Ritz- Carlton’s The Punch Room delivers nothing less than uber-creative, endlessly rich small plates to pair with Bob Peters’ cocktail masterworks. This classiest of lounges wouldn’t be the same without its imminently edible reinvention of the classic Scotch Egg.
3 Quail Eggs
1 lb chicken sausage
½ Cup of Panko bread crumbs
½ Cup Flour
Smoked paprika aioli for serving
Put quail eggs in a pan with just enough water to cove the eggs. Bring water to a simmer, take the pan off the heat and cover for 2 minutes. Shock the eggs with ice water. Peel the eggs and put aside. Place plastic wrap across your countertop. Put chicken sausage on top of wrap. Then place another sheet of plastic wrap on top of the chicken sausage. Using a rolling pin, roll out chicken sausage between plastic wrap, until very thin (approximately 1/8 inch thick). Lift off top wrap and brush the sausage with dijon. Using a two-and-a-half inch circular mold, cut circles in the sausage. Place eggs in circles and then wrap eggs with sausage using an offset spatula. Gently bread with flour, egg wash, and panko bread crumbs. Fry the Scotch eggs at 330 degrees for 3-4 minutes or until nicely golden brown. Serve with smoked paprika aioli, and hot sauce of choice.
For a bit more info, visit www.ritzcarlton.com/en/hotels/charlotte/dining/punch-room