Cluck, Quack, Chip & Roe Egg Flight

Ingredients:

Cluck Scotch Eggs:

4 large chicken eggs (2 for center, 1 to bind and 1 to dredeg)

12 oz. scrapple at room temperature

1.2 cups of all purpose flour

1 cup panko breadcrumbs

1 tbsp black pepper

1 tbsp salt

Oil for deep frying

4 tbsp dijon mustard

4 tbsp honey

Quack Fried Scrapple Hash/Spud:

4 duck eggs (2 for serving, 2 beaten to form hash/patty)

8 oz. scrapple

1 medium Yukon gold potatoes

1.2 cup chopper yellow onion

6 oz. apple butter

2 tbsp hot sauce

4 tbsp unsalted butter

4 tbsp flour

4 tbsp avocado oil

1 tbsp salt

1 tbsp black pepper

1 tbsp garlic powder

1 tbsp onion pwder

Chip & Roe:

4 quail eggs

2 oz. sweet/mild roe

6 oz. scrapple

2 tbsp mayonaise

2 tsp dijon mustard

1 tbsp relish

pinch of salt, white pepper and paprika

2 oz. sour cream or creme fraiche

Instructions:

Cluck:

Bring scrapple to room temperature or slightly warm scrapple until soft enough mash.

Heat oil to 350º.

Bring small pot of water to boil.

Add 2 eggs and set timer for 13 minutes.

Transfer eggs to ice bath to cool and peel.

Coat prep station with flour.

Divide softened scrapple into two equal portions.

Add beaten egg and flour and flatten the scrapple.

Coat peeled eggs in flour.

Wrap each egg with one portion of flattened scrapple so that the egg is completely encased.

Dredging - Roll wrapped eggs into flour, dip in beaten egg and coat with bread crumbs. 

Immediately fry 3-4 minutes until golden brown.

Drain in frying basket or paper towels.

Mix honey and dijon mustard for dipping.

Quack:

Bring scrapple to room temperature or slightly warm scrapple until soft enough mash.

Using a small pot, add apple butter and hot sauce and place on slow simmer.

Stir occasionally and turn off once warmed.  Hold at temperature.

Grate potatoes using a box grater.

Soak potatoes in cold water for 5 minutes then wrap in a clean towel to squeeze out excess liquid.

Place cast iron skillet on medium heat.

Brown sweet onions in oil, then remove onions.

Season potatoes with garlic powder, onion powder, salt and pepper.

Using beaten egg and flour, form together scrapple, grated potatoes and onions into two patties.

Fry patties in skillet for 4-5 minutes per side.

In separate pan, heat avocado oil on medium heat.

Cookin 1 duck egg at a time, crack egg into pan and season to taste.

Add butter and cook 3-4 minutes.  Do not flip eggs as they should be served sunny side up.

Glaze the scrapple/hash with the apple butter.

Serve with one egg and one patty per plate.

Chip & Roe:

Bring small pot of water to gentle boil.

Add quail eggs and cook for 4 minutes.

Transfer immediately to ice water.

Gently peel and cut in half lengthwise.

Remove yolks with small spoon and add to bowl.

Mash with mayonaise, dijon mustard, pinch of salt and white pepper.

Spoon or pipe mixture back into egg whites and garnish with paprika.

Slice scrapple into thin slices.

Place cast iron skillet on medium heat and cook scrapple 2-3 minutes per side until crisp.

Place scrapple crisps on plate and top with sour cream or creme fraiche.

Add 1 quail egg half and roe.

Add more sour cream or creme fraiche on plate for garnish.