EASTER SCOTCH EGGS

Easter means that, once again, I make these little treats and we eat too many but feel happy. These sprinkly balls of condensed milk and chocolatey goodness are perfect for Easter gatherings, and they're a great way to use up excess little eggs! Enjoy your Easter and eat plenty - I know I will!

FIG AND QUAIL EGG SALAD WITH BEETROOT CHIPS

Quail eggs are starting to pop up on menus all over the place, but I feel like there is still some deterring factor. I hit the nearest farmers'  market on Saturday morning, and spotted trays of quail eggs at a market stall, but my basket was overflowing and I didn't quite know what I'd do with them. I suppose they are still relatively new to most of us, a bit like quinoa. But after a huge week of moving in to our new place, we had my parents over for Sunday brunch and my Mum, who had just been to their local markets, surprised me with a tray of quail eggs! They're wonderfully tiny and uniquely speckled, but really, they're just an egg. Before heading out on Sunday night, Josh and I put together this fresh salad of quail eggs, ripe figs, crispy bacon pieces and crunchy beetroot chips. This salad will serve 2 as a light meal, or 4 as a side dish.

FINGER LICKIN' FRIDAY

Deep-fried Eggs

As some of you may be aware, a boiled egg (seasoned well) and a big bowl of baby peas is my favourite meal. It sounds very simple, and it is, but I think I've just found a way to spruce it up! Welcome, deep-fried egg. It's pretty much what you'd expect, but, at the same time, it's surprisingly awesome. Crunchy shell, soft white and that gooey, inky yolk. Season the flour well because salt and pepper are best friends with eggs!

What you'll need:
1 egg, lightly beaten (to coat)
50ml milk
1/4 cup plain flour
1/4 cup bread crumbs
4 eggs (to cook)
Salt and pepper
Vegetable or peanut oil (about 1 litre)

What to do:
Combine the 4 lightly beaten eggs with the buttermilk in a shallow bowl. Place the flour in another shallow bowl and season generously with salt and pepper. Add the bread crumbs to another shallow bowl. 

Set a saucepan of water on the stove to boil. Once boiling, add the remaining 4 eggs. Cook for 5 minutes and remove. Run the eggs under cold water until they feel cold. Carefully peel the eggs - the white should be just cooked.

Place a frypan over medium-high heat and fill about 2cm deep with oil. While this is heating, roll each egg in the flour, egg/buttermilk mixture and finally, in the bread crumbs. Rest on a plate until the oil has heated. (Test it by dropping in a breadcrumb which should sizzle immediately.)

Fry each egg for around one minute, turning, until golden all over. Drain on paper towel and enjoy!