Any more ideas?
Ok you didn't want to deep fry them .....what bout quick flash fry to get colour then if you have a vac pac bag seal them without crushing and stick em in water bath to. Temperature?
Sous vide ...!
That's the word I was looking for but went straight out my head .....still need to flash fry to get colour I think tho ?
Don't know about hot tub but the dishwasher might!
I cold-smoke soft-boiled quail eggs, then wrap them with the minced meat. Once they've had the egg and breadcrumb treatment I bake them with olive oil and paprika. They get basted with the oil and the paprika gives them colour
A Man should be wise, but never too wise. He who does not know his fate in advance is free of care
Deffo.doing these again for Xmas accompaniments to drinks.