Summary: This is a twist on the classic Scotch Eggs. Here I have switched the chicken eggs for quail’s eggs. The smaller egg makes this ideal as a finger food for parties.
Ingredients for Scotch Quail’s Eggs
- 6 quail’s eggs (boiled)
- 1 quail’s egg for dipping
- 1 slice of bread
- 250 g pork mince meat or sausage meat
- 1 teaspoon of sage
- 1/2 teaspoon of thyme
- 1 teaspoon of salt
Instructions for Scotch Quail’s Eggs
Start by boiling the quails eggs for two or three minutes so as they are cooked through. Shell the boiled eggs.
While the eggs are cooking, mix the meat, salt, thyme and sage together in a bowl and then divide into six parts. Roll each to make six meatballs.
Press the shelled quail’s eggs into the meatballs and pull the meat around so that all the egg is covered with a thin layer of meat.
Put the meatballs into the fridge for a few minutes to allow them to firm up. This will help them keep their shape when coating and cooking.
Tear up the slice of bread and put in a food processor for a few seconds to make bread crumbs. Place the breadcrumbs in a small bowl.
In another bowl, crack your 7th quail’s egg and whisk it with a fork.
Put the oil pan on to heat up and retrieve your meatballs from the fridge.
Roll each meatball in the whisked egg then in the breadcrumbs so that they are all covered then drop them carefully into the oil and fry.
Because the meat layer is quite thin and the egg is already cooked, the balls will only take a few minutes to cook through.
When a golden brown colour is achieved, remove the balls from the oil and drain.
These scotch quail’s eggs can be eaten hot or cold.
Traditionally scotch eggs can be seasoned with nutmeg instead of the sage and thyme that I used. You could also try mustard or whatever takes your fancy really.
Preparation time: 20 min Cooking time: 5 mins Total time: 25 min Yield: 6 servings
Diet type: Meat and eggs
Meal type: appetiser
Culinary tradition: Scottish
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