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Scotch Quail Eggs

Breads · Chicken · Eggs · High Protein · Sausage

Scotch Quail Eggs
View source — Instructables.com ↗

Ingredients

Ingredients (for 6 servings)

  • 12 quail eggs
  • 300g sausage meat (I used homemade paprika sausage) - 10.5 oz
  • 2 Tbsp fresh chopped parsley
  • 1/3 cup grated parmesan cheese (30 - 35g)
  • 2 chicken eggs
  • ½ cup dry bread crumbs (60g)

¼ tsp salt

  • 1/8 tsp pepper
  • for serving:
  • cucumber slices
  • cherry tomatoes

Kalamata olives

  • 10 ice cubes

Directions

  1. Tools:
  2. a cutting board
  3. a sharp knife
  4. a deep fryer
  5. a paper towel
  6. Abbreviations:
  7. tsp = teaspoon
  8. Tbsp = tablespoon

Boil and Peel the Quail Eggs

  1. Carefully wash the eggs. Fill a medium saucepan with water, place it on the stove and wait until the water starts to boil. Place the eggs in the water and boil them (uncovered, on medium-high heat) for 2 minutes and a half.
  2. Meanwhile prepare the ice bath. Fill 2/3 of a large bowl with cold water and add in about 10 ice cubes.
  3. Drain eggs, let them cool in cold water for 5 minutes. Carefully peel them (they are very fragile).

Prepare the Sausage Meatballs

  1. Grate the parmesan cheese and finely chop the parsley.
  2. Split the sausages open and squeeze out the meat. Divide the meat into 12 balls.

Prepare the Sausage - Wrapped Eggs

  1. Take a small bowl and fill it with water. With your hands wet, flatten a sausage ball out in your hands. Sprinkle with parsley and place an egg in the center (picture).
  2. Shape the patty around the egg, seal the meat and use your fingers to give it a round shape (picture).

Coat the Scotch Eggs With Bread Crumbs

  1. Take 3 bowls. Place the grated parmesan cheese in a bowl, place the eggs, salt and pepper in another bowl and place bread crumbs in the third bowl.
  2. Roll the Scotch egg in the parmesan and use your fingers to shake off the excess.
  3. Dip it in beaten egg mixture and then in bread crumbs. Dip it one more time in beaten eggs and then in bread crumbs (flour, egg, crumbs, egg, crumbs). Proceed the same with the remaining eggs.

Fry the Scotch Eggs

  1. Heat the oil in the deep fryer (you can also use a large saucepan) to 175°C / 350°F. Working in batches, fry the Scotch eggs for 5 minutes, or until golden brown.
  2. Carefully transfer them to a paper towel - lined plate to drain.

Serve

  1. Serve warm or cold with mustard sauce or raw vegetables (I used cucumber slices, cherry tomatoes and Kalamata olives).

Notes

Note: I like my Scotch eggs runny in the middle with a silky, oozing yolk, so I like to boil the eggs for 2 minutes and a half. A two-minute boiling interval makes the quail eggs very difficult to peel and a three-minute boil starts to solidify the yolk, so a two and a half minute interval seems to be golden. If you like your eggs hard-boiled, boil the quail eggs for 4 minutes.