Name: Scotch quail eggs
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Yield: 1
Cuisine: british
Ingredients: 12 quail eggs (see Notes); 600g good-quality sausage meat, removed from casings; 20.00 ml chopped fresh herbs (such as sage or thyme); 40.00 ml plain flour; 2 eggs, lightly beaten; 500.00 ml dried breadcrumbs; Sunflower oil, for deep-frying

Scotch quail eggs

0 Likes

Prep Time:
45 minutes

Cook Time:
25 minutes

Total Time:
70 minutes

Ingredients:

12 quail eggs (see Notes)
600g good-quality sausage meat, removed from casings
20.00 ml chopped fresh herbs (such as sage or thyme)
40.00 ml plain flour
500.00 ml dried breadcrumbs
Sunflower oil, for deep-frying

Instructions:

In a saucepan, gently submerge the quail eggs in cold water and bring to a boil. Lower the heat to medium and let them simmer for 6 minutes. Remove from heat, cool under cold running water, and peel.
Combine the sausage meat with herbs, season with salt and pepper, then shape the mixture into 12 balls. Roll each quail egg in flour and wrap it with sausage meat. Roll again in flour, dip in beaten egg, coat in breadcrumbs, and refrigerate for 30 minutes.
Fill a deep-fryer or large heavy-based saucepan halfway with oil and heat to 190°C (375°F). (To test if the oil is hot enough without a thermometer, a cube of bread will turn golden in 30 seconds.) Fry quail eggs in batches for 3-4 minutes until golden. Serve with good-quality sea salt and enjoy with a glass of whisky on the rocks.

We use cookies

Similar Recipes

Scotch quail egg salad

Colin's Caesar salad with Scotch eggs

Scotch fillet steaks with parmesan polenta and tomato salsa verde

Scotch Eggs