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Scotch Quail Eggs

The Food in my Beard Recipe by

Scotch Quail Eggs

Mini eggs wrapped in meat and deep fried!

(5 comments)
  • Prep Time 1 hr 30 min
  • Total Time 1 hr 30 min
  • Servings 18
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Scotch Quail Eggs

18
Quail Eggs
1/2
Pound Ground Beef or Loose Sausage
2
Eggs
Flour
Breadcrumbs
Chives
Oil for frying

Directions

  • 1 Bring a pot of water to a hard boil. In 3 batches, boil the quail eggs for exactly 1 minute and 50 seconds. Immediately rinse with cold water to stop the cooking process.
  • 2 Gently peel the eggs, removing the shell and the thin inner shell lining. This is a little tricky if you have never worked with quail eggs before, and I lost 2 or 3 eggs before getting the hang of it. Break the shell all around the egg first, then start at the top, making sure to grab hold of the inner lining as well as the shell. Then work in a spiral around the egg, pulling off the entire shell in one continuous strip.
  • 3 Beat the 2 chicken eggs to form an egg wash, and prepare your breading station with a plate of flour, a plate of egg wash, and a plate of breadcrumbs.
  • 4 Roll out the beef or sausage very thin and lightly salt.
  • 5 Lightly flour the egg. Wrap in a thin layer of meat and press into your hand in an effort to seal the meat all around the egg. Don't press too hard or you will break the yolk!
  • 6 When the meat is sealed around the egg, lightly flour it and roll it around in your hands again, using the flour coating to help seal everything shut.
  • 7 Lightly dust with flour again, then coat in egg, and finally the breadcrumbs.
  • 8 Deep fry at 350 for about 2 minutes until the breadcrumbs are nicely browned.
  • 9 Garnish with chives and serve.
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Scotch Quail Eggs  

As prepared by The Food in my Beard

Internet law states that miniature things are always cuter than their full sized counterparts.


Following this basic decree, I decided to make some Scotch eggs using tiny quail eggs instead of the common chicken egg. It takes over 5 quail eggs to equal one large chicken egg. These things are tiny!

This recipe checked off two things that have been on my culinary to-do list for a long time: Using quail eggs, and making Scotch eggs. Both were a fun new experience for me. Because of this, it took a little trial and error on my end, but I can tell you that this final recipe is awesome.

My favorite thing about these Scotch Quail Eggs is you don’t need a dipping sauce. If you cook your eggs right, the sauce is INSIDE! Because they are bite-sized, you can pop the whole thing into your mouth and get a nice explosion of creamy egg yolk.

Quail eggs

Quail eggs might be hard to find for some, but I have a place near me that always has them. Call around to a couple stores in your area and you might be surprised by who has them in stock.

Quail eggs on cutting board

So pretty.

Quail eggs cooked

I tested a few to find out the perfect amount of time they needed to cook. I decided that 1 minute and 50 seconds in a hard boil situation was perfect to get a solid white and a liquid yolk.Peeling a quail egg technique

Peeling a quail egg is a bit harder than your normal eggs, and there is sort of a plastic-y film between the shell and the white. After losing a couple eggs, I decided that cracking the shell all over, then peeling in a spiral starting at the top was the best strategy. Once I got the hang of it, it went pretty quick and I didn't sacrifice any more eggs.

Ground beef preparation

I used ground beef for this recipe, but if you want it to be more breakfasty, try some loose breakfast sausage.

Assembling Scotch Quail Egg

A little flour on the egg, then wrap it in some of the ground meat. Press the meat in your hand to seal everything up, but be careful not to break the yolk.

Final coating of flour

A final coating of flour before going into the egg wash.

Into the deep fryer

Breadcrumbs next, then toss it into the deep fry!

Scotch Quail Eggs out of fryer

No one knows what surprise waits inside.

Scotch Quail Eggs ready to eat



Dan Whalen considers these to be the Gushers of the appetizer world. He has been blogging for over four years at The Food in my Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!
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