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© 2016 Simon Majumdar

All Rights Reserved

Scotch (Quail) Egg

Scotch (Quail) Egg

While I love a classic Scotch egg, made from a fresh hen's egg, it is always nice to try something a little different. I do love making Scotch Eggs with quail eggs to serve as a canape. Served with a nice pint of beer and a spoonful of chutney, it’s hard to beat.

Simon Majumdar's Scotch Eggs

Scotch (Quail) Egg Recipe

(Serves 4)

Ingredients

  • 4 Quail eggs

  • 1 Regular egg (for the egg wash)

  • 2 Tablespoons Milk

  • 1 pound Pork Sausage

  • 3 Tablespoons all-purpose flour

  • 1 Cup Breadcrumbs

  • 1 Cup Panko

  • Water (for boiling water and for ice water)

  • Ice Cubes

  • Canola oil (for frying)

  • Salt and pepper, to taste

 

Instructions

  1. Boil the Quail eggs for two minutes.

  2. Place the boiled Quail eggs in iced water. This will stop the Quail eggs from cooking further.

  3. Once cool, gently peel off the Quail eggshells and return to the ice water.

  4. Combine the panko and breadcrumbs into a wide bowl. Season with salt and pepper, to taste. Set aside.

  5. Whisk the regular egg with the milk in a wide bowl. Set aside.

  6. Put the flour in a wide bowl. Season with salt and pepper, to taste. Set aside.

  7. For each Quail egg:

    • Take the sausages out from its casing and divide into four portions. Flatten each portion into roughly the size of your palm.

    • Take a Quail egg and gently wrap entire Quail egg with the sausage, forming a ball around it. Be careful not to crush the Quail egg.

    • Coat the Quail egg wrapped in sausage with flour. Shake off excess flour.

    • Dip the Quail egg into the egg wash and make sure the entire surface is coated with the egg wash.

    • Coat the Quail egg with the breadcrumbs/panko combination.

    • Dip the Quail egg into the egg wash a second time, and again making sure the entire surface is coated with the egg wash.

    • Coat the Quail egg a second time with the breadcrumbs/panko combination.

    • Refrigerate for at least one hour to ensure that the ingredients set.

  8. Heat the oil to 350 degrees Fahrenheit.

  9. Deep fry the Scotch egg until the panko and breadcrumbs are golden.

  10. Pre-heat an oven to 200 degrees Fahrenheit. Place the eggs on a tray and into the preheated oven for 5 minutes. This way, the sausage meat will be cooked but the breadcrumbs will not burn.

  11. Serve whole or cut in half. Sprinkle with salt and pepper, to taste, and serve with your favorite dip.