Scotch Quail Eggs

Scotch quail eggs are a delicious appetizer. The quail eggs are boiled for 2 minutes and a half, peeled, wrapped in sausage, coated in bread crumbs and cooked. The result is a flavorful and hearty appetizer, which can also be served for breakfast.

The recipe:

www.vespresso.cooking/en/Scotch-Quail-Eggs

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

Tools:

• a small bowl and a large bowl (both filled with water)
• 10 ice cubes
• a cutting board
• a sharp knife
• a deep fryer
• a paper towel

Abbreviations:

• tsp = teaspoon
• Tbsp = tablespoon

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.

Meanwhile prepare the ice bath. Fill 2/3 of a large bowl with cold water and add in about 10 ice cubes.

Drain eggs, let them cool in cold water for 5 minutes. Carefully peel them (they are very fragile).

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.

Grate the parmesan cheese and finely chop the parsley.

Split the sausages open and squeeze out the meat. Divide the meat into 12 balls.

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).

Shape the patty around the egg, seal the meat and use your fingers to give it a round shape (picture).

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.

Roll the Scotch egg in the parmesan and use your fingers to shake off the excess.

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.

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.

Carefully transfer them to a paper towel - lined plate to drain.

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