I was introduced to Scotch Eggs by Rie, a dear family friend. I met her through my older sister who was in the same mother’s group and over the years we’ve come to think of her as a sister too. She took the scotch eggs to a dinner hosted by my sister one night and I couldn’t help but think that whoever invented them was genius. Here was a little quail egg encased in a chicken sausage and then deep fried. They were not only the most popular party food that night, but I was told they were also a great picnic food and wouldn’t think be a wonderful breakfast on the go? Now, if only they could make it into a bar!
As I munched on probably my tenth piece, I thought that if there was any left at the end of the night, I would take some home to photograph them so I could share the recipe on my blog. But because they were so popular, half way through the night I realized that if I didn’t act soon, there’d be none for me to take home.
Throwing etiquette out of the window, I placed a few pieces in a take-away container. Luckily, anyone who saw, was kind enough not to say anything.
So here is the recipe for the Quail Scotch Eggs from Australian Women’s Weekly which Rie made that night.
Quail Scotch Eggs
Recipe from Women’s Weekly
- 12 Quail Eggs
- 275 grams minced chicken
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 1 teaspoon dry mustard
- plain flour
- 1 egg, lightly beaten
- packaged breadcrumbs
- Oil for deep-frying
- Salt and pepper to taste
- Place the eggs in a pan large enough to fit all of them in one layer, pour water into the pan just so that it barely covers the eggs. Bring this to a boil, making sure to stir gently (this helps center the yolks). Simmer for four minutes and then drain. Place the eggs in cold water, then crack the shells very gently and cool to room temperature. Rie mentioned that the trick to making sure the peel comes off easily is to leave the cracked eggs in the cold water for a few minutes.
- Combine the minced chicken, herbs, mustard and season with salt and pepper in a bowl and divide the portions into 12 so that you have enough meat for each of the quail eggs.
- Drain the eggs and then carefully remove the shells. Toss the eggs lightly in the flour and then shape a portion of the chicken mince mixture around a quail egg. Continue to do the same for the remaining eggs. (Tip: keep your hands lightly floured to make the shaping easier.)
- Dip each egg in the beaten egg, then into the breadcrumbs. Just before serving deep-fry the eggs in hot oil until well browned and then drain on absorbent paper.