Quail Scotch Eggs
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
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.
Quail Scotch Eggs
Trissalicious 
They look beautiful Trissa…it;s like stepping back in time a little…scotch eggs were all the rage many years ago! I like your updated version using quail eggs though!
[…] Quail Scotch Eggs (via Trissalicious) January 23, 2011 Anthony Shelley Leave a comment Go to comments I’ve had quail, eggs, and Scotch all on separate occasions, but “Quail Scotch Eggs” as a combination? 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 lit … Read More […]
Well, this is a timely recipe! My husband is a Scotch egg making fiend, and wants to start raising quail! Thanks!
I bought some quail eggs in Beirut and by the time i finally got around to using them , well, they were too old.. Will think of that recipe next time, I love the looks of it. Plus it resembles a similar recipe in the Lebanese repertoire with beef.
they look delicious!
what kind of packaged breadcrumbs did you use? did you use panko or the other finer one?
@Jen – a mix of panko and the fine one but you can use whatever is handy. Good luck!
i love those little morsels! delicious recipe, can’t wait to try it.
I love scotch eggs. Thanks for reminding me. However quail eggs are not something I can source in my part of Australia. I like them with regular hen eggs and enjoy them as a meal with salad. The kids love them! I use beef but I like the use of chicken mince!
I’ve read about them, but never thought I’d be making them. You make it sound easy, Trissa. They look wonderful. I’m definitely going to give it a go!
I get a bit queasy when it comes to preparing quail eggs, so the tip on peeling them is a good one. I have no problem eating them, though, so I can imagine that I’d get through a dozen scotch eggs quick as a flash!
Scotch eggs are so delish! The scotch eggs/son-in-law eggs interpretation by Tapioca is so good too.
I cannot believe ive just seen this on foodgawker! id been planning to make these for months for my dinnerparty last night!
-suprised chicken was used rather than pork, -i know its hard to get good(non-chewy) pork mince so i cut the medallions from lean chops..
these look absolutely delicious. how were they, and what would you change next time?
i planned to use herbs that traditionally pair well with quail, not that it particularly matters with the eggs. (herbs de provence would be nice though)
@JVX they were fantastic. I wouldn’t really change anything – I do enjoy that lighter flavour using chicken… but some other people suggestion using sausage mince would be good!
I’m not sure I’ve ever eaten a Scotch Egg before. But they look so amazing, not sure how I missed them! They look absolutely beautiful and I’m sure they were delicious as well!
I have never tried a scotch egg, though they are quite popular here in the UK. I don’t think I’ve ever seen one as elegant as these though.
*kisses* HH
they look yummilicious :)! it’s lovely that you used quail eggs; it’s a real finger food.
This reminds me of embutido… or actually, rellenong manok (stuffed chicken)! =)
I usually avoid looking at Scotch egg recipes, because they look so big to eat. But the use of quail eggs is pure genius!
my 3 year old daughter love eggs… I bet se will love this!
thanks for the tip for peeling quail eggs… now I may just eat it more often.
oh my! these look so yummy! i wanna pop a whole one in my mouth! ..funny lil’ thing is when i was growing up in the philippines, i had a big round head & my family nicknamed me “pugo!” (quail eggs) LOL so terrible…
what about salt,pepper and other spices in this recipe?without any of this will it taste good?
@Neeta – you’re right! I just added it to the recipe. Thanks for picking this up!
I love quail eggs and this is seriously a fabulous way of eating them!
These are so so pretty – and the slate they are on, I covet!
I love the chicken idea. I use quail eggs a lot and will definitely try this. One of the simplest ways I use them is to take a can of them and marinate them in dill pickle juice when the pickles are eaten. They are a nice addition to a condiment table just like that.
Thanks, Trissa!
You are always an inspiration!
🙂
valerie
These must be so cute with the quail eggs! I agree with you, the idea is genius!
Hi Trissa! They look so nice! And the egg yolks are perfectly cooked. If I were there I’d probably take home all of it, not just a few pieces. 🙂
Oh these look so very dainty and cute! These would make a perfect party canape if you could resist eating them all yourself first!
They do scotch egg’s bars in the UK! They are made my Ginsters and are really not that nice…
@Clare – you must try these ones – they will change how you think of scotch eggs (I hope!)… 🙂
Don’t worry. I don’t give a 2nd thought to etiquette either when there’s good food to be had ;p. I’ve heard of Scotch eggs but never with quail eggs. I love the more delicate look, especially with the way you’ve sliced them. I’m definitely resolved to make a vegetarian version so I can try this unique treat.
Looks yummy.
When I think of Scotch eggs I think fiddly. When I see that you’re using quail eggs I think you have you much patience! These are gorgeous! Well done!
Very good in deed…..good as an entree or main dish. Kids love it too because of the tiny egg inside.
I had my first scotch egg in Hawaii of all places. I found it so difficult to finish due to the size of the egg in the middle. These is a perfect way to do a scotch egg. Quail Eggs are so cute and moreish. I cant wait to have a go at this recipe. Looks lovely Trissa…