📝 About This Recipe
A sophisticated miniature twist on the classic British pub snack, these Quail Scotch Eggs feature a perfectly soft-boiled center encased in savory, herb-flecked sausage and a golden, shatteringly crisp panko crust. Their bite-sized nature makes them the ultimate gourmet appetizer, offering a delightful contrast between the creamy yolk and the seasoned meat. Perfect for garden parties or an elegant brunch, these tiny treasures are as beautiful to look at as they are delicious to eat.
🥗 Ingredients
The Eggs
- 12 pieces Quail eggs (at room temperature)
- 1 bowl Ice water (for shocking the eggs)
The Meat Coating
- 400 grams Pork sausage meat (high-quality Cumberland or plain pork)
- 1 teaspoon Fresh thyme (finely chopped)
- 1 teaspoon Fresh sage (finely chopped)
- 1/2 teaspoon Ground mace (can substitute with nutmeg)
- 1/2 teaspoon Sea salt
- 1/4 teaspoon Black pepper (freshly cracked)
The Breading Station
- 1/2 cup All-purpose flour (for dredging)
- 2 large Chicken eggs (beaten well)
- 1.5 cups Panko breadcrumbs (for a superior crunch)
For Frying
- 1 liter Vegetable oil (or enough for deep frying)
Dijon Aioli
- 1/2 cup Mayonnaise (full fat preferred)
- 1 tablespoon Dijon mustard (smooth or grainy)
- 1 teaspoon Lemon juice (freshly squeezed)
- 1 clove Garlic (minced into a paste)
👨🍳 Instructions
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1
Bring a small pot of water to a rolling boil. Gently lower the quail eggs into the water using a slotted spoon.
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2
Boil the eggs for exactly 2 minutes and 15 seconds. This ensures the whites are set but the yolks remain jammy and runny.
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3
Immediately transfer the eggs to a bowl of ice water to stop the cooking process. Let them sit for 5 minutes.
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4
Carefully peel the quail eggs. Tip: Crack the shells all over and peel them under a gentle stream of cold water to keep the delicate whites intact.
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5
In a medium bowl, combine the sausage meat, thyme, sage, mace, salt, and pepper. Mix thoroughly with your hands until the herbs are evenly distributed.
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6
Divide the meat mixture into 12 equal-sized balls (about 30-35g each). Flatten each ball into a thin, even circle on a piece of plastic wrap.
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7
Lightly dust each peeled quail egg in a little bit of the all-purpose flour. This helps the meat adhere to the egg.
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8
Place an egg in the center of a meat circle. Use the plastic wrap to help gather the meat around the egg, sealing it completely. Smooth out any seams with damp fingers.
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9
Prepare your breading station: one bowl with flour, one with the beaten chicken eggs, and one with Panko breadcrumbs.
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10
Dredge each meat-wrapped egg in flour, then dip into the beaten egg, and finally roll in the Panko breadcrumbs until fully coated.
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11
Heat the vegetable oil in a deep pan or fryer to 350°F (175°C). Use a thermometer to ensure accuracy.
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12
Fry the eggs in batches of 4 for about 3-4 minutes, turning occasionally, until they are a deep golden brown and the meat is cooked through.
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13
Remove with a slotted spoon and drain on a wire rack or paper towels. Let them rest for 2 minutes before serving.
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14
While the eggs rest, whisk together the mayonnaise, Dijon, lemon juice, and garlic in a small bowl to create the aioli.
💡 Chef's Tips
Peeling quail eggs is the hardest part; use eggs that are a few days old as they peel easier than very fresh ones. Keep the sausage meat cold until the moment you wrap the eggs to prevent it from becoming too sticky and difficult to handle. Do not overcrowd the frying pan, as this will drop the oil temperature and result in greasy, soggy Scotch eggs. If you prefer a fully cooked yolk, increase the initial egg boiling time to 4 minutes. For a spicy variation, add a pinch of cayenne pepper or smoked paprika to the sausage meat mixture.
🍽️ Serving Suggestions
Serve warm with a generous dollop of the Dijon aioli and a sprinkle of Maldon sea salt. Pair with a crisp, dry hard cider or a chilled Pale Ale to balance the richness of the pork. Arrange on a platter with fresh watercress and pickled red onions for a beautiful color contrast. These make an excellent addition to a 'Ploughman’s Lunch' platter alongside sharp cheddar and crusty bread. For a breakfast twist, serve alongside a small stack of buttery toasted soldiers.