Scotch (Quail) Egg
Scotch (Quail) Egg Recipe
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(Serves 4)
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Ingredients
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4 Quail eggs
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1 Regular egg (for the egg wash)
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2 Tablespoons Milk
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1 lb Pork Sausage
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3 Tablespoons all-purpose flour
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1 Cup Breadcrumbs
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1 Cup Panko
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Water (for boiling water and for ice water)
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Ice Cubes
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Canola oil (for frying)
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Salt and pepper, to taste
Instructions​
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Boil the Quail eggs for two minutes.
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Place the boiled Quail eggs in iced water. This will stop the Quail eggs from cooking further.
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Once cool, gently peel off the Quail eggshells and return to the ice water.
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Combine the Panko and breadcrumbs into a wide bowl. Season with salt and pepper, to taste. Set aside.
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Whisk the regular egg with the milk in a wide bowl. Set aside.
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Put the flour in a wide bowl. Season with salt and pepper, to taste. Set aside.
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For each Quail egg:
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Take the sausages out from its casing and divide into four portions. Flatten each portion into roughly the size of your palm.
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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.
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Coat the Quail egg wrapped in sausage with flour. Shake off excess flour.
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Dip the Quail egg into the egg wash and make sure the entire surface is coated with the egg wash.
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Coat the Quail egg with the breadcrumbs/Panko combination.
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Dip the Quail egg into the egg wash a second time, and again making sure the entire surface is coated with the egg wash.
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Coat the Quail egg a second time with the breadcrumbs/Panko combination.
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Refrigerate for at least one hour to ensure that the ingredients set.
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Heat the oil to 350 degrees Fahrenheit.
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Deep fry the Scotch egg until the Panko and breadcrumbs are golden.
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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.
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Serve whole or cut in half. Sprinkle with salt and pepper, to taste, and serve with your favorite dip.
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