Scotch Eggs with Quail Eggs

Main Dishes | Scottish cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Scotch Eggs with Quail Eggs

Ingredients

Quail Egg - 12 pieces
Chicken fillet - 10.6 oz
Garlic - 1 clove
Wheat Flour - 2 tablespoons
Chicken Egg - 1 piece
Salt - to taste
Ground Black Pepper - to taste
Breadcrumbs - 1.1 oz
Vegetable Oil - to taste
Parsley - 1 stem

Step by Step guide

Step 1

Place the quail eggs in cold water, bring to a boil, and cook until done (about 3–4 minutes after boiling), then cool.

Step 2

Meanwhile, prepare the meat mixture. Wash the chicken fillet, cut it into small pieces, and blend it in a food processor. Add parsley, salt, pepper, and pressed garlic. Blend everything well.

Step 3

Now take three convenient bowls: fill the first with flour, the second with a lightly beaten egg mixed with a pinch of salt and pepper, and the third with breadcrumbs.

Step 4

Peel the quail eggs. The meat mixture can be divided into the desired number of 'balls'. Flatten a piece of the meat mixture in your palm, place a quail egg in the center, carefully bring the edges together, and form a ball. Roll the ball in flour, then in the egg, and finally in the breadcrumbs. Repeat this with all the eggs before frying.

Step 5

To avoid using too much oil, fry 4 balls at a time in a small pot. The oil should cover the ball halfway or more. Heat the pot with oil over medium heat, then reduce the heat and start frying! Fry for about 5–6 minutes until they have an even golden crust. Place the finished balls on a napkin to absorb excess oil.