Baked Scotch Quail Eggs
"I made this out of a few different recipes. I think they are really good, I like them better than original with hen's eggs."
- Ready In:
- 50mins
- Ingredients:
- 11
- Yields:
-
12 Scotch egg
ingredients
- 12 fresh quail eggs
- 1 teaspoon vinegar
- 500 g ground pork
- 2 teaspoons dried sage
- 2 teaspoons dried thyme
- 1 teaspoon chili flakes
- salt and pepper
- 2 tablespoons plain flour
- 1 medium egg, hens', beaten
- 2 cups crushed plain corn flakes or 100 g fresh breadcrumbs
- 1 tablespoon rapeseed oil
directions
- Preheat oven to 200°C (400°F, gas mark 6).
- Boil water using a kettle or a pan.
- Carefully put the quail's eggs into a small pan, adding the vinegar. Once the water boils, pour in the boiling water straight away and cook for 2 minutes. Don't do it longer, they will go rubbery!
- Move the pan to the sink and run cold water over the eggs for 2 to 3 minutes.
- Tap, roll and very gently peel the shells off them. Sometimes it helps if you do this under cold water. The first couple are hard to do but you'll get the hang of it.
- Place the pork in a bowl with spices and mix together. Divide the meat into 12 equal portions.
- Take a piece of the pork mixture and flatten it in the palm of your hand.
- Place one of the quail eggs in the centre and stretch the pork mixture around to cover the egg completely, then roll between your hands to make an even-shaped ball. Repeat with the remaining eggs and pork mixture to make 12 balls.
- Place the flour, beaten egg and cornflakes/breadcrumbs in 3 separate shallow bowls.
- Dip each Scotch egg first in the flour to lightly coat, then in the beaten egg, and finally in the cornflakes/breadcrumbs. Repeat with the remaining eggs and place on a plate until ready to cook.
- Bake for 20-25 minutes until golden, making sure the pork mixture is cooked all the way through.
- Can be served hot or cold, goes well with mustard but I think they are tasty enough to skip it.
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RECIPE SUBMITTED BY
<p>Thanks in advance if you are making any of my recipes, and I hope that you like them as I do. <br /> <br />I grew up in the US, but I have spent most of the last few years in Europe now live in Germany, with my German husband. Much of the time that I have lived in Europe, I have lived in international student housing so I have lived with and cooked with people from all over world. I have also have had to learn to improvise a bit because it isn't always easy to get the foods I miss from the US here. <br /> <br />My husband is a good cook and likes to cook when he has time, but he quite often makes what he knows, mainly German food. So I am the one feeding him strange things. :D My husband has recently taken up hunting so I am having to learn how to cook game: wild boar, deer, hares and geese are the most common things hunted here. It isn't easy to find things for wild boar so I am trying to publish ones that I find that we really liked. <br /> <br />I like Recipezaar because I can easily find recipes for whatever I am in the mood, or whatever I happen to have laying around when I am too lazy to walk to the supermarket. :) I like trading tips with the people at the Asian and the German/Benelux forums, I lurk there mostly, but post when I have questions or think that I can help. <br /> <br />My reviews are mainly 4 or 5 stars because I won't try anything that I don't think that I will like. 5 stars is it was great, will make again, only very minor changes were made, if any. 4 stars is it was very good, will probably make again, made some changes to adjust to my taste. 3 stars is it was okay, probably won't make again but I didn't really mind eating it. I haven't had anything here that I thought was lower than that, which is good with how picky I am. I'll try most new things if it sounds good, but I am not afraid to say if I don't like it. I quite often make my own recipes out of some of the ones I find here, and don't post recipe reviews if I radically changed it.</p>
