Scotch Quail Eggs

Scotch Quail Eggs2.jpg

INGREDIENTS:

  • 1 lb Pork Sausage (casings removed)

  • 1 Tbsp Tarragon

  • 1 Tbsp Chives

  • 1 Tbsp Parsley

  • 1 tsp Himalayan sea salt (finely ground)

  • 1 tsp ground peppercorn

  • 1 cup all-purpose flour

  • 2 large hen eggs (slightly beaten)

  • 2 cups dried seasoned breadcrumbs

  • 1 tsp vinegar

  • 1 package Spice Horizon Quail Eggs (15)

  • 3 cups frying oil (avocado oil – has a high smoke point)

DIRECTIONS:

  1. In a small bowl, mix together the sausage and herbs and set aside.

  2. Set up 3 separate bowls for a dredging station.

    • Bowl 1 – flour, salt and pepper

    • Bowl 2 – 2 hen eggs slightly beaten

    • Bowl 3 – dried breadcrumbs, tarragon, chives and parsley

  3. Prepare a bowl of ice water (to stop the eggs from cooking when done)

  4. In a small saucepan add 4 cups of water and 1 tsp vinegar. Bring to a boil over medium-high heat.

  5. When water is boiling, carefully add the quail eggs and cook for 2 minutes.

  6. After 2 minutes, remove eggs with a slotted spoon and put immediately into ice water.

  7. Once cooled, carefully peel the quail eggs. (peeling is easiest if you start at the pointy end of the egg. Remember these are soft boiled eggs, so make sure eggs have properly chilled before peeling).

  8. Meanwhile, heat 3 cups frying oil in a heavy pan to 350° F over medium heat.

  9. Take about 1 Tbsp of the sausage mixture and press into a thin patty in the palm of your hand. Carefully place the quail egg in the center of the sausage patty and gently wrap the sausage around the egg completely covering it. Repeat for all eggs.

  10. Roll a sausage wrapped egg in the flour mixture (Bowl 1), then dredge in the beaten hen egg mixture (Bowl 2), then roll in the breadcrumbs (Bowl 3), coating evenly. Repeat for all eggs.

  11. Fry the scotch eggs until they’re golden brown and the sausage is completely cooked (about 4 – 5 minutes total). If the eggs start to get too browned, then lower the heat slightly. (if oil is not hot enough, the breadcrumbs will soak up the oil and become greasy).

  12. Drain on paper towels and serve immediately.

NOTE: Quail eggs will remain fresh for a couple of weeks in the refrigerator.

Things you'll need for this recipe:

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