Quail Scotch Eggs Recipe with Images
Quail Scotch Eggs Recipe combines sausage meat, quail eggs, Dijon mustard, egg, chives, chervil, and ground white pepper. Below is a simple quail Scotch egg procedure that will guide you.
Recipes by Finechef 
Prep Time
10 min
Cook Time
35 min
Serving
8
Difficulty
Easy
Cooking Preparation (Mise-en-place)
Assemble all the Quail Scotch Eggs ingredients on the preparation table.
- Chop the chives and chervil.
- Beat the eggs for coating.
- Place the necessary cooking equipment nearby.
How to prepare Quail Scotch Eggs
Follow the steps below to the end.
Ingredients
- 500ml- vegetable oil
- 24- quail eggs
- 200g- breadcrumbs
- 2pinches- ground white pepper
- 10g- chives (chopped)
- 100g- Dijon mustard
- 1500g- sausage meat
- 10g- chervil (chopped)
- 20g- sea salt
- 400g- flour
- 20g- salt
- 4- eggs
Nutritional Information
- Cals: 957kcal
- Fibre: 4.0g
- Sat fat: 14.7g
- Energy: 3998kJ
- Protein: 39.0g
- Sodium: 2.3g
- Carb: 71.0g
- Sugar: 2.6g
- Fat: 58.0g
Directions
1. Dip the eggs.
Dip the quail eggs in boiling water for 2 minutes and refresh in ice water before peeling.
2. Combine the ingredients
Mix in the sausage meat with Dijon mustard, chives, chervil, egg, salt, and white pepper.
3. Roll the mixture.
Place the mixture in a greaseproof paper and lay another sheet on top, then roll using a rolling pin.
4. Divide the meat.
Remove the grease-proof sheet and divide the meat into the needed portions.
5. Mould the meat.
Place the quail eggs on each portion of meat and mould the meat around the eggs.
6. Coat.
Coat the eggs in the flour, breadcrumbs, and egg, rolling the eggs in your hand to keep their shape.
7. Deep fry.
Deep fry the coated eggs between 170 and 180 degrees Celsius until golden brown.
8. Serve.
Serve with a sauce.
