A good way to use Queensland Quails' eggs is in making scotch eggs. A scotch egg consists of a hard-boiled egg, removed from its shell, wrapped in a sausage meat mixture, coated in breadcrumbs and deep-fried.
These mini versions using quail eggs are easy to assemble, perfect for sharing and make an ideal finger food!
Ingredients (for 12)
- 12 quail's eggs
- 300g good quality sausage meat
- 5 sage leaves (15g) washed and finely chopped
- 1/4 tsp freshly ground coriander seeds
- 1 tbsp ground dried onion (optional)
- 1 tbsp of flour
- 3 thick slices (100g) of old sourdough made in breadcrumbs
- 1 whole beaten egg
- Oil for frying (such as grapeseed oil)
- Place the quail's eggs in a saucepan of cold water, bring to the boil, then reduce heat to medium and simmer for 4-6 minutes. Remove, refresh under cold water, then peel.
- Mix together the sausage meat, herbs, onion powder and coriander; season with salt and pepper and divide into 12 balls.
- Roll each quail egg in flour, then enclose in a ball of sausage meat to completely cover. Chill for 30 minutes.
- Place the flour, beaten egg and breadcrumbs in 3 separate bowls. Dip each Scotch egg first in the flour to lightly coat, then in the beaten egg, and finally in the breadcrumbs. Repeat with the remaining eggs and place on a plate until ready to cook.
- In a large clean dry pan, pour in your oil and heat, taking care not to get your oil to hot, it usually takes around 10 minutes. To check the temperture use a piece of bread - if it starts to fry then your oil is hot enough.
- Place 4 eggs per time in the pan as the oil will expand as you cook your scotch eggs. Repeat the process with the remaining eggs and drain well on kitchen paper.
- These can be eaten warm or cold with aioli, good quality sea salt or tzatziki for example.