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Scotch Quail Eggs

D'Artagnan | Yield: 6
These diminutive Scotch eggs are cute and delicious, perfect for Easter or any festive party. A golden shell gives way to flavorful wild boar sausage and a soft-boiled quail egg – they’re irresistible.
Mini Scotch Quail Eggs Appetizer Recipe | D'Artagnan

Ingredients

  • 1 pack Wild Boar Sausage, casings removed
  • 3 tablespoons chopped soft herbs, such as tarragon, chervil, chives, and parsley
  • Salt & freshly ground black pepper
  • All-purpose flour
  • 2 hen eggs, lightly beaten
  • 2 cups breadcrumbs
  • 1 teaspoon vinegar
  • 1 pack Quail Eggs
  • Oil, for frying

Preparation

  1. In a small bowl, mix together sausage and herbs. Set aside.
  2. Set up 3 bowls for dredging. Bowl one, add flour, season with salt & pepper; bowl two add eggs; bowl three, breadcrumbs.
  3. Prepare a bowl of iced water. In a small pot add vinegar to about 4 cups of water and bring to a boil over medium-high heat. Carefully drop in quail eggs and cook for 2 minutes. Remove with a slotted spoon and put immediately into ice water. Once cooled, carefully peel quail eggs. (This process is easiest starting at the pointy end.)
  4. Meanwhile, heat 2 inches of oil to 350 degrees F, over medium heat.
  5. Take about a tablespoon of the sausage and press into a thin patty in the palm of your hand. Carefully place a quail egg in the center and gently wrap the sausage around the egg completely enveloping it. Repeat for all eggs.
  6. Roll a sausage wrapped egg in the flour mixture, then hen eggs, then breadcrumbs, coating evenly. Set aside. Repeat for all eggs.
  7. Fry the Scotch eggs until they’re golden and sausage is cooked through, about 4 – 5 minutes total. If they start to get too browned too quickly, lower the heat slightly. Drain on paper towels. Serve immediately.