Scotch Quail Eggs
D'Artagnan chef bio | Yield: 6
This Scotch egg recipe has a golden shell that gives way to flavorful wild boar sausage and a soft-boiled quail egg. Cute, delicious, and irresistible.
- In a small bowl, mix together sausage and herbs. Set aside.
- Set up 3 bowls for dredging. Bowl one, add flour, season with salt & pepper; bowl two add eggs; bowl three, breadcrumbs.
- 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.)
- Meanwhile, heat 2 inches of oil to 350 degrees F, over medium heat.
- 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.
- Roll a sausage wrapped egg in the flour mixture, then hen eggs, then breadcrumbs, coating evenly. Set aside. Repeat for all eggs.
- 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.