Quail Scotch Eggs

Okay, here's the thing. Quail Scotch Eggs are really no different than regular scotch eggs, other than the obvious: quail eggs are smaller, so... they're smaller. So, if you already make a killer chicken egg version, here's just the suggestion to try using quail eggs instead. Perfect for parties, picnics, bento, or any other time you want a delicious savoury treat.

Essentially, a scotch egg is an egg-stuffed glorified meatball. Traditionally they are deep fried (as these are), but you can bake them in the oven, too (although the longer cooking time may lead to the meat shrinking away from the egg in places). So again, if you have a favourite meatball flavour profile, you can simply go ahead with what you already know and love. That being said, I do find that chicken, turkey, pork (or a blend) tend to work best with these little quail eggs, because they don't overwhelm the delicate flavour in a way that beef or lamb might. Your mileage may vary.

Quail Scotch Eggs

Makes 12

12 quail eggs

Meat layer
500 grams ground meat (shown: 60% pork/ 40% beef)
2 shallots
1 clove garlic
1/2 teaspoon coarse salt (eg. sea salt or kosher)
1/4 teaspoon ground black pepper
1/4 teaspoon dried oregano
1/2 teaspoon dried basil
pinch of chile flakes if you like

Coating:
1/2 cup all purpose flour
1 (chicken) egg, beaten well and seasoned with a pinch of salt
1 - 1 1/2 cups bread crumbs (I use panko style breadcrumbs)

Oil for deep frying

First you will need to cook the quail eggs. Heat water in a small pot, and when it comes to a simmer, carefully lower half of the eggs into the pot and set the timer for 2 minutes (3 minutes if you want the yolks firm), and then remove them to an ice bath to cool them and stop the cooking process. Repeat with the other half of the eggs. I like to use my skimmer to raise and lower the eggs out the boiling water, because it's broad and I can load six quail eggs onto it at once no problem. A spider might also work. Timing is important here, because if you dither about getting them out, they will probably overcook. Not the end of the world, but the yolks won't be soft, and they might even get those nasty grey rings.

While the eggs are cooling, mix up the meat layer: break up the meat using your finger or a fork, to aerate it and make it easier to introduce the seasonings. Finely chop the shallots and garlic (or press the garlic), and sprinkle the herbs and spices over the meat. Use a fork, or your impeccably clean hands to distribute the seasonings throughout the meat without packing it down too much. Just like you would season meat for making burgers or meatloaf. If your meat is very lean, you can always add a bit of beaten (chicken) egg at this stage, too, but I don't find it necessary. Set the meat aside for the flavours to meld while you peel the eggs.

Very carefully tap/roll the eggs to break the shells, and peel them using a small teaspoon to help ease the shell away from the egg. Place on a clean plate to one side until they are all peeled. This will take a few minutes, so be patient.

Divide the meat mixture into 12 portions

Dip each egg in flour, and shake off any excess; this step is important, because it will help the meat layer adhere to the egg. In the palm of one hand, flatten out a portion of meat into a thin patty. Place a floured egg in the middle, and shape the meat up around the egg, enclosing it completely. Pay extra attention to make sure the seams where the meat comes together are strong. Set aside, and repeat with the other 11 eggs.

Prepare your deep fryer, or in my case, a pot with a couple of inches of oil in it. Heat the oil to 370°F/185°C. While the oil heats, use the time to coat the meatballs. Dip each meatball in the flour, dust/pat off anything but the thinnest of layers, dip briefly in the beaten egg, let drip a moment, and then roll in breadcrumbs to coat. Set aside.

When the oil is ready, fry the scotch eggs in batches until the coating is golden brown and delicious looking. Remember, the centre of the meatball is the already-cooked quail egg, so these babies fry up very quickly, since the heat doesn't need to penetrate the centre. Mine took about four minutes to cook, turning them over from every minute or so. Use a metal slotted spoon or spider to remove them to a clean plate lined with paper towels.

Serve hot, room temperature, or cold...with your choice of dipping sauce. I've used everything from aioli to hot mustard to tonkatsu sauce, depending on the flavours in the meat seasoning. We had three apiece for dinner, with potato salad, and then three apiece for lunch the next day.