Scotch eggs with quail eggs
4 servings
60 minutes
Scotch eggs with quail eggs are a gourmet dish of Scottish cuisine that combines a crispy golden crust with a tender filling of juicy chicken mince and quail eggs. Its roots trace back to traditional British recipes where meat and eggs create a hearty and nutritious treat. The delicate flavor of chicken fillet is enriched with the aroma of garlic and fresh parsley, while the crunchy coating makes each bite especially enjoyable. These miniature balls are perfect as an appetizer or main course, especially on festive tables. They are delicious both hot and slightly cooled. Serve them with spicy sauces or fresh vegetables to enhance their flavor depth. The sophistication and simplicity of preparation make them a favorite among gourmets and lovers of tasty home cooking.
1
Place quail eggs in cold water, put on fire, boil until ready (about 3-4 minutes after boiling), then cool.
- Quail egg: 12 pieces
2
Meanwhile, we prepare the meat part. We wash the chicken fillet, cut it into small pieces and chop it in a blender, adding parsley, salt, pepper, and squeezing garlic. We grind everything well.
- Chicken fillet: 300 g
- Parsley: 1 stem
- Salt: to taste
- Ground black pepper: to taste
- Garlic: 1 clove
3
Now we take three convenient bowls: in the first we put flour, in the second — an egg lightly beaten with a pinch of salt and pepper, and in the third — breadcrumbs.
- Wheat flour: 2 tablespoons
- Chicken egg: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Breadcrumbs: 30 g
4
We clean the quail eggs. The meat part can be divided into the needed number of 'balls' right away. We flatten a piece of 'dough' in our palm, place a quail egg in the center, carefully join the ends and form them into balls, roll the ball in flour, then in egg and finally in breadcrumbs. We do this with all of them before starting to fry.
- Quail egg: 12 pieces
- Chicken fillet: 300 g
- Wheat flour: 2 tablespoons
- Chicken egg: 1 piece
- Breadcrumbs: 30 g
5
To avoid using too much oil, we fry 4 pieces in a small pot. The oil should cover the ball halfway or more. We place the pot with oil on the heat and heat it well, then reduce the heat and start frying! They fry for about 5-6 minutes until a uniform golden crust forms. We place the finished balls on a napkin to remove excess oil.
- Vegetable oil: to taste