Scotch quail eggs
12 servings
30 minutes
Scotch quail eggs are a refined version of a classic British dish where small delicate eggs are wrapped in spiced chicken mince, breaded, and fried to a crispy golden crust. The dish originates from Scotland, where eggs are traditionally prepared in a meat shell. This version uses tender quail eggs, making the appetizer more sophisticated. The flavor combines the richness of chicken meat with spicy notes of mustard and garlic, while the crispy coating adds textural harmony. Scotch quail eggs are perfect for appetizers at festive tables, picnics, or cozy family dinners. They can be served warm or chilled, accompanied by light sauces or fresh herbs.
1
Cut the chicken fillet into small pieces and place it in the blender bowl. Add parsley leaves, garlic, mustard, salt, and pepper. Chop it.
- Chicken breast fillet: 300 g
- Parsley: 3 stems
- Garlic: 1 clove
- Mustard: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
2
Place the eggs in a small pot and cover with cold water. Put on the heat and boil for about 3-4 minutes from the moment it starts boiling.
- Quail egg: 12 pieces
3
We are peeling the eggs.
4
Beat the chicken egg lightly with a fork. Add salt and pepper. Pour flour and breadcrumbs into separate plates.
- Chicken egg: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Wheat flour: 2 tablespoons
- Breadcrumbs: 150 g
5
Divide the chicken mince into 12 parts.
6
We take a piece of minced meat and flatten it into a patty. We place a quail egg in the center and wrap it.
7
We cover it with the free ends of the dough, then roll it into a ball. We repeat with the remaining filling and eggs.
8
Each ball is coated in flour, dipped in egg, and rolled in breadcrumbs. We shake off the excess coating.
- Wheat flour: 2 tablespoons
- Chicken egg: 1 piece
- Breadcrumbs: 150 g
9
In a deep skillet or pot, heat oil over medium heat. Add the balls and fry until cooked on all sides, about 7-8 minutes.
- Vegetable oil: 500 ml
10
We place on paper towels to absorb excess fat.
11
We serve warm or completely chilled.
