As most Yummy Medley readers may have already picked up, I do not eat eggs! I have attempted to try them sometime in the past, but it came back up each time, and I have since developed a stronger aversion to them. My husband on the other hand eats eggs, and since we have been married, I have only cooked eggs for him once or twice, with this recipe being the third time. He is extremely lucky to have a wife that loves to cook, so he doesn’t complain at all or miss eggs (his words, not mine). Whenever he has an egg craving (which is usually never), he would either make it himself (since I have prohibited almost all my kitchen equipment from touching eggs he usually never tries), or he gets his fix outside. So why did I decide to make quail egg scotch eggs…? Well, it is a combination of things, but everyone (including two of my sisters, my husband) that tried it loved it, so it was a success. So in this recipe, I will share with egg lovers and haters (like me) how to make perfect cute little quail egg scotch eggs, no egg tasting required!
To come up with recipes for this lovely blog you see here, my husband and I typically spend a great portion of our morning commute to work brain storming over ideas and recipes for the blog. once we come up with ideas, I typically call my mom, his mom, or any other more experienced great cook and talk to them about how I plan to execute the dish. They either give me the green light, tell me to chill or point out some extra tips I could use. I test the recipe… then tada! Sometimes I skip asking questions though and just experiment, especially if it a non-typical recipe like my Earl Grey Cake with Hibiscus Frosting.
Now as to how the quail egg scotch eggs came about… My husband and I have had several discussions about scotch eggs, and I have always had excuses to dodge making them. Recently, we stopped at our local Asian market as we often do, and I spotted some cute looking quail eggs. Don’t get me wrong, I do not eat eggs, but I do recognize that they can be very cute looking. These particular quail eggs were exceptionally cute! While admiring the quail eggs, my husband took another timely opportunity to point out that they would be great for scotch eggs, leading me to turn and give him some serious side eye. We walked away from the quail eggs that day, only to find that a few days later, a food blogger that I admire had made some Cameroonian scotch eggs. This appealed to my husband’s palette of course, so once again, the scotch egg discussion began. This time it took only two minutes for me to agree to make them.
Since my mom is a confectioner, I had no problem developing the recipe for these. The main “problem” I had was the fear of impending nausea from smelling the hard boiled eggs… Well, I am happy to announce that it wasn’t that bad.
Scotch eggs are hard boiled eggs wrapped in sausage meat, coated with breadcrumbs and then deep fried. This scotch quail eggs recipe uses homemade sausage meat, and quail eggs. Here is the hack: To ensure that the sausage tasted good, all I did was cook a little portion of the sausage before wrapping the eggs, and tasted that. Once I got the right taste, I then started assembling the scotch eggs.
To all the egg lovers out there: enjoy my recipe! To all the egg haters out there: enjoy the pictures!
Quail Egg Scotch Eggs with Homemade Sausage
- 11 quail eggs
- 1/2 lb ground pork
- 2 tbsp breadcrumbs
- 1 tsp mushroom bullion
- 1 tsp white pepper
- 1/4 tsp dry thyme
- 1/4 tsp sage
- 1/4 tsp oregano
- Bread Crumb Coating
- 1/2 cup flour
- 1/2 cup almond milk
- 1/2 cup bread crumbs
- Oil for deep frying
- To start the recipe, Bring some water in a pot to a boil. Gently place the quail eggs in the boiling water, and allow to cook for 3 minutes. After 3 minutes, immediately place the quail eggs in a bath of ice water to cool.
- Allow the eggs to cool for 5 minutes.
- While the eggs are cooling, mix the ground pork, 2 tbsp breadcrumbs, bullion, white pepper, thyme, sage and oregano and set aside.
- Peal the eggs gently, and set aside.
- Divide the sausage into 11 equally sized ball portions, it should be about the same size or maybe a little larger than the eggs.
- Flatten one of the sausage balls into an oval-shaped pattie. Gently shape the meat evenly around the egg, being careful not to press too hard. If you find that the eggs are slipping a lot, coat them in a little bit of flour to prevent them from slipping.
- Once all the eggs have been wrapped in sausage, set them aside, and set up a breading station: set up three shallow bowls, one with flour another with almond milk and the last one with bread crumbs.
- Roll the sausage wrapped egg in the flour, shake off any excess, dip into the almond milk, then roll again in the bread crumbs.
- Repeat this process until all the eggs have been breaded.
- Heat up the oil in a fry pan on medium heat, until it is about 350º Fahrenheit, and fry the scotch eggs until they are golden brown on each side.
- Cool for 5 minutes and serve.