Scottish eggs
Every few months, I get the urge to make Scotch eggs, but using quail eggs instead of chicken ones. I saw the recipe on a website and thought it would be perfect for when you need something small, like an appetizer, yet still substantial. The hardest part for me is peeling the quail eggs after boiling them, but the rest goes quickly, especially if I have the meat grinder handy. The mixture is simple and turns out quite well even without much experience.
Quick Info
Total time: approx. 1 hour and 10 minutes
Preparation time: ~30-35 minutes (depending on how quickly you peel the eggs)
Baking time: 35-40 minutes
Servings: 24 pieces (depends on how many quail eggs you use)
Difficulty: medium (peeling the eggs takes the most time)
Recipe type: appetizer, snack, for platters
Ingredients
24 quail eggs
500 g pork with a little fat
1 onion
2 chicken eggs (for the mixture)
3 slices of bread
1 bunch of dill
vegetable seasoning
pepper
salt
For the crust:
1 chicken egg
2 teaspoons of mustard
a pinch of salt
breadcrumbs
flour
Preparation method
1. Boil the quail eggs for 4 minutes, then immediately place them in cold water to make peeling easier. Patience is needed for peeling.
2. Cut the pork into strips, then grind it using a meat grinder. It's simpler, and the texture is better than using a food processor.
3. Soak the slices of bread in water, remove the crust, and squeeze them well in your hands.
4. Grate the onion on a small grater. Finely chop the dill.
5. In a large bowl, mix together: the ground meat, the two chicken eggs, the squeezed bread, the grated onion, the dill, a little vegetable seasoning, pepper, and salt.
6. If you find the mixture is too soft, add 2 tablespoons of breadcrumbs and mix well.
7. Let the mixture chill in the refrigerator for 15-20 minutes to bind and blend the flavors.
8. For the crust: place flour on one plate, breadcrumbs on another, and in a bowl, beat the egg with the mustard and a little salt.
9. Take about a tablespoon of the meat mixture, flatten it in your moistened palm.
10. Dredge the boiled and peeled quail egg in flour, then place it in the center of the meat in your palm.
11. Fold the edges of the meat mixture over the egg, forming a ball with the egg in the middle.
12. Dip each formed ball in the mustard egg mixture and then in the breadcrumbs.
13. Arrange them on a baking tray lined with parchment paper.
14. Bake in a preheated oven at 180°C for 35-40 minutes until they are nicely golden.
15. They can be served warm with a simple side or cold on appetizer platters.
Why I make this recipe often
They are practical for platters and can be prepared in advance. They hold up well cold, so they can be kept for several days and used for either a festive meal or as a snack.
Tips and variations
Tips
If you want the eggs to peel more easily, place them in ice water immediately after boiling.
If the mixture is too soft, don’t overdo it with the breadcrumbs, or they will turn out hard. A tablespoon or two is sufficient.
For a crispy crust, use coarser breadcrumbs.
Substitutions
You can use chicken meat or a pork-beef mix if you want them to be lighter.
The herbs don't have to be dill – parsley works too.
The mustard in the crust can be replaced with sour cream if you prefer not to have a mustard flavor.
Variations
Bread can be replaced with fine breadcrumbs if you don't have bread on hand.
If you want to make them more filling, you can add some grated cheese to the meat mixture.
Serving ideas
Cold, they are perfect for platters at parties or holidays.
Warm, they can be served with a seasonal salad or mashed potatoes.
Frequently asked questions
1. Can I use chicken eggs instead of quail eggs?
Yes, but the result will be much larger, and the portions won't be as small or suitable for an appetizer. The boiling time increases to 7-8 minutes.
2. What type of meat works best?
Pork with a little fat, but a pork-beef mix or chicken also works.
3. Can they be fried in oil instead of baked?
In this version, they are baked, but technically they can be fried, although the crust will be heavier and absorb more oil.
4. Can they be frozen after baking?
Yes, they can be frozen, but the texture after thawing won't be as pleasant, especially the crust.
5. Do I have to use vegetable seasoning?
No, you can just use salt and pepper, but vegetable seasoning adds extra flavor if you like it.
Nutritional values
Approximately, per serving of 1 piece (out of 24): about 80-90 kcal, 6 g protein, 5 g fat, 2-3 g carbohydrates. If baked, they don't absorb much extra fat. Values are approximate and depend on the meat used and the size of the eggs.
Storage and reheating
They store well in the refrigerator for 2-3 days in a sealed container. They can be eaten cold directly or quickly reheated in the oven. The crust won't be as crispy when reheated, but the taste remains good. I do not recommend freezing if you want to keep the crispy texture.
Ingredients: 24 quail eggs, 500g pork with a little fat, 1 onion, 2 chicken eggs, 3 slices of bread, 1 bunch of dill, vegeta, pepper, salt, CRUST, 1 chicken egg, 2 teaspoons mustard, a pinch of salt, breadcrumbs, flour
