I went to a party once where quails eggs were being served as a pre-dinner canapé in a special dish which included a small well for pepper or celery salt to dip the little eggs in. You know you've made it when your chinaware collection includes such a thing. Mine doesn't.
The recipe I'm going to share with you here offers a quirky way to serve quails eggs - as part of a tasty Scotch Egg perfect for parties or picnics.
They are oven baked too so healthier, and no stinky deep fat frying.
Now I'm going to confess that this is actually my mum's recipe. I spotted her picture on social media (she lives out in Cyprus) and was a tad surprised to see what she had made. Turns out a friend had a glut of quails eggs (as you do) and offered some to my mum.
Clever lady that she is she decided to use them in a way which would make a lovely luxurious lunch - and since they don't cost the earth I thought I would share her recipe with you.
Ingredients:
(to make ten Scotch Eggs)
10 quail eggs
6 sausages (squish meat from skins) or 350g sausage meat
1 beaten egg
1 tbsp milk
2 cups breadcrumbs (homemade or store-bought)
chopped chives
heaped tsp Dijon mustard
approx 1 cup plain flour
Salt and pepper.
Method:
1. Bring water to boil in a saucepan then add eggs and boil for 2 minutes. remove from heat, drain and drop eggs into cold water to cool. When cool, peel shells off.
2. Mix together sausage meat, chives, mustard, salt and pepper and about 1/3 of the beaten egg using floured hands - if mix is too wet add a few breadcrumbs. Too dry? add more egg.
3. Divide mix into ten equal portions. have beaten egg and milk dip mix ready in shallow bowl. Have a second empty bowl next to it then a third bowl ready with breadcrumbs in.
4. Flour your hands and pat 1st portion sausage meat mix into flat disc.
5. Place one boiled quail egg in the middle of the patty and mould sausage meat around it. (You do not have to be too precise about shape at this point.)
6. Now here's the messy bit. My mum recommends using two forks to dip your quail egg and sausage ball into the egg and milk dip. Then drain off excess egg into the empty bowl ( just a quick gentle shake) before rolling egg/sausage ball in breadcrumbs.
7. Using your hands again gently shape into a more even ball. This will make the breadcrumbs stick more firmly too but you don't want them to disappear into the sausage!
8. Place onto a baking sheet covered with baking parchment or use a silicon sheet.
Repeat steps 4-8 with each of the eggs.
Bake at 190C/170C (Fan Oven) /375F /gas mark 5 for 20 minutes.
Enjoy!
The recipe I'm going to share with you here offers a quirky way to serve quails eggs - as part of a tasty Scotch Egg perfect for parties or picnics.
They are oven baked too so healthier, and no stinky deep fat frying.
Now I'm going to confess that this is actually my mum's recipe. I spotted her picture on social media (she lives out in Cyprus) and was a tad surprised to see what she had made. Turns out a friend had a glut of quails eggs (as you do) and offered some to my mum.
Clever lady that she is she decided to use them in a way which would make a lovely luxurious lunch - and since they don't cost the earth I thought I would share her recipe with you.
Ingredients:
(to make ten Scotch Eggs)
10 quail eggs
6 sausages (squish meat from skins) or 350g sausage meat
1 beaten egg
1 tbsp milk
2 cups breadcrumbs (homemade or store-bought)
chopped chives
heaped tsp Dijon mustard
approx 1 cup plain flour
Salt and pepper.
Method:
1. Bring water to boil in a saucepan then add eggs and boil for 2 minutes. remove from heat, drain and drop eggs into cold water to cool. When cool, peel shells off.
2. Mix together sausage meat, chives, mustard, salt and pepper and about 1/3 of the beaten egg using floured hands - if mix is too wet add a few breadcrumbs. Too dry? add more egg.
3. Divide mix into ten equal portions. have beaten egg and milk dip mix ready in shallow bowl. Have a second empty bowl next to it then a third bowl ready with breadcrumbs in.
4. Flour your hands and pat 1st portion sausage meat mix into flat disc.
5. Place one boiled quail egg in the middle of the patty and mould sausage meat around it. (You do not have to be too precise about shape at this point.)
6. Now here's the messy bit. My mum recommends using two forks to dip your quail egg and sausage ball into the egg and milk dip. Then drain off excess egg into the empty bowl ( just a quick gentle shake) before rolling egg/sausage ball in breadcrumbs.
7. Using your hands again gently shape into a more even ball. This will make the breadcrumbs stick more firmly too but you don't want them to disappear into the sausage!
8. Place onto a baking sheet covered with baking parchment or use a silicon sheet.
Repeat steps 4-8 with each of the eggs.
Bake at 190C/170C (Fan Oven) /375F /gas mark 5 for 20 minutes.
Enjoy!