Quail Egg Scotch Eggs

DifficultyBeginner

A sophisticated take on the hearty Scotch egg—creamy quail eggs wrapped in seasoned sausage meat, coated in golden breadcrumbs, and fried to crispy perfection. These petite bites are perfect for cocktail receptions or special brunch platters.

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Yields12 Servings
Prep Time25 minsCook Time20 minsTotal Time45 mins
12 mini Scotch eggs (serves 6–8 as appetizers)
For the Eggs
 12 quail eggs
 1 tbsp white vinegar (for boiling water)
For the Sausage Layer
 250 g pork sausage meat (or mix of pork & veal)
 1 tbsp fresh parsley, finely chopped
 ½ tsp dried thyme
 ¼ tsp ground nutmeg (optional, for warmth)
 ½ tsp salt
 ¼ tsp black pepper
For the Coating
 ½ cup all-purpose flour
 1 large egg, beaten
 1 cup panko breadcrumbs (or regular breadcrumbs)
For Frying
 Neutral oil (like sunflower or canola), enough for deep or shallow frying
For Serving (Optional)
 Grainy mustard or aioli
 Microgreens for garnish
Boil the Quail Eggs
1
  1. Bring a small pot of water to a gentle boil with 1 tbsp vinegar.

  2. Gently add quail eggs with a slotted spoon and boil for 2½ minutes for a soft center, or 4 minutes for fully set yolks.

  3. Transfer eggs immediately to an ice bath and cool for at least 5 minutes.

  4. Carefully peel the eggs—quail shells are delicate, so work slowly. Pat dry.

Prepare the Sausage Meat
2
  1. In a bowl, mix sausage meat with parsley, thyme, nutmeg, salt, and pepper.

  2. Divide mixture into 12 equal portions.

Wrap the Eggs
3
  1. Flatten one portion of sausage into a thin patty in your palm.

  2. Place a quail egg in the center and gently wrap sausage around it, sealing completely.

  3. Repeat for all eggs.

Bread the Eggs
4
  1. Roll each sausage-covered egg in flour, shaking off excess.

  2. Dip into beaten egg, then roll in breadcrumbs until fully coated.

Fry the Scotch Eggs
5
  1. Heat oil to 350°F (175°C).

  2. Fry eggs in small batches for 3–4 minutes, turning to ensure even browning.

  3. Remove with a slotted spoon and drain on paper towels.

Serve
6
  • Serve warm with a dollop of grainy mustard or aioli.

  • Garnish with microgreens for presentation.

Tips & Variations
7
  • Baked option: Bake at 400°F (200°C) for 15–18 minutes, flipping halfway.

  • Flavored crumb: Mix Parmesan or smoked paprika into breadcrumbs for extra flavor.

  • Meat swap: Try ground chicken, turkey, or venison for different profiles.

  • Make ahead: Can be assembled (pre-frying) up to 8 hours in advance and stored chilled.

Suggested Pairings
8
  • Drink: Crisp lager, sparkling wine, or a dry cider.

  • Other bites: Pickled vegetables, charcuterie, or mini cheese tarts.

Ingredients

12 mini Scotch eggs (serves 6–8 as appetizers)
For the Eggs
 12 quail eggs
 1 tbsp white vinegar (for boiling water)
For the Sausage Layer
 250 g pork sausage meat (or mix of pork & veal)
 1 tbsp fresh parsley, finely chopped
 ½ tsp dried thyme
 ¼ tsp ground nutmeg (optional, for warmth)
 ½ tsp salt
 ¼ tsp black pepper
For the Coating
 ½ cup all-purpose flour
 1 large egg, beaten
 1 cup panko breadcrumbs (or regular breadcrumbs)
For Frying
 Neutral oil (like sunflower or canola), enough for deep or shallow frying
For Serving (Optional)
 Grainy mustard or aioli
 Microgreens for garnish
Quail Egg Scotch Eggs
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