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.
[cooked-sharing]
Yields12 ServingsPrep Time25 minsCook Time20 minsTotal Time45 mins
12 mini Scotch eggs (serves 6–8 as appetizers)
For the Eggs
12quail eggs
1tbspwhite vinegar (for boiling water)
For the Sausage Layer
250gpork sausage meat (or mix of pork & veal)
1tbspfresh parsley, finely chopped
½tspdried thyme
¼tspground nutmeg (optional, for warmth)
½tspsalt
¼tspblack pepper
For the Coating
½cupall-purpose flour
1large egg, beaten
1cuppanko 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
Bring a small pot of water to a gentle boil with 1 tbsp vinegar.
Gently add quail eggs with a slotted spoon and boil for 2½ minutes for a soft center, or 4 minutes for fully set yolks.
Transfer eggs immediately to an ice bath and cool for at least 5 minutes.
Carefully peel the eggs—quail shells are delicate, so work slowly. Pat dry.
Prepare the Sausage Meat
2
In a bowl, mix sausage meat with parsley, thyme, nutmeg, salt, and pepper.
Divide mixture into 12 equal portions.
Wrap the Eggs
3
Flatten one portion of sausage into a thin patty in your palm.
Place a quail egg in the center and gently wrap sausage around it, sealing completely.
Repeat for all eggs.
Bread the Eggs
4
Roll each sausage-covered egg in flour, shaking off excess.
Dip into beaten egg, then roll in breadcrumbs until fully coated.
Fry the Scotch Eggs
5
Heat oil to 350°F (175°C).
Fry eggs in small batches for 3–4 minutes, turning to ensure even browning.
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
12quail eggs
1tbspwhite vinegar (for boiling water)
For the Sausage Layer
250gpork sausage meat (or mix of pork & veal)
1tbspfresh parsley, finely chopped
½tspdried thyme
¼tspground nutmeg (optional, for warmth)
½tspsalt
¼tspblack pepper
For the Coating
½cupall-purpose flour
1large egg, beaten
1cuppanko 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
Directions
Boil the Quail Eggs
1
Bring a small pot of water to a gentle boil with 1 tbsp vinegar.
Gently add quail eggs with a slotted spoon and boil for 2½ minutes for a soft center, or 4 minutes for fully set yolks.
Transfer eggs immediately to an ice bath and cool for at least 5 minutes.
Carefully peel the eggs—quail shells are delicate, so work slowly. Pat dry.
Prepare the Sausage Meat
2
In a bowl, mix sausage meat with parsley, thyme, nutmeg, salt, and pepper.
Divide mixture into 12 equal portions.
Wrap the Eggs
3
Flatten one portion of sausage into a thin patty in your palm.
Place a quail egg in the center and gently wrap sausage around it, sealing completely.
Repeat for all eggs.
Bread the Eggs
4
Roll each sausage-covered egg in flour, shaking off excess.
Dip into beaten egg, then roll in breadcrumbs until fully coated.
Fry the Scotch Eggs
5
Heat oil to 350°F (175°C).
Fry eggs in small batches for 3–4 minutes, turning to ensure even browning.
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.
