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.
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.
In a bowl, mix sausage meat with parsley, thyme, nutmeg, salt, and pepper.
Divide mixture into 12 equal portions.
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.
Roll each sausage-covered egg in flour, shaking off excess.
Dip into beaten egg, then roll in breadcrumbs until fully coated.
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 warm with a dollop of grainy mustard or aioli.
Garnish with microgreens for presentation.
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.
Drink: Crisp lager, sparkling wine, or a dry cider.
Other bites: Pickled vegetables, charcuterie, or mini cheese tarts.
12 servings