Here’s my take on quail scotch eggs. The recipe is rather simple but it does require some attention to cooking times unless you want to serve quail scotch rubber balls. I know it sounds kinda daunting deep-frying a hard-boiled egg, especially a tiny one like a quail egg but it isn’t that hard, like I said, just keep an eye on them and your timer. A few tries might be needed until you get the hang of it. Have an ice bath ready right next to your pot of boiling water and your deep frying pot at 375F and follow the instructions below. Good luck! 

Ingredients:

As many quail eggs as you need. Cold from the fridge. 

Pork sausage meat. Discard the casings. 

Some flour in a small bowl. 

1 egg. Beaten. 

Panko. 

Making the perfect quail scotch egg. 

Cold from the fridge plunge the eggs into boiling water for 2 minutes and then shock in ice water. The yolks will be runny and delicious. Peel away and dust the eggs in flour. Remove any excess. Take the meat of a few pork sausages and spread it thinly on a plate (trying having this ready in advance). Cover the eggs with a layer of pork sausage (this is the hardest part of the whole process).  Beat an egg and have it ready. Get those panko crumbs ready. Coat in egg, panko, egg and panko. Freeze. Deep-fry at 375F for about 3 and a half minutes. Scoop them out and place over paper towels to rest for a few minutes. You’re done. 

And there you have it. 

Freezing the eggs is actually necessary to protect the eggs while the panko browns and the sausage cooks. You could add a little baking soda to the flour to speed up browning. Serve your quail scotch eggs with your favorite dipping sauce! Have a great week guys. 

Wanna get more sous-vide cooking guides and cool cooking how-to’s in your mailbox? You know what needs to be done!

We never spam. You should only be getting updates when new content is posted on the site. We also respect your privacy. We don’t share your email address with anyone and you can unsubscribe anytime!