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Baked Scotch Quail Eggs

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Ingredients

Adjust Servings:
12 fresh quail eggs
1 teaspoon vinegar
500 g ground pork
2 teaspoons dried sage
2 teaspoons dried thyme
1 teaspoon chili flakes
salt and pepper
2 tablespoons plain flour
1 medium egg, hens', beaten
2 cups crushed plain corn flakes or 100 g fresh breadcrumbs
1 tablespoon rapeseed oil

Nutritional information

152.2
Calories
92 g
Calories From Fat
10.3 g
Total Fat
3.7 g
Saturated Fat
119.6 mg
Cholesterol
78.8 mg
Sodium
5.4 g
Carbs
0.4 g
Dietary Fiber
0.6 g
Sugars
9.2 g
Protein
735g
Serving Size

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Baked Scotch Quail Eggs

Features:
    Cuisine:

    I made this out of a few different recipes. I think they are really good, I like them better than original with hen's eggs.

    • 70 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Baked Scotch Quail Eggs, I made this out of a few different recipes I think they are really good, I like them better than original with hen’s eggs , I made this out of a few different recipes I think they are really good, I like them better than original with hen’s eggs


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    Steps

    1
    Done

    Preheat Oven to 200c (400f, Gas Mark 6).

    2
    Done

    Boil Water Using a Kettle or a Pan.

    3
    Done

    Carefully Put the Quail's Eggs Into a Small Pan, Adding the Vinegar. Once the Water Boils, Pour in the Boiling Water Straight Away and Cook For 2 Minutes. Don't Do It Longer, They Will Go Rubbery!

    4
    Done

    Move the Pan to the Sink and Run Cold Water Over the Eggs For 2 to 3 Minutes.

    5
    Done

    Tap, Roll and Very Gently Peel the Shells Off Them. Sometimes It Helps If You Do This Under Cold Water. the First Couple Are Hard to Do but You'll Get the Hang of It.

    6
    Done

    Place the Pork in a Bowl With Spices and Mix Together. Divide the Meat Into 12 Equal Portions.

    7
    Done

    Take a Piece of the Pork Mixture and Flatten It in the Palm of Your Hand.

    8
    Done

    Place One of the Quail Eggs in the Centre and Stretch the Pork Mixture Around to Cover the Egg Completely, Then Roll Between Your Hands to Make an Even-Shaped Ball. Repeat With the Remaining Eggs and Pork Mixture to Make 12 Balls.

    9
    Done

    Place the Flour, Beaten Egg and Cornflakes/Breadcrumbs in 3 Separate Shallow Bowls.

    10
    Done

    Dip Each Scotch Egg First in the Flour to Lightly Coat, Then in the Beaten Egg, and Finally in the Cornflakes/Breadcrumbs. Repeat With the Remaining Eggs and Place on a Plate Until Ready to Cook.

    11
    Done

    Bake For 20-25 Minutes Until Golden, Making Sure the Pork Mixture Is Cooked All the Way Through.

    12
    Done

    Can Be Served Hot or Cold, Goes Well With Mustard but I Think They Are Tasty Enough to Skip It.

    Avatar Of Calliope Mcintyre

    Calliope Mcintyre

    Gluten-free guru creating delicious and satisfying dishes without the gluten.

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