Quail Scotch Eggs

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Quail Scotch Eggs

Quail Scotch Eggs

In Poland and many other countries Easter is a major holiday. In addition to the religious celebrations of Christians, Easter also means Spring has sprung, that new life abounds and eggs are the traditional symbol for fertility and rebirth. For my family our Easter traditions include egg painting and many dishes that feature eggs. One of those dishes are these mini quail scotch eggs, they are always a real hit and it’s amazing how 15 little eggs can disappear within a couple minutes!   If you prefer a gluten free version, you can use gluten free flour mix and gluten free bread crumbs, or just skip the coating part and fry them plain.

Quail Scotch Eggs
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Appetizer
Serves: 4+

Ingredients

Instructions
  1. Place the quail eggs into a pot, cover with water and bring to a boil, and then cook for 3 more minutes.
  2. Once cooked drain the hot water from the pot, add cold water and a few ice cubes and let them cool. Once cold, gently peel the eggs.
  3. In a large bowl mix the beef with the onion, parsley, salt and pepper.
  4. Scoop about 1 tablespoon of meat mixture and mold it into the shape of a pancake that is about 2X-3X the diameter of the quail egg. Place the egg in the middle and gently wrap the egg in the beef pancake.
  5. Roll each in flour, then dip it into the beat egg to quickly coat it and lastly roll it in the bread crumbs.
  6. In a large pan over high heat, warm the oil (about 1cm depth of oil) and when the oil is hot, add the scotch egg. Fry until the beef is cooked and golden brown on each side.

The quail scotch eggs are ready for frying

The quail scotch eggs are ready for frying

Get’m while they’re hot and before they’re gone!

Get’m while they’re hot and before they’re gone!

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