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    Home » Dinner » Appetizers

    Scotch Quail Eggs

    Published: Dec 8, 2022 · Modified: Mar 17, 2023 · Leave a Comment

    Jump to Recipe Save Recipe Saved!
    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    These baked Scotch quail eggs are made with boiled eggs, sausage, flour, and bread crumbs. Enjoy them as a golden, crispy appetizer!

    Scotch quail eggs on plate.

    This past summer, I visited the downtown Lexington, Kentucky, Farmer's Market, and was thrilled to go home with a few dozen quail eggs from Stonehedge Farms.

    The tiny quail eggs were just SO CUTE.

    Carton of a dozen quail eggs.
    A Dozen Quail Eggs

    I wanted to do something special with these super tiny eggs, so I asked the woman running the stand what she liked to do with them.

    She said that her favorite thing to make was Scotch quail eggs, and I got excited. My husband loves Scotch eggs, so that seemed perfect!

    What Are Scotch Eggs?

    Scotch eggs are a traditional English food made with boiled eggs wrapped in sausage, and then coated in breadcrumbs and fried.

    Why Use Quail Eggs Instead of Chicken Eggs?

    Because they’re tiny!

    Using eggs from quail instead of chicken for Scotch eggs turns them from a large main dish into a perfect two-bite appetizer.

    Looking for more bite-size appetizer ideas? Try our mini sardine fish cakes, seafood stuffed mushrooms and marinated feta!

    Fried or Baked Scotch Eggs?

    Scotch eggs are traditionally fried, but I’m not a fan of frying foods at home. It’s outside my comfort zone.

    Plus, fried foods are often greasy, and I don't love that.

    Recently though, I’d seen a recipe for baked Scotch eggs in Pepper Teigen’s cookbook Pepper Thai. I used a modified version of Pepper’s Scotch egg technique for this recipe.

    Can I Make These Vegetarian?

    Yes!

    We love using Impossible vegan ground sausage in this recipe.

    Can I Double or Triple This Recipe?

    Absolutely.

    Each egg uses about one tablespoon of sausage, and you’ll likely need to use extra flour and breadcrumbs.

    How to Make Baked Scotch Quail Eggs

    Start by boiling quail eggs in water for just over 2 minutes.

    I recommend boiling more than you'll need, because these tiny eggs can be a little finicky to peel.

    After boiling, quickly add the eggs to a bowl of ice water, and then peel them.

    Boiled eggs cooling in a bowl of ice water.
    Chill Boiled Quail Eggs in Ice Water

    Next, set up a dredging station to make the Scotch eggs.

    You'll wrap each egg in a little sausage and roll it into a ball. Dip the sausage ball in flour, a beaten egg and breadcrumbs. Repeat with all the eggs.

    Eggs nested in middle of sausage patties, with bowls of flour, beaten egg, and breadcrumbs nearby.
    Scotch Quail Egg Dredging Station

    Place the eggs on a baking sheet and place it at the top of the oven (near the broiler).

    Breaded, sausage-encased quail eggs on baking sheet.
    Scotch Quail Eggs Before Baking

    Bake the eggs for 17 minutes, and then switch to the broiler for another few minutes.

    The broiler will make the Scotch quail eggs nice and crispy.

    Baked Scotch quail eggs on baking sheet.
    Bake + Broil the Scotch Eggs

    While the eggs cook, mix together the yogurt sauce.

    Serve the eggs and sauce right away as an appetizer, or enjoy them as a meal to yourself!

    Scotch quail eggs on plate.
    Scotch quail eggs on plate.
    Print Recipe Save Recipe Saved!
    5 from 1 vote

    Scotch Quail Eggs

    These baked Scotch quail eggs are made with boiled eggs, sausage, flour, and bread crumbs. Enjoy them as a golden, crispy appetizer!
    Author: Sarah Trenalone
    Prep Time50 minutes mins
    Cook Time20 minutes mins
    Total Time1 hour hr 10 minutes mins
    Course: Appetizer
    Cuisine: American, British
    Diet: Gluten Free, Vegetarian
    Servings: 8 people
    Calories: 148kcal
    Freezer Friendly?
    No
    Will It Keep?
    2 days (in the fridge)
    Prevent your screen from going dark

    Ingredients

    Scotch Quail Eggs:

    • 8 quail eggs (The quail eggs I used ranged from 0.2 - 0.4 ounces). You may want to boil a few extra eggs because they can be finicky to peel.
    • 7 ounces breakfast sausage meat (~½ sausage roll) Impossible vegan sausage works well.
    • ½ cup AP flour, amount variable (Use gluten-free AP flour if needed)
    • 1 chicken egg, beaten
    • ½ cup Panko breadcrumbs, amount variable (Use gluten-free if needed)

    Dijon Yogurt Sauce:

    • ¼ cup plain yogurt I like to use whole milk Greek yogurt
    • 1 teaspoon Dijon mustard Plus more to taste
    • ½ lemon, juiced
    • pinch sea salt

    Instructions

    • Bring a medium pot of water to a rolling boil. 
      Use a slotted spoon to lower the eggs into the water, and boil them for 2 minutes and 20 seconds.
      After boiling, immediately move them into a bowl of ice water.
      Once cool, peel the eggs.
      Boiled quail eggs cooling in a bowl of ice water.
    • Use a 1 tablespoon measuring spoon to divide the sausage into 8 portions. Roll each sausage portion and then flatten with your hand.
      Place a peeled boiled egg into the center of a flattened sausage round, and then wrap the sausage around the egg. (It should look like a meatball.)
      Set up a dredging station with the flour, beaten egg and breadcrumbs.
      Dredge the sausage ball through the flour, then egg, then breadcrumbs. Repeat until all the eggs are wrapped with sausage and coated in breadcrumbs.
      Quail eggs nested in middle of sausage patties, with bowls of flour, beaten egg, and breadcrumbs nearby.
    • Chill the meatballs in the fridge for at least 30 minutes, or overnight.
      Breaded, sausage-encased quail eggs on baking sheet.
    • Preheat oven to 400°F and move an oven rack to the top position (near the broiler).
      Bake the Scotch quail eggs on a baking sheet for about 17 minutes. 
      Position the pan so that it's directly under the broiler. Turn on the broiler and cook for 3 more minutes, until Scotch eggs are golden. (If your oven does not have a broiler, simply cook 3 more minutes.)
      Baked Scotch quail eggs on baking sheet.
    • Mix together the mustard sauce. Taste, and add more mustard if desired.
      When the eggs are done baking, serve immediately along with the sauce. 
      Alternatively, chill both eggs and sauce in the fridge and serve cold within 2 days.
      Scotch quail eggs on plate.

    Notes

    The nutritional information is for one Scotch quail egg.
    This recipe is easily doubled or tripled. Plan on using approximately 1 tablespoon of ground sausage per quail egg, and adjust the flour and breadcrumb amount as needed.
    Tips:
    • Some recipes call for shorter cook times for soft-boiling quail eggs, but I’ve found they’re harder to peel when boiled for less time.
    • After baking, the quail eggs will be hard boiled. If you prefer a runnier yolk, try frying in oil until just golden.

    Nutrition

    Calories: 148kcal (7%) | Carbohydrates: 10g (3%) | Protein: 7g (14%) | Fat: 9g (14%) | Saturated Fat: 3g (19%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 115mg (38%) | Sodium: 275mg (12%) | Potassium: 119mg (3%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 107IU (2%) | Vitamin C: 4mg (5%) | Calcium: 31mg (3%) | Iron: 1mg (6%)
    Tried this recipe?Leave a comment and rating below!

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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

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    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

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