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!
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.
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.
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.
Place the eggs on a baking sheet and place it at the top of the oven (near the broiler).
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.
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
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.
- 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.
- Chill the meatballs in the fridge for at least 30 minutes, or overnight.
- 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.)
- 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.
Notes
- 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.
Leave a Comment: