Scotch Quail Eggs

5 from 1 vote

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

Prep Time50

Cook Time20

Total Time1 10

Course: Appetizer

Cuisine: American, British

Diet: Gluten Free, Vegetarian

Servings: people

Calories: 148kcal

Author: Sarah Trenalone

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

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