Scotch Quail Eggs
Yield
6
RECIPE Ingredients
- 1 pack Wild Boar Sausage, casings removed
- 3 tablespoons chopped soft herbs, such as tarragon, chervil, chives, and parsley
- Salt & freshly ground black pepper
- All-purpose flour
- 2 hen eggs, lightly beaten
- 2 cups breadcrumbs
- 1 teaspoon vinegar
- 1 pack Quail Eggs
- Oil, for frying
Price
$10.99
- Made with truly wild boar
- Natural diet of grass, roots, nuts, fruits, acorns and grains
- Humanely trapped
- No hormones, no antibiotics
- Handmade in small batches
- No artificial ingredients or fillers
- 4 links per package
- Gluten-free
- Contains pork
- Contains alcohol
- Sold in an uncooked state
- Product of USA
- For best taste, use within 3-5 days of receipt and/or by the expiration date on the package
- Subscription Eligible
Price
$18.99
- 24 fresh, farm-raised quail eggs
- Quail raised in stress-free, open-barn conditions
- Antibiotic-free
- Allergens: contains eggs
- Keep refrigerated below 40 degrees F at all times
- For best taste on fresh products, use or within 3-5 days of receipt
- Subscription Eligible
Recipe notes
This Scotch egg recipe has a golden shell that gives way to flavorful wild boar sausage and a soft-boiled quail egg. Cute, delicious, and irresistible.
RECIPE Preparation
- In a small bowl, mix together sausage and herbs. Set aside.
- Set up 3 bowls for dredging. Bowl one, add flour, season with salt & pepper; bowl two add eggs; bowl three, breadcrumbs.
- Prepare a bowl of iced water. In a small pot add vinegar to about 4 cups of water and bring to a boil over medium-high heat. Carefully drop in quail eggs and cook for 2 minutes. Remove with a slotted spoon and put immediately into ice water. Once cooled, carefully peel quail eggs. (This process is easiest starting at the pointy end.)
- Meanwhile, heat 2 inches of oil to 350 degrees F, over medium heat.
- Take about a tablespoon of the sausage and press into a thin patty in the palm of your hand. Carefully place a quail egg in the center and gently wrap the sausage around the egg completely enveloping it. Repeat for all eggs.
- Roll a sausage wrapped egg in the flour mixture, then hen eggs, then breadcrumbs, coating evenly. Set aside. Repeat for all eggs.
- Fry the Scotch eggs until they’re golden and sausage is cooked through, about 4 – 5 minutes total. If they start to get too browned too quickly, lower the heat slightly. Drain on paper towels. Serve immediately.
