Try these delicious Scotch quail eggs this easter. So small and tasteful, aren't they cute? Ready within 20 minutes time.
Made by Véronique
Published at 2017-04-14, this recipe is for 12 persons and takes 30 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2024-07-31
Fill the small pan with water, salt and a splash of vinegar. Bring to a boil and add in the quail eggs for 3 minutes. Shock the eggs under cold running water, let cool off and peel them.
Heat up the sunflower oil to a temperature of 170 degrees celsius or 340 degrees fahrenheit. Finely chop the basil leaves and season the minced meat with basil, egg yolk, pepper and salt.
Fill a small bowl with flour, some salt and pepper. Fill the second bowl with egg and milk, stir well. Fill the last bowl with panko (japanese breadcrumbs). Divide the minced meat into 12 portions.
Flatten a portion in the palm of your had, add a quail egg in the middle and fold it shut. Make sure the egg is fully encased. Repeat this step for the remaining eggs.
Roll each ball through the flour, then egg and lastly the panko. Make sure each scotch quail egg ball is fully covered, then fry them in the hot oil until golden-brown.
Enjoy these delicious scotch quail eggs!
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