- 12 quail eggs
- Splash of vinegar
- 225 gram minced meat (50% pork 50% beef)
- 1 egg yolk
- Handful fresh basil leaves
- Salt and pepper to liking
- 3 tablespoons flour
- 1 egg
- 2 tablespoons milk
- Panko (Japanese breadcrumbs)
- Sunflower oil, or any other neutral oil for frying with
Kitchen equipment needed
- Cutting board
- Chefs knife
- Small pan
- Medium-sized bowl
- 3 small bowls
- Thick-bottomed pan for frying in
Preparation — 10 minutes
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.
Finishing the Scotch quail eggs — 10 minutes
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.
RUN 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!