Scottish Quail Eggs

by Editorial Staff

Summary

Prep Time	25 mins
Total Time	1 hr 25 mins
Course	Appetizers & Snacks
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Place eggs in a medium-sized saucepan and cover with salted water. Stir very gently until the water boils (this will center the yolks). Now cook for 5 minutes, remove and let cool in a bowl with cold water.
Mix the chicken, ginger, chives and mustard in a bowl. Peel the eggs and roll them in the flour. Divide the chicken mixture into 12 servings. Cover each egg with 1 portion with damp hands. Brush the coated eggs with the beaten egg and toss in the breadcrumbs. Shake off excess.
Heat the oil in a deep pan and fry the eggs until golden brown. Drain on kitchen paper. Serve hot, either whole or halved.
Tip: Prepare Scottish quail eggs up to 4 hours in advance and keep covered in the refrigerator. Fry just before serving and garnish with fresh herbs. Serve with lime wedges and chives or other side dishes of your choice.
Makes 12 pieces.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.