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

  • 12 small egg (s) from the quail
  • 300 g chicken, minced
  • 1 teaspoon ginger, freshly grated
  • 1 teaspoon chives, freshly chopped
  • 1 teaspoon mustard (Dijon)
  • 30 grams flour
  • 1 egg (s), lightly beaten
  • 50 g breadcrumbs
  • oil
Scottish Quail Eggs
Scottish Quail Eggs

Instructions

  1. 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.
  2. 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.
  3. Heat the oil in a deep pan and fry the eggs until golden brown. Drain on kitchen paper. Serve hot, either whole or halved.
  4. 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.
  5. Makes 12 pieces.

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