Scotch Quail Eggs

READY IN: 1hr 40mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Toast fennel seeds on stove, keeping them moving constantly, until they turn a golden brown color, about 5 minutes. Allow to cool, then grind in spice grinder. Combine with salt, pepper, and parsley in small cup.
  • If grinding your own pork, trim fat from pork and cut into 1" cubes.
  • Combine the blend from Step 1 with the pork. If grinding your own pork, put in freezer (along with all grinder components except for the motor) for 1 hour before using in meat grinder. If not, then refrigerate until ready to use.
  • Start to heat up oil in deep fryer or pan deep enough to toally cover eggs, until it reaches 350°F.
  • Place eggs in a pot of cold water that just covers the eggs. Heat until the water achieves a rolling boil. Remove pot from heat immediately, cover, and allow to sit for 3 minutes. Remove eggs from hot water and immerse in ice water. NOTE: this gives the eggs a soft center. Allow to rest for 5 minutes to hard boil.
  • NOTE: quail eggs are incredibly hard to peel when soft boiled due to the thin shell. To peel egg shell, tap the bottom of one egg to crack it. Use a spoon to carefully peel the shell away from the egg while rotating the egg. Repeat for each egg. Refrigerate until ready to use.
  • If grinding your own pork, remove pork from the freezer and grind.
  • Divide the sausage into equal portions and flatten into a disc shape in the palm of your hand. Place the egg in the center of the disc and carefully wrap the sausage around them, ensuring that there are no openings.
  • Place the breadcrumbs in a bowl. Whisk the remaining egg in another bowl. Roll each sausage wrapped egg in the egg wash to fully coat, then roll in the breadcrumbs until fully coated.
  • Place sausage wrapped eggs in the fryer so they aren't touching, for 3 minutes or until golden brown.
  • Combine mayonnaise, mustard, and lemon juice to create mustard sauce.
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