Happy Wednesday guys! Recipe of the day is Quail Scotch Eggs – succulent bite-sized meatballs with a pretty quail egg in the middle. 😋
Is the Scotch egg Scottish?
Well, I’m gonna have to disappoint those of you who thought the Scotch egg is Scottish. From what I’ve read, there’s a debate over its origin, some believe it’s originated in Whitby, others think it’s origin is Indian. There’s also a version that it was invented by the Fortnum & Mason store in the 18th century. Whatever version you support, the Scotch egg has regained its popularity once again and you can find so many different versions of it.
What you need:
- mince meat (pork & beef, 50/50)
- egg
- parsley
- salt and pepper
- Dijon mustard
- flour
- breadcrumbs
- Quail eggs
I have made mine with Quail eggs and mince meat and fried them to a golden perfection, as you can see. 🙂 They’re delicious when warm (we finished ours in minutes 😃) but cold make the perfect picnic food or snack on the go. As you may guess, I had mine with a bottle of my fav Sriracha mayo. 😆 I didn’t really finished the whole bottle, may be half of it, but it’s not that big anyway. 🙈 🤣
I’d definitely recommend to prep the quail eggs in advance. The boiling itself is very straightforward, they require about 2 minutes and 30 seconds. However, they’re so so delicate and peeling them might be a bit time-consuming. 😅
I had cooked the quail eggs the previous day and stored them in the fridge. All I had to do on the next day is to season the mince and fry them. 👌
Here’s how to make these bite-sized Quail Scotch Eggs
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I hope you guys love this recipe as much as we did. Stay tuned for a rich and absolutely delicious Pumpkin Chocolate Cake coming in a couple of days. 😋 Yes, I’ll officially start the Pumpkin season this week. 😆 So excited to taste test some new and very yummy recipes. Meanwhile have a lovely Wednesday, it’s almost weekend time. 🙈🤣 xx
