Quail Scotch Eggs

From issue #9.
Photography by Minka Firth.
Quail Scotch Eggs

The easiest way to peel quail eggs once cooked, is to gently roll the egg to crack the shell all over. These tiny Scotch eggs make a delicious small bite or serve them nestled in a salad as an entrée or light lunch


1 dozen quail eggs
2 tablespoons olive oil
2 cloves garlic, finely chopped
1 teaspoon finely chopped thyme
2 tablespoons finely chopped oregano
500 grams pork mince
1⁄4 teaspoon salt
1⁄4 cup white wine
1⁄4 teaspoon freshly grated nutmeg
1 regular hen’s egg 1 cup panko crumbs canola oil for frying


Place the quail eggs in a pan of cold water. Bring to the boil and simmer for 3 minutes. Plunge the eggs into cold water for 5 minutes, then peel and dry them on paper towels.

Heat the olive oil in a small sauté pan and cook the garlic, thyme and oregano until soft. Cool. Pulse the pork mince in a food processor to make a smoother paste. Add the salt, white wine, nutmeg and the cooled garlic herb mix. Season well. Using wet hands take a spoonful of the mince and mould it around each quail egg ensuring it is totally covered.

Break the hen’s egg into a shallow dish, season and whisk well. Place the panko crumbs in another shallow dish. Dip each quail’s egg in the beaten egg then roll in the crumbs.

Heat about 3 cm of canola oil in a wok or saucepan to 180°C on a thermometer. Add the eggs and cook for 2 minutes until golden. Drain on paper towels and cool.

Serve with your favourite chutney or relish.

Panko crumbs: These flaky Japanese dried bread crumbs create a deliciously crunchy crust. They are readily available from Asian supermarkets.