Scotch quail eggs. How to cook Scotch eggs - chicken and quail? A selection of the best recipes with photos. Not a snack, but a culinary masterpiece

You can serve these eggs as a hot appetizer at a traditional feast or as a cold mini-appetizer on skewers at a buffet table. They will look best if you serve them cut in half.

We ate them both hot and cold - in both cases the eggs turned out to be approximately equally tasty.

If you want to prepare an original minced meat dish for the holiday table, make Scotch eggs. These look like ordinary cutlets, but inside guests will find a surprise in the form of a quail egg. Thanks to deep frying, the crust is crispy and the minced meat is tender and juicy. In cross-section it looks very impressive.

Such a dish will definitely not go unnoticed, and the hostess will receive enthusiastic responses from guests and an empty plate as a reward. So next time, instead of the usual and boring cutlets, make Scotch quail eggs, you won’t regret it.

Scotch eggs: step-by-step recipe

Ingredients:

• Minced pork – 300 g;
• Wheat flour – 2 tbsp;
• Breadcrumbs – 2 tbsp;
• Quail egg – 10 pcs.;
• Chicken egg – 1 pc.;
• Dill - fresh bunch;
• Salt, a mixture of ground peppers;
• Onion – 1 pc.;
• Garlic – 1-2 cloves;
• Vegetable oil 300 ml.

How to cook quail eggs in Scottish mince

Prepare the necessary products. Boil the quail eggs by placing them in boiling water for 3 minutes. Then drain the boiling water and cool them in cold water. Clean carefully.

Place the onion and garlic in the bowl of a food processor and pulse several times.

Place the minced meat in the device and chop it.

To prepare Scotch eggs you need very small and as uniform meat as possible. These operations can be easily done in a meat grinder by passing the minced meat through it several times.

Place in a bowl, add finely chopped dill, salt and pepper mixture.

Mix and beat the minced meat well. This will make it more dense and viscous. If this is not done, the Scotch eggs may crack and fall apart when frying.

Prepare everything needed for breading. Pour flour into a plate, scramble a chicken egg in a bowl, place crackers in a third container. Now you can start sculpting. With wet hands, take about a tablespoon of minced meat, spread it on your palm, and place a quail egg. Fold the edges up and form a bun.

Roll first in flour.

Then dip into egg.

Roll in breadcrumbs.

Place the pieces on a flat surface and refrigerate for half an hour to 2-3 hours. This will make the crust more dense.

Heat vegetable oil in a convenient container. Scotch fry the eggs in batches until the buns are browned on all sides.

Serve as a meat dish, can be combined with any side dish, salad leaves, or simply eaten with bread.

Cut the chicken fillet into small pieces and place in a blender bowl. Add parsley leaves, garlic, mustard, salt and pepper. Grind.

Place the eggs in a small saucepan and fill with cold water. Place on the fire and cook until tender, about 3-4 minutes from the moment it boils.

We clean the eggs from the shell.

Lightly beat the chicken egg with a fork. Salt and pepper. Pour flour and breadcrumbs into separate plates.

Divide the minced chicken into 12 parts. Take 1 piece of minced meat in your hand and flatten it into a flat cake. Place a quail egg in the center

cover it with the free ends of the cake, then roll it into a ball. Repeat with the rest of the minced meat and eggs.

Bread each ball in flour, dip in egg and roll in breadcrumbs. Shake off excess breading.

Heat the oil in a deep frying pan or saucepan over medium heat. Add the balls and fry until cooked on all sides, about 7-8 minutes. Transfer to paper towels to absorb excess oil.
Serve warm or completely chilled.

Calories: Not specified
Cooking time: Not indicated

Scotch quail eggs are a hearty and tasty appetizer that can be prepared for a holiday table, picnic, home-cooked lunch or dinner. Read the recipe with photos and surprise your family and guests with a simple and delicious appetizer. To prepare, you will need quite simple products that are not a problem to buy in any supermarket. The finished dish can be served either hot or cold. In both versions, the dish turns out very tasty, with a golden crust. I also want to tell you.



Required ingredients:

- quail egg - 14 pcs.,
- chicken fillet - 400 gr.,
- mustard - 1 tsp,
- garlic - 3 cloves,
- dill - 3 sprigs,
- salt,
- ground black pepper,
- khmeli-suneli.

For breading:

- Wheat flour,
- breadcrumbs,
- chicken egg - 1 pc.

For frying:

- vegetable oil - 300-400 gr.

How to cook with photos step by step

First of all, prepare the quail eggs. We will need them boiled. Before cooking, rinse them with warm running water. Place in a saucepan and add hot water. Place over high heat. Cook for 5 minutes after boiling. Afterwards, immerse in cold water for a couple of minutes.




Rinse the chicken meat in running water and dry with paper towels. Cut into small pieces. Pass through a meat grinder or beat with a mixer.




Peel the garlic clove. Pass through a press. Add to chicken meat. Stir.






Add mustard, salt, ground black pepper, suneli hops to the chopped meat. Stir.




Wash the dill sprigs and dry with a napkin. Chop finely and add to meat. Stir.




Remove the shell from quail eggs.






Divide the minced chicken into 12 parts. Take some of the meat and form into a patty. You can lightly moisten your hands with cold water. Place a quail egg in the center.




Hide the egg under the meat layer and form a beautiful ball.




Prepare three containers. Pour sifted wheat flour into one, crack a chicken egg into another and beat it with a whisk, and add breadcrumbs into the third.




Now bread each meat ball in flour, then dip in egg and roll in breadcrumbs.






Pour vegetable oil into a suitable small saucepan. Heat well, just until boiling. Drop the prepared balls. Fry over medium heat until golden brown on all sides.




Scotch quail eggs are ready. Place on a paper towel to remove excess oil and serve. I would like to draw your attention to

You can serve these eggs as a hot appetizer at a traditional feast or as a cold mini-appetizer on skewers at a buffet table. They will look best if you serve them cut in half.

We ate them both hot and cold - in both cases the eggs turned out to be approximately equally tasty.

Ingredients for 12 pieces:

12 quail eggs

300 g chicken fillet

3 sprigs parsley

1 clove of garlic

1 tsp Dijon mustard

salt and ground black pepper

2 tbsp. flour

1 chicken egg

150 g breadcrumbs

500 ml vegetable oil for deep frying

Cut the chicken fillet into small pieces and place in a blender bowl. Add parsley leaves, garlic, mustard, salt and pepper. Grind.

Place the eggs in a small saucepan and fill with cold water. Place on the fire and cook until tender, about 3-4 minutes from the moment it boils.

We clean the eggs from the shell.

Lightly beat the chicken egg with a fork. Salt and pepper. Pour flour and breadcrumbs into separate plates.

Divide the minced chicken into 12 parts. Take 1 piece of minced meat in your hand and flatten it into a flat cake. Place a quail egg in the center

cover it with the free ends of the cake, then roll it into a ball. Repeat with the rest of the minced meat and eggs.

Bread each ball in flour, dip in egg and roll in breadcrumbs. Shake off excess breading.

Heat the oil in a deep frying pan or saucepan over medium heat. Add the balls and fry until cooked on all sides, about 7-8 minutes. Transfer to paper towels to absorb excess oil.

Serve warm or completely chilled.