Scotch eggs are made for the perfect picnic but Scotch quail eggs lift any outdoor eating to a feast! Unlike the Scotch eggs made with hens eggs these are much much smaller hence it is a lot easier to eat more than one, and even though quails eggs are a lot easier to come by now they still add that bit of luxury.
Gone are the days when a group of us would to go to three day equestrian events at Burleigh and Badminton. They came round once a year and I would plan and look forward to them a good few months beforehand. The whole day was spent in the fresh air walking the course, usually trying not to fall over in the mud from the carpark to the course. Then we would stand at the jumps watching and giving misguided calls on how the jump should be approached and then finally spending hours in the gift tents musing on items we didn’t need but felt we had to have.
In those days entry was paid per car so we would all meet up a mile or so away and then we would all cram into one car with the picnic packed into the boot and often on laps. All the fresh air and exercise would work up an appetite and I would be the one to supply the picnic. I would see this as an opportunity to have the best picnic basket in the car park and would go to town on the contents. It never fitted into just one basket, it was always an array of boxes and baskets. On top of all this, Oscar our black Labrador would also be squeezed in, usually between our feet and away from the food.
Early afternoon would see us back in the car park hungry from the fresh air and exercise and ready for our feast. On tartan rugs we would sit gorging on a wide selection of food that I had been planning for months, each year trying to outdo the previous year’s menu. Two days in the kitchen was demolished in fifteen minutes. Any crumbs or leftovers went to an eager awaiting Labrador. As the last crumb was savoured we would glance around to see the other picnickers dotted around the car park, some with huge wicker hampers with the famous F & M on the side, others had come with the full set up of table and chairs. As nice as it would have been to eat off a table that would of course that would have meant an extra car and we were all far too mean to shell out for another car fee!
In later years when my three day eventing days were over I continued to make these for my Christmas eve party. They have now become a favourite and I continue to make them and love them. They are small enough to slice in half and serve as a canapé.
Quail eggs take very little time to cook. I prefer my egg to be hard boiled rather than soft for this recipe as I like to eat these cold. The easier way to get a quality sausage meat is to buy your favourite sausage and slit them open. It is also a very labour saving way.
The beautiful blue on the inside of the quail eggs always amazes me, I always think it a shame to throw them away. They have to be the prettiest of eggs.
Scotch Quail Eggs
makes 6
Ingredients
6 quail eggs
1 hen egg beaten
plain flour for dusting
white bread crumbs
4-5 sausages
sunflower oil for frying
Method
Boil the quail eggs in a pan for 2-3 minutes. Run under cold water to stop them cooking further and making them easier to handle.
Peel. Tap the bottom of the widest part of the egg on the counter and use the handle of a teaspoon to get under the shell for leverage. This method makes the peeling a little easier.
Skin the sausages – at this point you can add extra herbs if you wish.
Take 3/4 of the sausage meat from one of the sausages and roll into a ball, flatten out with your hand. Roll the egg in some flour before placing in the middle of the sausage meat and then fold meat around the egg, giving it a couple of rolls in the hand to make sure it is sealed. Repeat until all the eggs are used up.
At this point you can put the eggs in the fridge to rest and chill.
In three separate bowls put flour, beaten egg and bread crumbs. Take a sausage wrapped egg and dunk into the flour bowl covering well, then into the beaten egg and finally into the bread crumbs.
Heat some sunflower oil in a saucepan. The oil tends to get clogged up so perhaps best not to fill a large pan unless you are making a lot as afterwards the oil is not worth keeping.
Drop a small piece of bread into the oil to check for temperature, when it comes to the surface sizzling, the oil is ready. Drop 2 Scotch eggs into the oil at a time and turn them as they cook to achieve an all over golden brown colour.
Drain on kitchen paper.
Serve. Can be eaten hot, warm or cold. Preferably with a little Dijon Mayonnaise
Maria Dernikos 
Oh Maria these are fabulous. I held on to every word you wrote. I must find quail eggs and make these. I am surprised how simple it is to put these together because they look so complex and are so impressive to serve to guests.
I think its just that, quail eggs are hard to find so instantly it makes this recipe a little different and easy as you say.
I thought you were using a filter when I noticed the blue hint in the egg shells. So that’s what it looks like for real. How interesting! The scotch quail eggs look … exquisite for lack of a better word. Loved reading about the picnics of yore
Filter?!!! No Azita, I have a hard enough time just pointing and shooting. The egg shells are just so beautiful inside that’s why I felt I had to add a picture.
Maria, Lovely memory lane picnic story. We don’t see quail eggs that often in our market. However, in Japan, you find them in every market and are used for many recipes. This Scotch quail eggs in sausage meatballs look so~ delicious!
Fae, that is so interesting. I wonder why the Japanese favour the quail? I shall now go and look. As always something new learnt.
Japanese use all kinds of eggs, but I think the quail eggs being small, look good in their decorative dishes.
Very nice pictures indeed.
Really?!!! that has given me encouragement. I am trying to work hard on how to use this little magic box, but it is putting up quite a fight!
These look amazing! I love scotch eggs- one of my favourite things from my childhood! Definitely going to make some soon, thanks for sharing! 🙂
Thank you Jessica. There is something about a scotch egg!
Haven’t had a Scotch egg in years! Partly as I wouldn’t eat sausage meat. So, a very good and doable idea with the sausages, as I will eat traditionally made these days. As for quail, they happen to be one of my favourites. Yet I’ve never had quails eggs. Ah, when I start craving meat I’ll know what to cook. As I’m sure my local store sells the quails eggs.
Oh, and I used to love horse show jumping as a kid. Is that the right title for the sport, apart from equestrian? It’s so long ago now I don’t remember. 🙂
I know what you mean about sausage meat. I am really lucky in having a butcher who deals with rare breeds etc. I don’t know if you are old enough but I can remember Harvey Smith – who made show jumping popular!
Maria – Please, please cook for me!! I love absolutely everything that you make. 😉 Your beautiful little Scotch eggs are just gorgeous.
I’m planning to be in England later this year – at the very least – come and see me in London. I’m hoping to book an apartment for a couple of weeks. Maybe we can make dinner together.
Absolutely! Any chance the apartment will have a pool?!! just asking! If you haven’t guessed my perfect accommodation would have its own pool. I will make a batch when you come over to take away.
Oh Maria, these look beautiful. Your photos really do the blue of the quail eggs justice and your writing really makes me feel like I was there with you. You are really very talented. These look so delicious.
Amanda you always make the nicest comments! Is that not the most beautiful blue, nature is so amazing.
Oh Maria! I can totally picture me making these beauties. I have never made anything with quail eggs. I keep seeing them in grocery stores but I have never had the courage to buy them. I didn’t even know the inside of the shell was so beautiful. I agree with you: it is a shame to throw them away. 🙂 If I don’t have sausage on hand, you think I can use ground meat?
I have heard that the Scotch egg can be made with anything, I have seen fishy ones! I think as long as the meat is able to bind and hold together, then why not? In fact why not use your favourite meatball recipe and enrobe the egg in that. You can still coat it in the same way and fry it, If you are worried it hasn’t cooked through you can always pop them in the oven for a short while to finish off.
These look delicious. I am planning a version (if I ever get around to it). I also plan to re-do my original scotch egg post. I can do better!
People don’t go on picnics anymore. Well, not like they once did. Now, more seem to bring small grills and the like but there’s something special about bringing a basket filled with goodies, a small cooler, and a blanket. I’ve never tried a scotch egg but yours, Maria, using quail eggs, do seem like tasty treats.
What no picnics! maybe that’s why I don’t see Yogi Bear on my television anymore! He survived on picnics didn’t he? Over here picnics have come back into fashion, I think its having a bit of a retro revival.
Gorgeous! I wish I had one right now to go with my cup of black tea!
Very Nice Post….i like it 🙂
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Your story had me sitting on the blanket with your group…it had to be such fun. I must see if I can find quail eggs as I like the petite size of your Scotch eggs compared to those made with chicken eggs.
I hope you do find quail eggs as this is such an easy recipe you can change the sausage meat to suit.