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Ingredients

Adjust Servings:
8 quail eggs
300 g minced pork or 50/50 minced pork/beef
1 egg white
2 chicken eggs
2 tbsp milk
100 g breadcrumbs
300 ml vegetable oil for roasting
1 pinch Cayenne pepper
Salt
Pepper
1 tbsp finely chopped parsley leaves
1 tbsp finely chopped green onion
Flour
Mini Scotch Eggs

Mini Scotch Eggs

  • 40
  • Serves 4
  • Medium

Ingredients

  • 8 quail eggs

  • 300 g minced pork or 50/50 minced pork/beef

  • 1 egg white

  • 2 chicken eggs

  • 2 tbsp milk

  • 100 g breadcrumbs

  • 300 ml vegetable oil for roasting

  • 1 pinch Cayenne pepper

  • Salt

  • Pepper

  • 1 tbsp finely chopped parsley leaves

  • 1 tbsp finely chopped green onion

  • Flour

Directions

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Scotch eggs are a traditional British dish. According to the authentic recipe, Scotch eggs are made of hard-boiled chicken eggs wrapped in mincemeat and coated in breadcrumbs.

I prefer cooking them with quail eggs as they are so little and nice and easy and pleasant to eat.

These mini Scotch eggs are perfect appetizer. They can be eaten cold, so you can cook them beforehand and bring, let’s say, to a picnic.

Just in time for May holidays!

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Steps

1
Done

Hard-boil the quail eggs (approx. 3 min after boiling), peel and pat dry with kitchen paper.

2
Done

In a bowl, mix together the mincemeat, the egg white, parsley and green onion. Add salt, ground black and Cayenne pepper.

3
Done

Take approx. 1/8 of the mincemeat and form a pattie; place an egg into the middle, gently shape the meat evenly around the egg, moulding it with your hands. The mincemeat layer should be no more than 4 mm thick. Proceed with the rest of the eggs.

4
Done

In a separate bowl, mix together the eggs and milk with a whisk. Then add salt and pepper.

5
Done

Carefully roll the meat-wrapped egg in the flour, then dip into the egg mixture, followed by the breadcrumbs for a really good coating.

6
Done

In a deep pan or saucepan, heat some oil.

7
Done

Carefully lower the eggs into the hot oil and cook for about 1,5-2 min.

8
Done

Remove with a slotted spoon and drain on kitchen paper to get rid of any excess oil.

How to serve:

Serve warm or cold as an appetizer. Serve with mayonnaise, if desired.

How to keep:

Can be kept refrigerated for 1 day.

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Kulajda – Traditional Czech Mushroom Soup
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Butterflied Roasted Chicken
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Kulajda – Traditional Czech Mushroom Soup
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Butterflied Roasted Chicken

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