Recipe Tip: Scotch Quail Eggs - Falstaff
Top Recipe for 2 Persons by Severin Corti. All ingredients and tips for getting it right. Traditionally, the eggs are wrapped in spicy sausage meat, breaded and combined with piccalilli. But there are many other variations of this Scottish speciality.
- 12quail eggs
- sausages (e.g. salsiccia)
- 1sour apple, or Granny Smith
- 2 sprig(s)thyme
- 100 gflour
- 1large free range chicken egg
- 100 gbreadcrumbs
- vegetable oil for frying
- watercress or arugula for garnishing
Step 1Boil eggs for two minutes, rinse and peel carefully. This is best done by peeling the shells and then placing the eggs in cold water for a few minutes.
Step 2Squeeze out the sausage meat and mash in a bowl. Grate the apple and mix it with the meat together with the thyme leaves.
Step 3For the breading, beat the chicken egg in a soup plate, prepare flour and breadcrumbs in two other plates.
Step 4Roll the sausage mixture into 12 balls.
Step 5To coat each egg, flatten a meatball on the palm of one hand, place an egg in the middle and carefully coat with the mixture.
Step 6Roll each scotch egg first in flour, then onto the beaten egg and breadcrumbs.
Step 7Heat up to 13cm of oil to 180 °C and fry the scotch eggs for two to three minutes until golden brown.
Step 8Drain by placing the eggs on a paper towel and serve on a bed of watercress or arugula.