Herb-Infused Baked Quail Egg Delights
Experience a gourmet twist on the classic Scotch egg with these Herb-Infused Baked Quail Egg Delights. Made with tender quail eggs enveloped in a flavorful, spiced pork mixture, these bite-sized treats offer a perfect balance of savory and herby notes. Crisply baked and beautifully golden, they are versatile enough to be served warm as an appetizer or chilled as a party snack. Each bite bursts with flavor, making them a standout alternative to the traditional version made with hen's eggs. Ideal for gatherings or simply indulging yourself, they pair wonderfully with a variety of dipping sauces—or even enjoyed on their own!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Quail Eggs
12 (Fresh, boiled and peeled)
Vinegar
1 teaspoon (For boiling)
Ground Pork
500 g (Raw)
Dried Sage
2 teaspoons (Dried)
Dried Thyme
2 teaspoons (Dried)
Chili Flakes
1 teaspoon (Dried)
Salt
to taste (To season)
Pepper
to taste (To season)
Plain Flour
2 tablespoons (For coating)
Hen's Egg
1 medium, beaten (For coating)
Crushed Plain Corn Flakes
2 cups or 100 g fresh breadcrumbs (For coating)
Rapeseed Oil
1 tablespoon (Optional, for greasing)
Instructions
1
Preheat your oven to 200°C (400°F, gas mark 6).
2
Bring a kettle or pot of water to a rolling boil.
3
In a small saucepan, carefully place the quail eggs and add the teaspoon of vinegar. Once the water is boiling, pour it over the eggs and let them cook for precisely 2 minutes. Be cautious not to overcook, as they will become rubbery.
4
After 2 minutes, transfer the pan to the sink and immediately run cold water over the eggs for 2 to 3 minutes to stop the cooking process.
5
Gently tap and roll the eggs to crack the shells, then peel them carefully under cold running water to make the process easier. It may require some patience, but you'll find it becomes simpler with practice.
6
In a large mixing bowl, combine the ground pork with the dried sage, dried thyme, chili flakes, salt, and pepper. Mix well until evenly combined.
7
Divide the seasoned pork mixture into 12 equal portions. Take one portion, flatten it in your palm, and place a cooked quail egg in the center.
8
Carefully mold the pork around the egg, fully encasing it, then roll it between your hands to ensure a smooth, even shape. Repeat this process for the remaining quail eggs.
9
Prepare three shallow bowls: one with the plain flour, one with the beaten hen's egg, and one with the crushed cornflakes or fresh breadcrumbs.
10
Coat each pork-wrapped quail egg first in the flour, shaking off any excess, then dip in the beaten egg, and finally roll in the cornflakes or breadcrumbs until fully coated.
11
Place the coated Scotch eggs on a plate or baking tray, ready for cooking.
12
Bake in the preheated oven for 20-25 minutes, or until they are golden brown and the pork is cooked through. Ensure they achieve a lovely crispiness on the outside.
13
These Baked Quail Egg Delights can be enjoyed hot straight from the oven or left to cool and served cold. They pair exceptionally well with mustard, though their delicious flavor stands strong on their own.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Herb-Infused Baked Quail Egg Delights?
These are gourmet bite-sized Scotch eggs made with tender quail eggs encased in a seasoned pork mixture and baked until golden.
How long should I boil the quail eggs?
The quail eggs should be boiled for precisely 2 minutes in water to ensure they are cooked but not rubbery.
Why is vinegar added to the boiling water?
A teaspoon of vinegar is added to the water while boiling the quail eggs to help with the cooking process and make peeling easier.
How do I prevent the quail eggs from overcooking?
Immediately after boiling for 2 minutes, run cold water over the eggs for 2 to 3 minutes to stop the cooking process.
What is the best way to peel quail eggs?
Gently tap and roll the eggs to crack the shells, then peel them under cold running water for easier removal.
What type of meat is used for the outer layer?
This recipe uses 500 grams of ground pork to encase the eggs.
What herbs are used to season the pork?
The pork is seasoned with dried sage and dried thyme.
Is this recipe spicy?
The recipe includes one teaspoon of chili flakes, giving it a subtle savory spice.
How many quail eggs does this recipe require?
This recipe is designed for 12 quail eggs.
What is the recommended oven temperature?
The oven should be preheated to 200°C (400°F or gas mark 6).
How long do the Scotch eggs need to bake?
Bake them for 20 to 25 minutes until the pork is cooked through and the outside is golden brown.
Can I use breadcrumbs instead of cornflakes?
Yes, you can use either 2 cups of crushed plain cornflakes or 100 grams of fresh breadcrumbs for the coating.
What is the coating sequence for the eggs?
First coat the meat-wrapped egg in plain flour, then dip in beaten hen's egg, and finally roll in crushed cornflakes or breadcrumbs.
Are these quail egg delights fried?
No, these are baked in the oven, making them a healthier alternative to traditional deep-fried Scotch eggs.
Can these be served cold?
Yes, they can be enjoyed hot straight from the oven or served chilled as a party snack.
What dipping sauce pairs well with these?
They pair exceptionally well with mustard, though they are flavorful enough to be eaten on their own.
How do I mold the pork around the egg?
Flatten a portion of the pork mixture in your palm, place the egg in the center, and carefully roll it between your hands to seal it.
What is the purpose of the flour in this recipe?
The flour is used as the first layer of coating to help the egg wash and breading adhere to the meat.
Do I need to grease the baking tray?
The recipe mentions one tablespoon of rapeseed oil as optional for greasing the tray to prevent sticking.
How many portions does the meat mixture make?
The 500g of ground pork should be divided into 12 equal portions to cover the 12 eggs.
What is the texture of the finished product?
The result is a savory, herb-infused pork shell with a crispy golden exterior and a tender egg center.
Can I substitute the ground pork?
While pork is traditional, you could use other ground meats, though the flavor and fat content will vary.
Is this recipe suitable for parties?
Yes, their bite-sized nature makes them ideal finger food for gatherings and celebrations.
What makes this a 'gourmet' twist?
The use of smaller quail eggs and a specific herb blend of sage and thyme elevates the classic Scotch egg profile.
Can I use fresh herbs instead of dried?
Yes, though you may need to increase the quantity as dried herbs are more concentrated in flavor.
How do I know the pork is fully cooked?
The pork is fully cooked after 20-25 minutes in a 200°C oven, appearing opaque and reaching a safe internal temperature.
Should the water be boiling before adding the eggs?
The instructions recommend bringing the water to a boil and then pouring it over the eggs in a saucepan.
What should I do if the pork sticks to my hands?
Lightly dampening your hands with water can help you mold the pork more easily without it sticking.
Can I make these gluten-free?
To make them gluten-free, replace the plain flour and breadcrumbs/cornflakes with certified gluten-free alternatives.
How should leftovers be stored?
Leftovers should be stored in an airtight container in the refrigerator.