On vacation, my wife and I stopped at a local farm’s grass-fed beef retail stand, and we picked up a bunch of really cool things. Among them was some incredible Maple Syrup, some Strip Steak, Duck Eggs, and the feature of this hors d’oeuvre…Quail Eggs!
We knew that quail eggs would be quite the novelty on the trip, so we decided to feature those. Then, we thought about how much my wife’s grandfather likes English culture and foods, and we thought we’d give them the (baked) Scotch Egg treatment. Of course, we then started to count the days left on our fingers and compare them to the meals we had planned, and we realized that these would have to be a breakfast item…so we bought some maple pork breakfast sausage and continued on our merry way.
Unlike other Scotch Eggs we’ve made, which relied on bigger eggs, these babies were a bugger to peel on a “per square cm” basis. Luckily, there were plenty of people around who offered a helping hand…so my sous chef, my wife’s grandma, and I did this tedious work. Once the eggs were peeled, it was a pretty quick process of encasing them in the sausage and baking!
Time: 45 Minutes
- Quail Eggs
- Maple Breakfast Sausage
- Bring a pot of water (with a splash of white vinegar if you have it) to a boil, and then use a slotted spoon to carefully add in your eggs.
- Turn the heat to low, and allow the eggs to simmer for 7-9 minutes. Then, use your slotted spoon to fish them out, and let them cool.
- Preheat your oven to 350 degrees F, and line a baking sheet with foil. Give a light oil spray.
- Peel your eggs. We highly suggest conning people around you into helping!
- Use a paring knife (or other sharp, short knife) to slice through the casing of each sausage.
- Working one at a time, uncase a sausage link, flatten it, and wrap it around one of your quail eggs. Then, place it on your baking sheet, and continue until all of your eggs are sausaged (I’m making that a word).
- Bake for about 8 minutes. Then, rotate your morsels so the part facing the baking sheet now faces up, and bake for another 8 or so minutes.
- Remove from the oven, slice, devour, and enjoy!