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Scotch Quail Eggs with Dijon Mustard Mayo

Scotch Quail Eggs with Dijon Mustard Mayo


A mini Scotch egg – one perfect mouthful!

  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 5 mins
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Dijon Mustard Mayonnaise
100 ml ready made mayonnaise
50 ml Dijon mustard

 Scotch Eggs
12 quail eggs, boiled
¼ C (60 ml) all-purpose flour
crushed black pepper
2 chicken eggs
¼ C (60 ml) panko crumbs
250 g pork sausage, raw meat removed from casings
1 tsp (5 ml) parsley, chopped

oil for frying

Dijon Mustard Mayonnaise
Mix the mayo and mustard together and set aside.

Scotch Eggs
Place a small saucepan of water over med-high heat and bring water up to a rapid boil. Place the quail eggs into the boiling water and boil for 2 ½ minutes. Remove and place directly into a prepared ice bath to stop the cooking process. Once cooled, remove the shells gently and set aside.

Season the flour with salt and pepper and place into a bowl. In a second bowl, combine the sausage meat with the chopped parsley and divide into 12 equal size balls. Place a sausage ball in the palm of your hand and flatten until well extend. Place a quail egg into the centre and close the sausage meat around the egg, sealing all edges. Set aside and repeat with the rest.

Whisk the 2 chicken eggs in a bowl and season. Create an assembly line of the sausage-wrapped eggs, seasoned flour, whisked eggs and panko crumbs. Roll the covered quail egg in flour and dust off the excess, dip into the whisked egg and then finish by rolling in panko crumbs. Repeat until all are crumbed.

Heat oil in a deep-fryer or deep-sided saucepan to 180 °C. Deep-fry the scotch eggs until golden brown, this should not take longer than 1-2 minutes.

To serve
Can be served warm or cold with a mustard mayo on the side.