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Scotch Quail Eggs

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Video from Magnolia Pub & Brewery in San Francisco shows preparation of Scotch Quail Eggs uses Gypsy Peppers as a featured ingredient

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  • ServesN/A

Ingredients

    • 2 oz fresh sausage
    • 1 chicken egg (for egg wash)
    • flour for dredging
    • panko breadcrumbs for dredging
    • 2 oz Gyspy peppers, roasted and sliced
    • salt
    • 1 tsp red wine vinegar
    • olive oil
    • mixed greens for garnish

Instructions

Prepare the Quail Eggs

  1. Hard boil quail eggs for 1 minute & 45 seconds
  2. Cool eggs in ice water, then peel
  3. Wrap about 1 oz chicken sausage around the egg to form a ball
  4. Dip in whisked egg, coat with flour, dip once again in whisked egg, and finally coat with panko breadcrumbs
  5. Deep fry for 4-5 minutes at 350º
  6. Sprinkle with salt to taste

Peperonata

  1. Roast Gyspy peppers, cool and peel
  2. Toss with red wine vinegar and olive oil

Assemble

  1. Nestle 2 eggs per serving on a mound of peperonata
  2. Garnish with mixed greens dressed with olive oil

 

Additional Notes

quail eggs - 2 per serving
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