Scotch quail eggs. How to cook Scotch eggs - chicken and quail? A selection of the best recipes with photos. An old recipe for scotch eggs

You can serve these eggs as a hot appetizer at a traditional feast or as a cold mini-appetizer on skewers at a buffet table. They will look best if you serve them cut in half.

We ate them both hot and cold - in both cases the eggs turned out to be approximately equally tasty.

Ingredients for 12 pieces:

12 quail eggs

300 g chicken fillet

3 sprigs parsley

1 clove of garlic

1 tsp Dijon mustard

salt and ground black pepper

2 tbsp. flour

1 chicken egg

150 g breadcrumbs

500 ml vegetable oil for deep frying

Cut the chicken fillet into small pieces and place in a blender bowl. Add parsley leaves, garlic, mustard, salt and pepper. Grind.

Place the eggs in a small saucepan and fill with cold water. Place on the fire and cook until tender, about 3-4 minutes from the moment it boils.

We clean the eggs from the shell.

Lightly beat the chicken egg with a fork. Salt and pepper. Pour flour and breadcrumbs into separate plates.

Divide the minced chicken into 12 parts. Take 1 piece of minced meat in your hand and flatten it into a flat cake. Place a quail egg in the center

cover it with the free ends of the cake, then roll it into a ball. Repeat with the rest of the minced meat and eggs.

Bread each ball in flour, dip in egg and roll in breadcrumbs. Shake off excess breading.

Heat the oil in a deep frying pan or saucepan over medium heat. Add the balls and fry until cooked on all sides, about 7-8 minutes. Transfer to paper towels to absorb excess fat.

Serve warm or completely chilled.

Properly cooked Scotch eggs are a tender and quite exquisite dish, which, for all its culinary advantages, is also simple and easy to prepare. Hard-boiled or bagged eggs are coated with good minced meat, dipped alternately in egg wash and breadcrumbs, and then fried in vegetable oil until the crust turns golden brown. In theory, this same crust should turn out thin and crispy, and the layer of meat underneath should be juicy and soft, which will give the dish even more piquantness.

By the way, most chefs use mainly chicken eggs to prepare this dish. Yulia and I decided to replace them with quail ones, since the latter allow us to make smaller balls (if you cook whole eggs) and, accordingly, make them much more delicate in taste than chicken ones.

There are different stories about the origin of this dish. Some culinary historians believe that Scotch eggs were invented in the first half of the eighteenth century by the chefs of the then fashionable fashionable grocery store in London, Fortnum and Mason, and were originally intended to replenish the food supplies of wealthy travelers heading from the capital of Foggy Albion to the west along Piccadilly. as well as for sumptuous breakfasts on London's many lawns for the capital's nobility. Later, Fortnum and Mason began to position this dish as a luxurious snack, available only to the upper echelons of English society.

Other experts are confident that this dish (as, by the way, its name) appeared thanks to the company William J. Scott and Sons, which was based in the small British town of Whitby in Yorkshire. In their original form, Scotch eggs were rolled not in meat, as they are now, but in minced fish and the same bread crumbs. Minced meat appeared a little later (most likely for ease of packaging), when this snack gained popularity and began to be sold in large grocery stores.

According to another version, it is commonly believed that the recipe for this dish appeared in England in the mid-nineteenth century after the colonization of India, where “kufta” had long been widespread - a similar dish from local cuisine, consisting of eggs enclosed in minced chicken and fried in vegetable oil .

There is also evidence that Scotch eggs originated in the UK through North African cuisine and came here via France. In particular, in Algeria, back in the Victorian era, a delicacy was prepared from lamb and eggs, very similar to its English counterpart.

Be that as it may, the name of this famous dish has nothing to do with the land of oatmeal and kilts, and debate about its origin continues to this day.

In the course of writing this recipe, I allowed myself some improvisation, which did not radically change the entire concept of this dish, but, to my taste, made it even more juicy, tender and refined.

(for four servings)

Ingredients for meat balls:

• 400 grams of minced meat – equal parts veal and pork
• 1 small white onion (peeled and finely chopped)
• 4 quail eggs (lightly beaten)
• 1 heaped tablespoon plain flour
• 1 cup breadcrumbs
• 2 chicken eggs (beat lightly)
• Refined vegetable oil (for deep frying)
• Sea salt, coarse black pepper
• 1 cup lemon chutney (for serving)

Filling ingredients:

• 8 quail eggs (boil hard and finely chop with a knife)
• 1 medium bunch of spinach (remove any rough stems, blanch briefly for no more than 30 seconds, squeeze well and chop coarsely with a knife)
• 1 medium bunch of parsley (leaves chopped)
• 2 tablespoons finely grated Parmesan
• 3 tablespoons softened butter
• A third of a teaspoon of sea salt
• A couple of pinches of ground black pepper

Preparation:

1. In a medium-sized bowl, vigorously (like dough) mix all the ingredients for the meat balls, except breadcrumbs and chicken eggs. Set aside.
2. In another bowl, thoroughly mix all the ingredients for the filling.
3. Then we divide the minced meat for the balls into 8 equal parts and place them on the work surface in the form of small flat pancakes 0.5 cm thick and about 8 cm in diameter. Place half a tablespoon of filling in the center of each pancake. We form balls and roll them first in the egg and then in breadcrumbs. Repeat the procedure twice to make the crust crispy.
4. In a medium cauldron, heat approximately half a liter of vegetable oil, and when small bubbles begin to rise from the bottom, fry our meat balls with egg filling in it over medium-low heat (four pieces at a time) for about 3-4 minutes, until well cooked. will be browned. Place the finished scotch eggs on a wire rack or paper towels.
5. Serve scotch eggs warm with

A lot of delicious and unusual dishes have reached modern tables. One of them is an old dish from Great Britain – “Scotch eggs”. It can be presented as a hearty snack in any form (whole, cut into slices or rings), garnished with a small amount of herbs and sauce.

Step by step recipe

A rather interesting fact is that the dish, whose name indicates one country - Scotland, was actually first created in the 18th century in one of the English shops.

Scotch eggs are a very satisfying snack that is not only very nutritious, but also high in calories. The dish can be prepared for a holiday or celebration, and it is convenient to take with you to a picnic arranged in the fresh air.

For the step-by-step process of preparing a dish, you will need to perform a number of actions:

1. Boil six hard-boiled eggs, but do not overcook, so that the yolk does not turn blue inside, and beat one into the minced meat, which must be kneaded well;
2. Add salt, basil, grated nuts to the meat mass and mix again;
3. Peel the eggs, divide the minced meat into parts according to the number of boiled pieces;
4. Roll the meat balls, make flat cakes out of them, and put an egg in each. Secure the minced meat around, wrapping and wrapping the egg, without leaving large seams;
5. Heat the oil thoroughly in a saucepan or frying pan. Roll each ball in breadcrumbs and place in hot oil;
6. Turning frequently, fry round meat balls until nice and evenly browned;
7. Place the finished dish on paper to absorb excess fat.

When serving, cut each ball into several pieces with a sharp knife; the combination of fresh vegetables with this dish is simply wonderful.

Scotch quail eggs on skewers

An English hearty and nutritious dish cannot be prepared every day due to the rather high cost of ingredients, but Scotch eggs are still a great addition to a festive table.

The dish is based on the use of quail eggs and minced meat, which makes it very healthy, containing many microelements and vitamins. To prepare a cold appetizer on skewers you will need:

• chicken breast fillet – 300 g;
• chicken egg – 1 pc.;
• flour – 60 g;
• quail eggs – 10 pcs.;
• spices, salt – 5 g each;
• breadcrumbs – 100 g;
• deodorized oil – 1.5 tbsp.

The process of creating a dish takes thirty minutes, taking into account the preparation of products. One hundred grams of aromatic snack contains 292 kcal.

The fillet meat should be ground into minced meat using a blender or meat grinder. Add spices to it, a little salt and mix. Place quail eggs in water and cook for four minutes after boiling. Clean afterwards.

Beat one chicken egg into a deep bowl, add salt and beat. Pour flour and crackers into separate containers. To form the dish, the minced meat is divided into ten equal parts, turned into a ball, crushed into a flat cake, where a boiled quail egg is placed in the center. Then you should roll the chicken ball, securing the meat layer well on the surface of the egg.

Pour oil into a saucepan and heat well. Dip the prepared round appetizer alternately in flour, beaten egg, breadcrumbs and place in butter. It will take eight minutes to fry, turning constantly to ensure even frying on all sides.

Afterwards, place the dish on paper to drain off unnecessary fat. When the appetizer has cooled, cut the balls into a couple of pieces, place them on lettuce leaves and pierce them with a skewer - it will be very convenient to try a tasty and healthy appetizer.

Take a note.

Read how to prepare an easy, dietary rabbit soup. , which will definitely come in handy.

A simple jellied pie with canned fish is an interesting and authentic recipe from our grandmothers.

How to cook minced eggs in the oven

It's no secret that baked dishes are healthier and tastier. This ancient English dish can not only be prepared using the oven, but also thereby slightly reduce the rather high calorie content and retain more nutrients.

To create a wonderful snack, which includes these magnificent minced balls, you will need:

• minced beef (pork or mixed) – 400 g;
• quail eggs – 10 pcs.;
• chicken egg – 2 pcs.;
• salt – 10 g;
• spices (a mixture of peppers, thyme, rosemary, turmeric of choice) - 1/3 tsp each;
• flour – 100 g;
• breadcrumbs – 50 g;
• butter – 30 g;
• olive oil – 20 g;
• onion – 50 g (1/2 onion);

Cooking time in the oven takes a little longer and is fifty minutes. The nutritional value of one hundred grams of a hearty snack is 254 kcal.

The main product - quail eggs - boil, peel and cool. Pour spices, finely chopped onion, spices of your choice into the minced meat and beat in one chicken egg - mix everything thoroughly, and beat another one in a separate container. Place flour and crackers separately on two plates.

Divide the prepared minced meat by the number of boiled quail eggs. From each individual piece of meat mass, form a flat cake, in the center of which place an egg. Give it a round shape, securing the minced meat around it.

Grease the molds in which the nutritious snack will be baked with butter. Roll the balls one by one in flour, egg, breadcrumbs and place in the mold, sprinkling a “drop” of olive oil on top.

Bake at 180° for thirty minutes.

Rice or buckwheat groats can be a wonderful side dish for the dish; the appetizer goes well with herbs and fresh vegetables.

The classic and traditional recipe specifies the use of exclusively quail eggs and beef meat, but you can make a slight deviation from the standard and take a mixed type of minced meat (chicken, pork, beef) and simple chicken eggs.

1. It is better to choose minced meat with chicken meat product - the dish will be more tender and soft;
2. After the eggs have been boiled, it is better to place them directly from boiling water into cold water - they will be easier and easier to clean;
3. Add flour to the minced meat to make the meat layer around the egg stick together easier;
4. Instead of breadcrumbs, use chopped nuts to increase the flavor of the dish.

Greens, onions, herbs and spices should be added to the meat base so that the appetizer has greater juiciness and aromatic flavor. When serving the balls cut, you should use skewers or simple toothpicks (it will be convenient to use), and the dish should be placed on top of lettuce leaves with cherry tomatoes, cucumbers and sweet peppers.

1. Wash the chicken fillet in cold running water, then dry it with paper napkins or a towel. Cut into small pieces and place them in a blender bowl. We wash the parsley leaves, dry it and add it to the blender, also add pepper, mustard, salt and garlic. We chop everything.

2. Place quail eggs in a small saucepan and fill them with cold water. Place the pan on the fire and cook the eggs until tender, this takes about three to four minutes after the water boils. Carefully remove the finished eggs and peel them.

3. Break a chicken egg into a bowl, beat it lightly with a fork, then pepper and salt. Pour breadcrumbs and flour into separate plates. Now we divide the minced chicken into twelve parts. We take one piece of minced meat in our hand and flatten it into a flat cake. Place the quail egg in the center of the flatbread.

4. Then roll the cake into a ball. We do the same with the remaining eggs and minced meat. Bread each ball in flour, then dip in egg, then in breadcrumbs. Shake off excess breading. Heat a saucepan with oil (or a deep frying pan), medium heat. Place the balls here and fry for about seven to eight minutes until done.

A holiday always has two sides to the coin: it is boundless fun and a lot of worries. I want to set the table in a special way and treat everyone with delicious dishes. Have you ever tried Scotch eggs? Recipes with photos will help you prepare this delicious dish that has come to us through space and centuries.

Not a snack, but a culinary masterpiece!

Scotch minced eggs are an original and incredibly tasty snack. Experienced chefs advise making minced meat yourself. You can use mixed minced pork and beef or prepare a low-calorie chicken fillet dish. A step-by-step recipe will help even inexperienced housewives master this culinary task with an asterisk.

Compound:

• 0.8 kg chicken fillet;
• 1 onion;
• 9 pcs. boiled chicken eggs;
• 100 g breadcrumbs;
• 0.3 l of refined sunflower oil;
• salt and pepper mixture to taste;
• 1 raw egg;
• 100 g of sifted wheat flour.

Preparation:

On a note! Scotch eggs were first prepared in Great Britain. The highlight of this dish was the leaking yolk, so after boiling, cook the eggs for 4 minutes.

On a note! To make the minced meat stick better and not stick to your palms, wet your hands in water or vegetable oil.

Miniature snack on your table

To prepare such a snack according to a traditional British recipe, you can use not only chicken eggs. Scotch quail eggs are very tasty and appetizing. Many housewives boil them hard-boiled. This appetizer can be served with vegetables and mashed potatoes. Do you want to set the table beautifully? Cut the fried cutlets into equal size circles.

Compound:

• 0.3 kg mixed minced meat;
• 2-3 pcs. garlic cloves;
• 10 pieces. quail eggs;
• oregano, salt, pepper mixture - to taste;
• 1 onion;
• breadcrumbs;
• refined sunflower oil for frying.

Preparation:

Old recipe for scotch eggs

Do you want to preserve the maximum nutrients of the dish and at the same time reduce its calorie content? Cook Scotch eggs in the oven. The taste of the dish will be different from fried in a frying pan. At the same time, you will significantly reduce calorie content, since the cutlets do not need to be simmered in a huge amount of refined vegetable oil.

Compound:

• 0.4 kg mixed minced meat;
• fine-grained table salt - to taste;
• universal spices for meat to taste;
• 10 pieces. quail eggs;
• 2 pcs. chicken eggs;
• 50 g butter;
• 70 g breadcrumbs;
• 100 g sifted wheat flour;
• half an onion;
• 20 ml refined olive oil.

Preparation:

1. As already described in previous recipes, boil the quail eggs, cool them and peel them.
2. We twist the minced meat or use ready-made.
3. Add chopped onions and spices to taste.
4. Break the chicken eggs into a separate bowl and beat them with a whisk.
5. Fill separate plates with breadcrumbs and sifted flour.
6. Then we do everything according to tradition. Wrap boiled quail eggs in minced meat and form cutlets.
7. Grease a heat-resistant form with soft butter.
8. Now we make triple breading.
9. Roll each meat ball first in flour, then in egg mixture and breadcrumbs.
10. Place the meat balls in a heatproof dish and drizzle refined olive oil on top.
11. Place the Scotch eggs in the oven for half an hour. Bake at a temperature of 180°.

It is not possible to cook Scotch eggs every day due to the high cost of the ingredients. But such a dish will decorate the holiday table. When preparing it, keep the following tips in mind:

• so that the minced meat does not disintegrate during heat treatment, you need to add sifted wheat flour to it;
• A dish made from minced chicken is much more tender and softer;
• To make it easier to peel a boiled egg, immediately after boiling, drain the hot water and rinse it with cold running water;
• do not forget about spices and spices, because their variety will bring new flavor notes;
• instead of breadcrumbs or flour, you can use chopped walnut kernels for breading.