Hot Dishes
Scotch Egg
timer
10 MIN
signal_cellular_alt
Easy
person
4 servings
About This Recipe
These crispy, golden Scotch eggs are a delicious twist on the classic recipe, featuring juicy minced meat wrapped around tender quail eggs for a perfect bite-sized treat. The minced meat is seasoned with aromatic cinnamon, pepper, soy sauce, and a hint of cooking wine, then mixed to perfection for a tender, flavorful coating. Each meatball is double-fried to achieve an irresistible crunch—first at medium heat to set the shape, then at high heat for a golden finish. The result? A crispy breadcrumb exterior giving way to savory meat and a soft, creamy quail egg center. Serve with tangy tomato sauce for dipping, and enjoy a delightful contrast of textures and flavors in every bite. Perfect as an appetizer or snack, these homemade Scotch eggs are sure to impress!
Instructions
Detailed preparation guide
servings
4
Total Time
10m
shopping_basket Ingredients
Main Ingredients
- minced meat 200g
- quail eggs 4 pieces
The aromatics
- chicken eggs 2 pieces
- breadcrumbs 1 cup
- olive oil 500ml
The sauce & seasonings
- tomato sauce 1/4 cup
menu_book Directions
1
Step 1
Partially display the raw materials.
2
Step 2
Mix minced meat with olive oil, cinnamon powder, pepper powder, cooking wine, soy sauce, salt, and cornstarch. Stir clockwise to combine. If it feels dry, add a small amount of water. Boil quail eggs and peel them, beat the chicken eggs, and prepare breadcrumbs.
3
Step 3
Take some seasoned minced meat, shape into a ball, flatten it, and then wrap a quail egg inside. Shape into a ball again and repeat for each one.
4
Step 4
Coat the meatballs with a thin layer of egg liquid, then roll them in breadcrumbs to coat.
5
Step 5
Heat oil in a pot. The oil should be deep enough to cover the meatballs. When the oil reaches 60% heat, add the meatballs and fry over medium heat until they are shaped, then fry for a while and remove them.
6
Step 6
Use a strainer to remove the scattered breadcrumbs from the oil.
7
Step 7
Heat the oil to 80% heat, then add all the meatballs and fry over medium to low heat. Stir the meatballs constantly with a slotted spoon or pour some oil over them. When they are almost done, turn off the heat and let them ‘rest’ in the oil for a while.
8
Step 8
Remove the meatballs from the oil. Now we can call them Scotch eggs. Use paper towels to absorb excess oil and cut one open to check: perfect!
9
Step 9
Serve with a small dish of tomato sauce for dipping, and the taste will be great!
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