The Foodist: Scotched Quail Eggs

The Foodist: Scotched Quail Eggs

This was a surprise and a delight, The Foodist: Scotched Quail Eggs! In 2023 we started keeping quail to supplement the ecosystems of the chickens and the ducks at Mezzacello. The quail eat similar foods, but their manure is a different consistency and contains more unique minerals.

In addition to the fabulous and interesting biome enhancements, we also get really cool little quail eggs! It's been fun making omelettes, quiches, and deserts with these funny little eggs. Rick decided to scoth them and this was great!

INGREDIENTS

• 18 quail eggs

• 1/2 pound ground beef or loose sausage

  • Optional

  • 1 tablespoon prepared English mustard

  • 1 teaspoon kosher salt

  • 1/2 teaspoon black pepper

  • 1/2 packed teaspoon freshly grated nutmeg

  • 2 chicken eggs

  • Flour

  • Bread crumbs

  • Chives

  • Oil for frying

DIRECTIONS

1. Bring a pot of water to a hard boil. In 3 batches, boil the quail eggs for exactly 1 minute and 50 seconds. Immediately rinse with cold water to stop the cooking process.

2. Gently peel the eggs, removing the shell and the thin inner shell lining.

   • This is a little tricky if you have never worked with quail eggs before, and I lost 2 or 3 eggs before getting the hang of it.

   • Break the shell all around the egg first, then start at the top, making sure to grab hold of the inner lining as well as the shell.

   • Then work in a spiral around the egg, pulling off the entire shell in one continuous strip.

3. Beat the 2 chicken eggs to form an egg wash, and prepare your breading station with a plate of flour, a plate of egg wash, and a plate of breadcrumbs.

4. Roll out the beef or sausage very thin and lightly salt. If seasoning add 1 tablespoon prepared English mustard, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 packed teaspoon freshly grated nutmeg in a medium bowl. Fold and mix until combined.

5. Lightly flour the egg. Wrap in a thin layer of meat and press into your hand in an effort to seal the meat all around the egg. Don't press too hard or you will break the yolk!

6. When the meat is sealed around the egg, lightly flour it and roll it around in your hands again, using the flour coating to help seal everything shut.

7. Lightly dust with flour again, then coat in egg, and finally the breadcrumbs.

8. Deep fry at 350°F for about 2 minutes until the breadcrumbs are nicely browned.

9. Garnish with chives and serve.

SAUCE

• A simple sauce consists of 1/2 cup mayonnaise, 3 tablespoons stone-ground mustard, juice of 1 lemon. I like using horseradish. Add to horseradish to taste.

NOTE:

• Keep the egg shells! Broil them in an oven and crush them. Return them to the quail or chickens as a ready source of calcium! Or use them in your plants to make strong stems or in your compost!