Chorizo Scotch Quail’s Eggs Recipe

Preheat the oven to 180°C (350°F).

Fill a medium-sized saucepan with water and bring to a boil. Gently add the quail eggs and boil for 3 minutes. Remove from heat and transfer the eggs to a bowl of ice water to cool.

Once cooled, carefully peel the quail eggs and set aside.

In a food processor, blend the chorizo sausage until smooth.

Take about a tablespoon of the chorizo mixture and flatten it into a thin disk in the palm of your hand. Place a quail egg in the center and wrap the chorizo around it, ensuring it is completely covered. Repeat with the remaining eggs.

In separate bowls, place the flour, beaten eggs, and breadcrumbs. Season the breadcrumbs with salt and pepper.

Roll each chorizo-coated quail egg in the flour, then dip into the beaten eggs, and finally coat with the breadcrumbs.

Heat vegetable oil in a deep frying pan over medium heat. Fry the Chorizo Scotch Quail’s Eggs for about 3-4 minutes, or until golden brown. Remove from heat and drain on paper towels.

Transfer the fried eggs onto a baking sheet and bake in the preheated oven for another 5 minutes to ensure the eggs are cooked through.

Serve the Chorizo Scotch Quail’s Eggs hot, garnished with a sprinkle of chopped parsley or a side of your favorite dipping sauce.