Alfie's Scotch Quail Eggs

This recipe from Alfie’s makes for a fab dinner party appetiser
Thursday , 11 April 2013
Alfie's Scotch Quail Eggs
Scotch Qail Egg


75g beef mince (you can substitute with pork, chicken or veal)
20g white onion
5g garlic
5g chopped parsley
3 quail eggs
1 egg white
30g bread crumbs
5g salt 3g crushed black pepper
30g tomato, peeled and deseeded 
15ml white wine vinegar
20ml olive oil
15g sugar

1 To make the homemade ketchup: boil the tomato, white wine vinegar, onion, garlic, sugar, salt and pepper, then blend, pass through a strainer and chill in the fridge.
2 Cook the onions and garlic and then mix into the beef mince along with the chopped parsley.
3 Boil the quail eggs until cooked but still soft. Crumb the eggs with flour, egg and bread crumbs and deep fry until evenly golden brown.
4  Serve hot with the homemade tomato ketchup.

For a neat and crispy exterior, “pane” or crumb the eggs twice. Make sure your breadcrumbs are thoroughly dried and as fine as possible by putting them in an oven on a low heat and then passing them through a sieve.

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