There’s something about mini food that people go nuts for at parties. These quail scotch eggs are a perfect way to introduce some of those mini morsels to your table. They are extremely easy to make, and can even be made ahead and stored in the fridge as they can be served cold. Using South African Boerwors sausages lifts the fun factor tremendously, as these sausages are so well seasoned, hearty and tasty. It is a treat to put something so small and yet so full of flavour in your mouth.
28 – 36 quails eggs
2 cups breadcrumbs
2 large hens eggs, beaten
400g Boerwors sausage, removed from the skin
1 ½ cups plain flour
3 cups (750ml) sunflower oil for frying
- Place the quail eggs in a pot, and pour over boiling water. Allow to cook for 2 minutes for soft boiled, and 4 minutes for hard boiled, depending on your preference.
- Once boiled, plunge the eggs straight into a bowl of very cold water to stop the cooking process and allow for easy shell peeling. Make sure all the shells come off and discard them.
- Take a meatball sized amount of boerwors sausage meat and flatten it into a disc in your palm. Place a quail egg into the center of that disc and carefully coax the sausage meat around the quail egg until it is covered.
- Roll the ball around in the beaten egg, and then dip it in breadcrumbs. Set aside on a tray. Repeat this for all the eggs.
- Now heat up your oil in a frying pan. Fry the eggs until they are a warm golden brown on the outside and then remove from the oil.
- Serve whole on a bed of salad, or cut into halves for a nice display of colour.
This recipe is from Season 1 Episode 13 of Minjiba Entertains, commissioned by The Africa Channel and showing on RealTime DSTV Channel 155, Emirates in-Flight Entertainment, Amazon Prime, and Demand Africa.