Scotch Quail Eggs

Original source: Tablespoon

18 quail eggs
1/2 pound ground beef or loose sausage
2 eggs
Bread crumbs
Oil for frying

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.

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.

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.

Roll out the beef or sausage very thin and lightly salt.

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!

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.

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

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

Garnish with chives and serve.