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Panko Scotch Quail Eggs with Curry Garlic Aioli


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Panko Scotch Quail Eggs with Curry Garlic Aioli


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Panko Scotch Quail Eggs with Curry Garlic Aioli

Scotch eggs are hard boiled eggs wrapped in meat and bread crumbs and deep fried. Make them using quail eggs for a bite size appetizer, hors d'oeuvres or snack.


  • Prep Time : 10 min
  • Cook Time : 10 min
  • Ready Time : 20 min


14 eggs


  • 14 quail eggs
  • 1 12 oz. package of Jack’s gourmet sausage
  • 3 oz. ground beef
  • 2 hen eggs
  • 1 cup flour
  • 1 cup panko crumbs
  • Salt and pepper to season
  • Vegetable oil for deep frying

Curry Garlic Aioli

  • 1/2 cup mayonnaise
  • 2 teaspoons curry powder
  • 2 teaspoons garlic powder


Prepare a bowl of ice water and set aside. Bring a pot of water to the boil. Carefully drop the quail’s eggs in and boil for 3 minutes. Remove the eggs from the water with a slotted spoon and place into ice cold water. Once they are cold, peel and set aside. (Note: be very careful when handling the quail’s eggs – they will be soft and fragile).

Grind the sausage and combine with the ground beef. Using a ¼ cup as guide, divide mixture into 14 1 1/3 oz. balls (a little larger than a golf ball) and press it flat in the palm of your hand to form a thin sheet of the ground sausage mixture. Gently wrap each quail’s egg in the mixture, packing the eggs solid and making sure there are no air pockets. Cover the eggs with plastic wraps and set in the refrigerator to firm up.

Whisk the hen’s eggs in a bowl. Place the flour and panko breadcrumbs on 2 different plates. Cover each Scotch egg with the flour, egg and then panko breadcrumbs, then roll again in egg and breadcrumbs, lightly coating each time.( The second coating prevents any cracks when frying ).

Heat the deep fat fryer to 350˚F and fry the scotch eggs for 3 minutes.

When they are done frying, place the Scotch eggs on a bit of kitchen towel and lightly pat to remove any excess grease. Serve immediately. Also served well at room temperature.

 Curry Garlic Aioli 

Place mayonnaise in a small bowl and add the curry and garlic powders and stir continuously to form the sauce, about 30 seconds. Serve with the eggs….you’ll probably want to double the recipe….

About thekosherologist


Alex Idov( AKA 'The Kosherologist' ) is a food blogger who runs the blog 'Kosherology' and a contributing food columnist to multiple websites and print publications across the U.S. He is currently attending Kennesaw State University (near Atlanta, GA) for his Bachelor of Science degree in Culinary Sustainability and Hospitality. Visit his website, 'Kosherology' @ www.thekosherologist.com

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