Air fryer Scottish quail eggs, super easy and very quick to make. They can be served as an appetizer or a main course. They are delicious and perfect for a standing dinner. There are other variations to my recipe that include parsley, garlic, or onion in the mixture, but I prefer them like this. The original recipe is not made with quail eggs but with chicken eggs. I use the small eggs, especially when I want to serve them as an aperitif or appetizer.
If you like eggs in general, don’t miss the next recipes:
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 9 quail eggs
- Cooking methods: Air Fry
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 9 hard-boiled quail eggs
- 10.6 oz sausage
- 1 tsp mustard
- 1 tsp nutmeg
- 1 egg
- as needed breadcrumbs
- as needed extra virgin olive oil
Tools
- 1 Air Fryer
- 3 Bowls
Preparation
First, prepare the quail eggs by boiling them to hard-boil: Hard-boiled quail eggs. Peel the sausages and place them in a bowl. Add the mustard, nutmeg, and with a fork, crumble the sausages and mix the ingredients.
Divide the mixture into equal parts to make patties, arranging them on a plate as you go. Once done, flatten the patties and place a hard-boiled quail egg in the center, but only after rolling it in flour. Finally, close the mixture, giving it an oval shape similar to a croquette.
Roll them in beaten egg and then in breadcrumbs to create a crispy coating. Place parchment paper or a silicone mold (as in this case) in the air fryer’s basket and brush it with a little oil.
Once the Scottish eggs are in, brush them with oil and cook at 365°F for 7 minutes. After this time, open the basket, shake it to turn them around, and put them back for another 7 minutes.
Serve our Air Fryer Scottish Quail Eggs immediately as an appetizer or main course.
Tips
We can store the Scottish eggs, either raw or cooked, in the fridge inside an airtight container to prevent contamination from other foods.
The same applies if we want to freeze them, but it is crucial to thaw them in the fridge and never at room temperature to avoid food poisoning, which can be severe.
The same applies if we want to freeze them, but it is crucial to thaw them in the fridge and never at room temperature to avoid food poisoning, which can be severe.
