I have had such a great time trying my hand at raising Quail. They are tiny and timid. Male Quail have a very unique call; it is less obtrusive than a rooster crow and slightly song-like. Lady Quail are sweet and quiet and I must confess that I giggle every time I find one of their Robin sized speckled eggs.
The hardest thing I've found with raising Quail is the males are not gentle to their females when it comes to mating. Which results in the females receiving injuries to their heads and those injuries lead to further "bullying" amongst the group.
The breeds of Quail I chose for my Bevy are a mix between Celadon and Coturnix. They give me a fun mix of feather patterns and a plethora of colored speckled eggs. Mint chocolate chip, olive, blue and an earthy camouflage splotched egg.
I do have to say that if I didn't have these darlings in a small pen I wouldn't be able to find their eggs! Quail lay their eggs in random places and with their size and color, they are hard to spot!
Alright! No matter how much it pains me,
I'll stop rambling about birds and get into this recipe!
Here is my own twist on Scotch Quail Eggs.
Ingredients-
16 Quail eggs
1Chicken Egg
1 Pound Sausage
1/4 Cup Mozzarella
1/2 Cup Italian Bread Crumbs
1/8 Cup Diced Green Pepper
1/8 Cup Diced Mushroom
1/8 Cup Diced Onion
1 Diced Garlic Clove
Salt and Pepper to taste
Instructions- Lets Do This!!!!
Hard or soft boil your Quail eggs to your liking.
I personally like mine a tick in between.
Fill a stock pot halfway with water and bring to a rolling boil.
Gently place your Quail eggs into the boiling water with tongs.
Set your timer for 2.5 minutes (cooked perfectly for my "tick in between")
When you hear that timer ding, remove eggs and submerge them in an ice water bath.
Allow eggs to completely cool before peeling.
This can take about 30 minutes.
Please note that Quail eggs have a thicker albumen than a chicken egg.
This can make peeling the tiny jewels a bit of a buggar.
Time and patience peels the perfect egg.
Now, since you're just sitting and waiting for your precious gems to cool,
you might as well make yourself useful and season your sausage and get to dicing your veggies!
To the sausage add salt, pepper, garlic, 1 chicken egg,
1/4 cup mozzarella and 1/2 cup Italian bread crumbs.
I like to dive in and get my hands dirty with this part!
Squish, squash and mash together.
Don't be afraid to let the goods get between your fingers!
Just pretend you're on a Tropical Island
and the sausage is the sand between your toes.
Add the diced mushrooms, green peppers and onions
to sausage and repeat the squooshing process again.
After your sausage has been properly pummeled and seasoned well
and Quail eggs have been peeled, you're ready to rock...
and roll!
Scoop approximately 2 Tablespoons of sausage mixture and flatten in your hand.
Place one Quail egg in the center of the sausage.
Gently wrap and roll sausage
around the egg.
Place your Scotch Quail Eggs on a cookie sheet
and bake at 475 degrees for 25 minutes.
That's it!
Scotch Quail Eggs make a tasty beautiful addition to any breakfast or brunch.
They are also an excellent protein packed quick, grab and go snack!
I hope ya'll enjoy
Much love and many blessings
-Rynde
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