What's Cookin'? Scotch Quail Eggs

You may remember that I bought some quail eggs from Mill River Farm (located in Mount Airy, NC) at the Farmers Market at the Dixie Classic Fairgrounds. Read the earlier post HERE. According to GeniusCook, the nutritional value of quail eggs is 3-4 times higher than that of chicken eggs, quail eggs have no "bad" cholesterol, but are very high in good cholesterol. They also remove kidney & bladder stones! Help prevent and lessen cancer growth, help with diabetes, remove heavy levels of lead from the bloodstream, the list goes on and on!

What did I do with them besides ogle at their beauty and ask them to strike an oval pose for photos? I boiled them up, carefully peeled away their speckled delicate shells, and then wrapped them in PIG! Actually, I wrapped them in lean pastured pork sausage also from Mill River Farm, so you could say I kept the meal in the 'hood. When Mill River says the sausage is "hot", they don't mean maybe! So keep that in mind when you choose your degree of heat.

Mill River Farm website offers many recipes. This is their recipe for Scotch Quail Eggs, although I made mine gluten free by using GF breadcrumbs. In the past, I've also had success substituting crushed Rice Chex cereal or Corn Chex Cereal. This gives my mortar and pestle a workout.

Note: These go wonderfully with my Vegan Cheese Grits (click for recipe). Scotch Quail Eggs Ingredients: 1 dozen quail eggs 1 pound bulk pork sausage 1/2 cup dry breadcrumbs Preparation: Bring a pan of water to a boil. Add quail eggs using slotted spoon. Boil the quail eggs for 4 minutes. Drain immediately and cover with cold water. Once cool, peel shells.  Divide sausage into 12 pieces. Shape each piece into a patty. Place one egg atop each patty, shaping the sausage mixture around egg till completely covered. To get an even covering roll the egg in the palm of your hand. Roll each sausage-covered egg in breadcrumbs. Chill uncovered in refrigerator for 20 min. (This helps to stiffen coating.) Fry in small amount of oil for 10 min, about 4 at a time. Finish in 325F oven for 10 min. OR bake at 350 degree F for 15-20 minutes until golden brown (no frying) Serve hot or cold.

Links: Mill River Farm Genius Cook Vegan Cheese Grits