Since my mom is a confectioner, I had no problem developing the recipe for these. This time it took only two minutes for me to agree to make them. This appealed to my husband’s palette of course, so once again, the scotch egg discussion began. We walked away from the quail eggs that day, only to find that a few days later, a food blogger that I admire had made some Cameroonian scotch eggs. These particular quail eggs were exceptionally cute! While admiring the quail eggs, my husband took another timely opportunity to point out that they would be great for scotch eggs, leading me to turn and give him some serious side eye. Don’t get me wrong, I do not eat eggs, but I do recognize that they can be very cute looking. Recently, we stopped at our local Asian market as we often do, and I spotted some cute looking quail eggs. Now as to how the quail egg scotch eggs came about… My husband and I have had several discussions about scotch eggs, and I have always had excuses to dodge making them. I test the recipe… then tada! Sometimes I skip asking questions though and just experiment, especially if it a non-typical recipe like my Earl Grey Cake with Hibiscus Frosting. They either give me the green light, tell me to chill or point out some extra tips I could use. once we come up with ideas, I typically call my mom, his mom, or any other more experienced great cook and talk to them about how I plan to execute the dish. To come up with recipes for this lovely blog you see here, my husband and I typically spend a great portion of our morning commute to work brain storming over ideas and recipes for the blog. So in this recipe, I will share with egg lovers and haters (like me) how to make perfect cute little quail egg scotch eggs, no egg tasting required! So why did I decide to make quail egg scotch eggs…? Well, it is a combination of things, but everyone (including two of my sisters, my husband) that tried it loved it, so it was a success. Whenever he has an egg craving (which is usually never), he would either make it himself (since I have prohibited almost all my kitchen equipment from touching eggs he usually never tries), or he gets his fix outside. He is extremely lucky to have a wife that loves to cook, so he doesn’t complain at all or miss eggs (his words, not mine). My husband on the other hand eats eggs, and since we have been married, I have only cooked eggs for him once or twice, with this recipe being the third time.
Quintessential egg pleasure in just one bite, perfect white-to-yolk ratio.As most Yummy Medley readers may have already picked up, I do not eat eggs! I have attempted to try them sometime in the past, but it came back up each time, and I have since developed a stronger aversion to them. He boiled them for four minutes, and we ate them still warm and soft inside, peeling them with the tips of our fingers, dabbing them into a little mushroom salt, and popping them into our mouths. Maxence bought a tray of them at our fantabulous and newly redecorated grocery store, where shiny bright aisles compete for your attention and unsuspected treasures of modern marketing await you at every turn. You half expect them to crack open any minute, letting out a very small gawky dinosaur, or some other thumb-sized critter out of a fantasy. The beautiful thing with these teeny tiny eggs, is that they all look different, each of them with a unique half-inch of personality, random patterns of little smudges and freckles, some brown, some black, some blue. Quail eggs : one of nature’s smallest wonders!
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