Scotch Quail Eggs – Gluten Free

Scotch Eggs - Gluten Free

  • Servings: Serves 4 Makes 6
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  • 6 quail eggs
  • 250 g sausage mince
  • 1 egg, beaten
  • 2 tbs potato starch
  • 2/3 cup gluten free breadcrumbs
  • Salt and freshly ground black pepper


  1. Place the quail eggs in a pan of boiling water and cook for 2 minutes. Plunge eggs into a bowl of iced water and set aside.
  2. Form the sausage meat into 8 flat patties.
  3. Carefully peel the boiled eggs and gently pat dry.
  4. Lightly dust each egg with a little of the potato starch and then enclose it inside a patty, shaping with your hands to ensure the egg is completely covered. Chill for 15 minutes.
  5. Lay a sheet of greaseproof paper on your benchtop, on one half spread the remaining potato starch, and the other spread the breadcrumbs. Season the beaten egg with a little salt and pepper.
  6. Roll the sausage-encased eggs in the potato starch, then in the egg, and finally in the breadcrumbs to coat well. (I like to add another coat of egg and breadcrumb to ensure a nice crust)
  7. Chill again for 15 minutes.
  8. Half-fill a deep-fryer or a large pan with oil and heat to 190°C (a cube of bread will turn golden in 30 seconds when the oil’s hot enough).
  9. Fry the eggs, in batches, until golden.
  10. Serve warm or cold.


  • You can use normal plain flour and bread crumbs if you do not have to follow a gluten free diet.
  • I prefer Scotch Eggs to be the size of a normal hen’s egg, so use either quail eggs or small pullets eggs.
  • While I used my own sausage mince, you could use some of your favourite sausages and just remove the casings – pure pork or pork, sage and onion would be delicious, but there is no reason why you couldn’t use beef or chicken either.
  • The patties need to be quite flat, it is easier to wrap it around the egg.
  • These are also great finger food for a party.


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