Breakfast › Scotch Quail Eggs

Scotch Quail Eggs

Beautiful little quail eggs get dressed up with sausage and panko breadcrumbs, then deep fried to golden perfection. Served on a bed of roasted peppers, these are not your run-of-the mill eggs. Ronnie New from Magnolia Gastropub & Brewery in San Francisco demonstrates his technique for taking a cute quail egg and turning it into an amazing meal or appetizer. All the flavors of egg, sausage, breadcrumbs and, of course the powerful effects of the deep fryer come together to create something mom never made for breakfast.

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About Ronnie New

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Tags:

  • chef
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  • new
  • san francisco
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  • ronnie
  • scotch quail eggs
  • ronnie new
  • california restaurants
  • magnolia gastropub & brewery
  • about ronnie new
  • mognolia gastropub
  • magnolia gastropub and brewery
  • california culinary academy
  • sous chef

About Scotch Quail Eggs

Beautiful little quail eggs get dressed up with sausage and panko breadcrumbs, then deep fried to golden perfection. Served on a bed of roasted peppers, these are not your run-of-the mill eggs. Ronnie New from Magnolia Gastropub & Brewery in San Francisco demonstrates his technique for taking a cute quail egg and turning it into an amazing meal or appetizer. All the flavors of egg, sausage, breadcrumbs and, of course the powerful effects of the deep fryer come together to create something mom never made for breakfast.

About Ronnie New

Ronnie New, sous chef at Magnolia Gastropub & Brewery in San Francisco grew up in a gastronomic mecca - New Orleans. He came up through the ranks, as they say, starting as a dishwasher, and eventually attended the California Culinary Academy. He now creates delicious comfort food and innovative dishes at the Haight Street landmark, a place house-made beer and sausage call home.

Recipe

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Ingredients

  • quail eggs - 2 per serving
  • 2 oz fresh sausage
  • 1 chicken egg (for egg wash)
  • flour for dredging
  • panko breadcrumbs for dredging
  • 2 oz peppers, roasted and sliced
  • salt
  • 1 tsp red wine vinegar
  • olive oil
  • mixed greens for garnish

 

How-to

Prepare the Quail Eggs

  1. Hard boil quail eggs for 1 minute & 45 seconds
  2. Cool eggs in ice water, then peel
  3. Wrap about 1 oz chicken sausage around the egg to form a ball
  4. Dip in whisked egg, coat with flour, dip once again in whisked egg, and finally coat with panko breadcrumbs
  5. Deep fry for 4-5 minutes at 350º
  6. Sprinkle with salt to taste

Peperonata

  1. Roast any kind of peppers you like and then peel them
  2. Toss with red wine vinegar and olive oil

Assemble

  1. Nestle 2 eggs per serving on a mound of peperonata
  2. Garnish with mixed greens dressed with olive oil

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