Scotch Quail Eggs With Quick Pickled Onions

1. 1

   Thinly slice onion rings, toss with salt and sugar then cover with vinegar in a shallow dish and set aside.

2. 2

   Hard boil the quail eggs. Start the eggs in a pan of room temperature water, bring them to a boil then count five minutes. Drain, soak in cold water and as soon as you can handle them, peel them underwater. Wash off any specks of shell, drain and reserve.

3. 3

   Mix chicken, herbs, salt and pepper. If you want to check seasoning, fry a little piece and taste. Divide meat into 18 lumps. With wet hands, flatten a lump in your palm, place a whole egg on top, wrap meat around egg, then roll into a meatball, ensuring that no egg is peeking through. Rewet your hands to keep chicken from sticking.

4. 4

   Roll each ball in egg, then crumbs. Fry on all sides until golden, about 4-5 minutes. Drain on paper and cool. Just before serving slice eggs in half, and offer onions on the side.

* Per serving · 4 servings · Values may vary.