Scottish Quail Eggs in Teriyaki Sauce

Put the quail eggs on to boil. At the same time, start mixing the stuffing.

Add spices, salt and ground black pepper to the minced meat. For better binding, add one or two chicken eggs. Mix the minced meat thoroughly.

Form a small patty from the minced meat, place a cleaned boiled quail egg in the center, and wrap it tightly from all sides.

Slice the leek into half-rings.

Heat the olive oil in a sauté pan. Fry the sliced leek until soft, then transfer it to a plate.

In the same oil, fry the meat eggs on each side until golden brown.

Pour the teriyaki sauce into a large sauté pan, add oregano and lemongrass. Add a little water and put it on the heat.

When the sauce comes to a boil, taste it and adjust the flavor with salt and sugar. If needed, thicken it with diluted cornstarch or add dry spices.

Place the meat eggs in the sauce, reduce heat and simmer for 10–15 minutes.

Arrange the sautéed leeks on a plate in nests and place the cooked meat eggs in the center. Alternatively, add the leeks to the saucepan with sauce a couple of minutes before the end of cooking.

Serve with rice or boiled potatoes.