I sometimes get crazy ideas. One day a sudden inspiration struck me.
What if protein was wrapped up inside protein?
Surely if an egg was wrapped up in chicken, then that would make A SUPER BALL OF PROTEIN??
For this recipe, I used quail eggs. I find that quail eggs taste creamier than chicken eggs…
Quail eggs are considered a delicacy in many countries, including western Europe and North America. You can usually find them in Asian supermarkets.
To make meaty quail eggs, you will need:-
- 12 quail eggs
- 450 grams of chicken sausages
- Your favourite salad items (I used red onions, celery, beansprouts and spinach)
- Chia seeds (optional)
- Pre-heat oven to 180°C
- If your quail eggs are fresh, boil them in water for 3 minutes and then peel off the shells. If your quail eggs are from a tin, they will be cooked already (hurrah!)
- Using scissors, cut open the sausages and squeeze out the chicken meat from the sausage
- Flatten out a piece of chicken meat and pop in a quail egg
- Roll the chicken meat around the quail egg until it forms a ball
- Repeat until all quail eggs are used up
- If you have extra chicken meat left over you can make some egg free meatballs!
- Sprinkle your meaty quail eggs with chia seeds (optional)
- Place your meaty quail eggs on a tray lined with baking paper
- Place in oven for 15 – 20 minutes. If you have used a lot of chicken meat, you will need to leave your meaty quail eggs in the oven to bake longer
- Double check that the chicken is completely cooked before serving. Just chop one of them in half and make sure there are no pink bits!
- Place your meaty quail eggs on to a pretty plate of salad
Et voila protein balls!
I left a few overnight in the fridge and took them to work the next day as a snack. Still pretty tasty!
Until next time – stay happy and healthy!
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Quail eggs should be eaten in moderation as the cholesterol levels can be pretty high compared to chicken eggs. I don’t enjoy maths but because I love each and every one of my Fit Friends (i.e. YOU) I compared the Chicken Egg versus the Quail Egg.
To compare like for like, I multiplied the serving sizes of the chicken egg (50g) and quail egg (9g).
Based on a serving size of 450g, I found the following figures
CHICKEN EGG (Based on a serving size of 450g)
- Calories – 693
- Fat – 45g
- Cholesterol – 1908mg
- Sodium – 558mg
- Carbs – 9g
- Protein – 54g
QUAIL EGG (Based on a serving size of 450g)
- Calories – 700
- Fat – 50g
- Cholesterol – 3800mg
- Sodium – 650mg
- Carbs – 0g
- Protein – 50g
Goodness Gracious Great Balls of Protein!