Bring a small pot of water (enough to cover eggs) and 1 Tablespoon of vinegar to a rolling boil.

Carefully add the quail eggs and cook for 7 minutes.

Transfer to an ice bath immediately to cool, wait at least 10 minutes, then peel gently.

Line baking sheet. Preheat oven to 350 degrees.

Prepare the Chicken Mixture:

In a bowl, mix the ground chicken with all other ingredients (except the egg and coating ingredients) combined.

Assemble the Scotch Eggs:

Take a small portion of the chicken mixture and flatten it in your palm.

Place a quail egg in the center and gently wrap the chicken mixture around it, ensuring it is fully covered.

Repeat with the remaining eggs and chicken.

Coat the Eggs:

Roll each chicken-covered egg in the beaten eggs, then coat with panko and pork rind breadcrumbs.

Should make 7 small meatballs.

Place on a lined baking sheet and bake for 20-30 minutes until the temperature is at least 165 degrees.

Remove and serve warm, accompanied by your favorite dipping sauce or a fresh salad.