Quail Scotch Eggs

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4 people
Meal course
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2 large
Good quality pork sausages
2/7 tsp
1/4 Sprig
Rosemary - finely chopped
1/4 Sprig
Sage - finely chopped
1/4 whole
Nutmeg - finely grated
1 Twist
1 Twist
Black Pepper
1 handful
Plain flour
1 large
Egg - Beaten
2 handful
White breadcrumbs
4 whole
Quail eggs
500 ml
Quail Scotch Eggs
  1. Squeeze the middle out of the sausages and mash with a fork along with the paprika, herbs, nutmeg and a twist of salt and pepper
  2. Set out 3 bowls, one with the flour, one with the egg and the last with the breadcrumbs. You may also then want a clean plate at the end of the line to set the eggs on once they are done
  3. Boil a kettle of water and carefully place the quail’s eggs into a small pan. Pour the boiling water over the eggs and cook for 2 minutes. After the 2 minutes is up, place the pan in the sink and run cold water into the pan continuously for 2 minutes. Gently peel the shells away from the eggs – it may help to have a pot of water next to you do dip the eggs into if you need to clean them of little bits of shell
  4. Divide the sausage meat into 4 and shape into balls. Flour your hands and one at a time, flatten the sausage balls in your palms and carefully roll the sausage meat around the egg. Roll the egg first in the flour, then the egg and finally the breadcrumbs. Repeat this process with each egg and then cover and chill until needed
  5. Fill a saucepan half full with the oil and heat to about 180’C – if you don’t have a thermometer then drop a pinch of flour until the oil and if it sizzles then it is ready. Carefully lower the eggs into the pan and cook for 4 minutes. Once cooked place the eggs onto some kitchen paper to drain and then serve with dollop of English mustard.

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