Scotch Quail Eggs

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By Darren Purchese

Scotch eggs are not as you may think, from Scotland, they hail from 19th century England. Ours are a modern, posher, party style version with a soft yolk and the tastiest, crispy exterior and we promise, are worth every second of effort to make.

They're a favourite at parties and I love them at Christmas, and they are simply awesome as a two-bite canapé, or as part of a starter, either way they'll hit the spot with a chilled glass of sparkling.

Photography by Ari Hatzis.

Time

2

hour

0

minutes

Degree of Difficulty

Medium

Save

0

Portions

12
servings

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Ingredients

Servings

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12 quail eggs, room temperature
450g sausage meat
1tsp thyme, chopped
2 garlic cloves, peeled
 salt flakes
 cracked black pepper
165g eggs, (approx. 3 large eggs)
150g plain flour
150g breadcrumbs
1 litre sunflower oil
1

For the eggs… bring a pan of water to a boil and drop in the quail eggs, cook for 2 minutes and then use a slotted spoon to plunge the eggs into a bowl of iced water. Once cool, peel the eggs carefully and reserve.

 

2

For the sausage meat… mix the sausage meat, thyme, grated garlic and seasoning into a bowl, mix well and then divide the sausage meat into 12 equal quantities.

 

3

To assemble… gently wrap each quail egg in each quantity of sausage meat. Do this by placing flattening out the sausage meat with your fingers to a flat even piece. Place the quail egg in the centre and wrap gently. Pinch to encase fully, ensuring there are no air pockets and place into the fridge to set. Repeat with the remaining eggs and leave in the fridge for 1 hour to cool down.

 

4

To coat in breadcrumbs… lightly whisk the eggs and place then into a bowl; place the flour into another bowl and place the breadcrumbs into a third bowl. Roll each Scotch egg fully in flour and then shake off the excess. Add the scotch egg next into the egg mixture and allow excess to drain away. Add the egg to the breadcrumbs and lightly coat all over. Finish all 12 eggs and leave them on a plate in the fridge for half an hour. Give each egg a second coating of flour, egg and breadcrumbs. Refrigerate again for 15 minutes.

 

5

To cook… heat the oil in a deep saucepan to a temperature of 180° Use a digital thermometer to accurately check the temperature. Cook three eggs at a time for 3-5 minutes, roll them over to ensure an even golden-brown exterior all over. Remove from the oil and drain on paper towel. Serve with chilli mayonnaise.

 

1
0 hours 0 minutes

For the eggs… bring a pan of water to a boil and drop in the quail eggs, cook for 2 minutes and then use a slotted spoon to plunge the eggs into a bowl of iced water. Once cool, peel the eggs carefully and reserve.

2
0 hours 0 minutes

For the sausage meat… mix the sausage meat, thyme, grated garlic and seasoning into a bowl, mix well and then divide the sausage meat into 12 equal quantities.

3
0 hours 0 minutes

To assemble… gently wrap each quail egg in each quantity of sausage meat. Do this by placing flattening out the sausage meat with your fingers to a flat even piece. Place the quail egg in the centre and wrap gently. Pinch to encase fully, ensuring there are no air pockets and place into the fridge to set. Repeat with the remaining eggs and leave in the fridge for 1 hour to cool down.

4
0 hours 0 minutes

To coat in breadcrumbs… lightly whisk the eggs and place then into a bowl; place the flour into another bowl and place the breadcrumbs into a third bowl. Roll each Scotch egg fully in flour and then shake off the excess. Add the scotch egg next into the egg mixture and allow excess to drain away. Add the egg to the breadcrumbs and lightly coat all over. Finish all 12 eggs and leave them on a plate in the fridge for half an hour. Give each egg a second coating of flour, egg and breadcrumbs. Refrigerate again for 15 minutes.

5
0 hours 0 minutes

To cook… heat the oil in a deep saucepan to a temperature of 180° Use a digital thermometer to accurately check the temperature. Cook three eggs at a time for 3-5 minutes, roll them over to ensure an even golden-brown exterior all over. Remove from the oil and drain on paper towel. Serve with chilli mayonnaise.