Scotch Quails Eggs

Scotch Quails Eggs

Scotch Quails Eggs

Scotch Quails Eggs

Recipe by Luke Mackay

They might be small, but quails eggs have a distinctive flavour that's perfect for these mini versions of the classic Scotch Egg!


12 quail’s eggs from Wyndham House Poultry

350g pork sausage meat

1 medium egg yolk, beaten

Seasoned plain flour, for coating

1 egg and 4 tablespoons of milk from Neals Yard Dairy, whisked together

75g panko Japanese breadcrumbs or blitzed up bread from Bread Ahead Bakery

1 litre sunflower oil for deep frying

Preparation Method

Bring a pan of salted water to the boil. Add the quails’ eggs and boil for 2 minutes. Remove from the boiling water and plunge immediately into cold, running water. When cold, peel carefully and set aside in a bowl of cold water.

In a bowl, combine the sausage meat, tarragon and beaten egg yolk. Season with salt and pepper, mix well and divide into 12 portions.

Set up 3 containers: on the first one, spread out some seasoned flour, put the egg wash on to the second plate and on the third plate spread out the breadcrumbs.

Drain the quail’s eggs and dry them on a towel. Take one portion of sausage meat and flatten it out in the palm of your hand, place a quail’s egg into the centre of the sausage meat then wrap the meat around the egg so that it is totally encased. Roll it into a little ball and repeat with the other eggs.

Roll each Scotch egg in the seasoned flour, then dip into the egg wash, shaking off any excess.

Finally, roll in breadcrumbs to coat thoroughly and set aside

Heat the oil to about 170 degrees and carefully add the eggs, 6 at a time. Fry until crunchy and golden- about 4-5 minutes.

Eat whilst hot!


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