Entrees

Scotch quail eggs

Name: Scotch quail eggs
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Yield: 12
Ingredients: 12 quail eggs; 600g good-quality sausage meat, removed from casings; 1 tablespoon chopped fresh herbs (such as sage or thyme); 2 tablespoons plain flour; 2 eggs, lightly beaten; 2 cups dried breadcrumbs; Sunflower oil, for deep-frying

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45m

25m

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These mini scotch eggs are the perfect bar snack.

12 quail eggs
600g good-quality sausage meat, removed from casings
1 tablespoon chopped fresh herbs (such as sage or thyme)
2 tablespoons plain flour
2 eggs, lightly beaten
2 cups dried breadcrumbs
Sunflower oil, for deep-frying

Method

1.

Place the quail eggs in a saucepan of cold water, bring to the boil, then reduce heat to medium and simmer for 6 minutes. Remove, refresh under cold water, then peel.
2.

Mix together the sausage meat and herbs, season with salt and pepper and divide into 12 balls. Roll each quail egg in flour, then enclose in a ball of sausage meat to completely cover. Roll in flour again, then dip in beaten egg and coat in breadcrumbs. Chill for 30 minutes.
3.

Half fill a deep-fryer or large heavy-based saucepan with oil and heat to 190°C. (If you don't have a deep-fryer thermometer, a cube of bread will turn golden in 30 seconds if oil is hot enough.) Fry quail eggs in batches for 3-4 minutes until golden. Serve with a good-quality sea salt, and a glass of whisky on the rocks.