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- Bring a pot of water to a hard boil. In three batches, boil the quail eggs for exactly two minutes each. Immediately immerse them in cold water to stop them from cooking further.
- Peel the eggs, being very careful not to break them and making sure to remove the inner lining as well as the shell.
- Line up three shallow bowls, one each of flour, beaten egg and breadcrumbs.
- On a flat surface, roll out the sausage meat very thinly. Season lightly with salt and black pepper.
- Lightly flour each quail egg. Very carefully wrap in a thin layer of meat and press into your hand to seal the meat all around the egg. Don't press too hard or you will break the yolk!
- When the meat is sealed around the egg, dip it in flour and roll it around in your hands again, using the flour coating to help seal everything.
- Lightly dust with flour again, then coat in egg and finally breadcrumbs.
- Deep fry at 180˚C for about two minutes until the breadcrumbs are golden brown. Serve two per person with tomato relish, mixed leaves and chives to garnish.
Per Serving 539kcals, 46.3g fat (5.6g saturated), 21.4g carbs, 1g sugars, 9.2g protein, 0.9g fibre, 0.133g sodium
You can easily make this recipe for Scotch eggs with hens’ eggs instead of quail. They will be bigger as you won’t get as many from the mixture, but they make a great lunchtime meal with a salad.
This recipe was sent to us by our reader Niamh Lynch