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    Mini Scotch Eggs with Quail Eggs

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    Mini Scotch Eggs with Quail Eggs

    No picnic is complete without picnic eggs! These mini versions, made with ready-cooked quail eggs, are easy to assemble and perfect for sharing.

    • Children's
    • Preparation time: 20 minutes
    • Cooking time: 25 minutes
    • Total time: 45 minutes 45 minutes

    Makes: 12

    Ingredients

    • 450g pack Waitrose Pork Sausagemeat Stuffing
    • 15g pack fresh sage, finely chopped
    • 120g pack Apéri Quail Hard Boiled Quail Eggs
    • 2 tbsp plain flour
    • 2 medium eggs, beaten
    • 100g fresh breadcrumbs
    • Oil for frying, such as rapeseed oil

    Method

    1. Place the sausagemeat in a bowl with the sage and mix together with a fork. Divide the meat into 12 equal portions.
    2. Take a piece of the sausagemeat and flatten it in the palm of your hand. Place one of the quail eggs in the centre and stretch the sausagemeat around to cover the egg completely, then roll between your hands to make an even-shaped ball. Repeat with the remaining eggs and sausagemeat to make 12 balls.
    3. Place the flour, beaten egg and breadcrumbs in 3 separate shallow bowls. Dip each Scotch egg first in the flour to lightly coat, then in the beaten egg, and finally in the breadcrumbs. Repeat with the remaining eggs and place on a plate until ready to cook.
    4. Heat the oil in a deep, heavy-based pan (fill to a third deep with oil) or deep fat fryer to about 160°C (or test with a cube of bread – it should go golden in about 45 seconds). Cook the eggs in several batches, about 4 at a time, for 7-9 minutes until evenly golden brown. Drain well on kitchen paper then chill in the fridge until needed.
    5. For a picnic, leave the eggs until completely cold and wrap in greaseproof paper, to keep the breadcrumb coating crunchy. Serve with Little Gem leaves, celery sticks, baby tomatoes and tzatziki.

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    Cook's tips

    As an alternative to deep-frying, bake the Scotch eggs in an oven preheated to 200°C, gas mark 6, for 20 minutes until golden, making sure the sausagemeat is cooked all the way through. Try making these with hard boiled hen's eggs – use a little more sausagemeat to cover each egg and increase the frying time by an extra 2-3 minutes.

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