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Mini Scotch Eggs with Quail Eggs
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No picnic is complete without picnic eggs! These mini versions, made with ready-cooked quail eggs, are easy to assemble and perfect for sharing.
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.
Typical values per serving:
This recipe was first published in June 2008.