Scotch quail eggs

Scotch quail eggs

snacks and sides | makes 12

1. Preheat the oven to 180C/gas 4. Cook the eggs in boiling water for 2 minutes. Plunge into cold water and peel. Mix the thyme with the sausage. Divide into 12 pieces and shape around the eggs. Roll in the beaten egg, then the breadcrumbs.
2. Very carefully heat 5cm of oil in a deep pan to 180C and very carefully fry the scotch eggs in batches for 1?2 minutess, until golden. Remove with caution and drain on kitchen paper. Bake in oven for 5 minutes, then serve.


Recipe Laura Fyfe
Photo Carolyn Barber

from Issue 27


? 12 quail eggs
? 2 thyme sprigs, leaves picked
? 3 thick sausages, meat removed
? 1egg, beaten
? 100g breadcrumbs
? Vegeatble oil, for frying

© 2016 Jamie Magazine Ltd. All rights reserved. Jamie is a registered trade mark of Jamie Oliver Enterprises Limited.