Jamie Oliver

Scotch quail eggs

Scotch quail eggs

Makes 12
Cooks In25 minutes
DifficultyNot too tricky
Jamie Magazine
Recipe From

Jamie Magazine

By Laura Fyfe

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  • 12 quail eggs
  • 3 thick higher-welfare sausages
  • 2 sprigs of fresh thyme
  • 1 large free-range egg
  • 100 g breadcrumbs
  • vegetable oil , for frying
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  1. Preheat the oven to 180ºC/gas 4.
  2. Cook the eggs in boiling water for 2 minutes, then plunge into cold water and carefully peel.
  3. Squeeze the sausage meat into a bowl, discarding the skins, then pick in the thyme.
  4. Beat the hen's egg in a shallow bowl, and place the breadcrumbs into another bowl.
  5. Divide the sausage mixture into 12 pieces, then shape around the eggs and carefully roll into a round.
  6. Roll each round in the beaten egg, then the breadcrumbs until fully coated.
  7. Very carefully heat 5cm of oil in a deep pan to 180ºC and very carefully fry the scotch eggs in batches for 1 to 2 minutes, or until golden.
  8. Remove with caution and drain on kitchen paper, bake in oven for 5 minutes, then serve.


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