Scotch quail eggs

Scotch quail eggs

Scotch quail eggs

Serves Makes 12
Time Cooks In25 minutes
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 97 5%
  • Fat 5.9g 8%
  • Saturates 1.8g 9%
  • Sugars 0.3g 0%
  • Salt 0.3g 5%
  • Protein 6.4g 13%
  • Carbs 4.7g 2%
  • Fibre 0.2g -
Of an adult's reference intake
Jamie Magazine
Recipe From

Jamie Magazine

By Laura Fyfe
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Ingredients

  • 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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The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets.  For more information about how we calculate costs per serving read our FAQS

Jamie Magazine
Recipe From

Jamie Magazine

By Laura Fyfe
Tap For Ingredients

Method

  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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Jamie Magazine
Recipe From

Jamie Magazine

By Laura Fyfe