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Scotch quail eggs
Dairy-free
df
Scotch quail eggs
Dairy-free
df
Makes
12
Cooks In
25 minutes
Difficulty
Not too tricky
Jamie Magazine
Eggs
Afternoon tea
Easter treats
Wimbledon
Christmas
Nutrition per serving
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
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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Recipe From
Jamie Magazine
By Laura Fyfe
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Tap For Ingredients
Method
Preheat the oven to 180ºC/gas 4.
Cook the eggs in boiling water for 2 minutes, then plunge into cold water and carefully peel.
Squeeze the sausage meat into a bowl, discarding the skins, then pick in the thyme.
Beat the hen's egg in a shallow bowl, and place the breadcrumbs into another bowl.
Divide the sausage mixture into 12 pieces, then shape around the eggs and carefully roll into a round.
Roll each round in the beaten egg, then the breadcrumbs until fully coated.
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.
Remove with caution and drain on kitchen paper, bake in oven for 5 minutes, then serve.
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Recipe From
Jamie Magazine
By Laura Fyfe
Related video
How to assemble Scotch eggs: Jamie’s Food Team