Scotch quail eggs

Name: Scotch quail eggs
Total time: 25 min
Yield: 12
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

Makes 12

Cooks In25 minutes

DifficultyNot too tricky

Eggs, Afternoon tea, Easter treats, Party food

Nutrition per serving

Calories

97

5%
Fat

5.9g

8%
Saturates

1.8g

9%
Protein

6.4g

13%
Carbs

4.7g

2%
Sugars

0.3g

0%
Salt

0.3g

5%
Fibre

0.2g

-

Of an adult's reference intake

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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Jamie Magazine

By Laura Fyfe

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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.

Tip

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