Scotch quail eggs

Scotch quail eggs

Scotch quail eggs

25 mins

Not Too Tricky

makes 12

nutrition per serving

97

Calories


5.9g

Fat


1.8g

Saturates


0.3g

Sugars


0.3g

Salt


6.4g

Protein


4.7g

Carbs


0.2g

Fibre


of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Laura Fyfe

Ingredients

12 quail eggs

3 thick higher-welfare sausages

2 sprigs of fresh thyme

1 large free-range egg

100g breadcrumbs

vegetable oil, for frying

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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