These Scotch quail eggs make a fun alternative for a picnic classic. Quail eggs are delicate and petite, with a speckled shell. They are richer in vitamins and minerals compared to chicken eggs. I’ve used handmade wild boar and apple sausages from a farm shop in this recipe. Handmade sausages are more flavourful and slightly larger than those produced in factories.
Makes 12, prep time 15 minutes, cooking time minutes 2-3 each
INGREDIENTS
12 quail eggs
6 thick handmade sausages
1 large free-range egg
100g panko breadcrumbs
2 tps dried thyme
250ml vegetable oil (for frying)
TO SERVE
Rocket leaves
Mayonnaise
METHOD
Preheat the oven to 180°C.
Cook the quail eggs in boiling water for 2 minutes.
After cooking, transfer them to cold water to cool, then carefully peel them.
Squeeze the sausage meat into a bowl, discarding the skins.
In a shallow bowl, beat the egg.
Mix the thyme with the breadcrumbs, and pour into a separate dish.
Divide the sausage mixture into 12 equal pieces and shape each piece into a small patty.
Place a egg in the centre of each patty.
With wet hands, wrap the sausage meat around each egg.
Dip in the beaten egg, then roll in the breadcrumbs until fully coated.
Heat the vegetable oil in a deep pan to 180°C.
Carefully fry the eggs in batches for 1-2 minutes, or until they are golden brown.
Remove the eggs from the oil and drain them on kitchen paper.
Serve the Scotch eggs with rocket leaves and mayonnaise.
