When I moved to the UK I’d never heard of Scotch eggs. A friend introduced them to me as a must-have British snack and I haven’t looked back! I developed this recipe to suit the gorgeous quail’s eggs that we sell and they went down a treat in the office. The crisp, golden treats are the ultimate addition to a picnic and great as a treat in the lunch box.
Occasionally I serve them as informal canapés when friends come over, too. A homemade sweet chilli dip will take them to the next level, if you’ve got time to make one. I like my yolks just set – not runny – so adjust the timings below to suit your preference.
Serves 4 as a snack
- 12 Quail eggs
- 250g Sausage meat
- Handful of chopped herbs like sage, chives or parsley
- Salt and pepper, to season
- 2 Chicken eggs
- 150g Plain flour
- 150g Panko breadcrumbs
- Vegetable oil, to cook
- Cooking thermometer
1. Bring a deep pan of water to boiling point and prepare an ice water bath. Carefully put the quail eggs into the pot of boiling water and set a timer for 2 ½ minutes. When the timer goes off remove eggs immediately and place in the ice water bath. Leave the eggs a little longer in the pan if you prefer a firmer set yolk.
2. Once the eggs have chilled, gently peel away the shells. Place the peeled eggs in a bowl and set aside.
3. Season the sausage meat and stir the chopped herbs through. Divide into twelve equal portions and shape into little balls, before flattening into discs of about 5mm thick. Place a quail egg in the middle and carefully enclose the egg, pinching off and putting aside any excess meat, ensuring that the casing is sealed.
4. Prepare three bowls: one with flour, one with lightly whisked chicken’s eggs and another with bread crumbs.
5. Roll the Scotch egg in the flour, then in the egg and finally coat it in bread crumbs. Repeat this process until all the eggs are coated and ready for frying.
6. Fill a large pan a third full with vegetable oil and heat to 175°C. Cook a few scotch eggs at a time, keeping the temperature as constant as possible.
7. Once the scotch eggs are a deep golden brown remove from the oil and onto some kitchen towel to absorb excess oil. Allow the eggs to cook slightly before serving as a pre-dinner snack or canapé.