This weekend saw me turning my Quail eggs into some lovely Scotch Eggs!
Pork and red onion meat, and ‘seedy bread’ crumbs – delish!
Pro Chef MrT was very impressed by my runny yolks too, and that is a result!
You’ll have to excuse the awful photo quality throughout, I was using Facebook Messenger and forgot to take some better photos with my real camera – Oops!
The recipe originally came for a well known Essex chef with an aversion to Turkey Twizzlers, but I adapted it for my own cupboard stock and I think it turned out pretty well!
It isn’t too tricky to do, and the hardest part is getting the shells off the eggs, but there’s a good trick for that later…
- 10 quail eggs
- 3 thick sausages – I used pork and red onion
- 2 sprigs of thyme – Rescued from the drowning window box
- 1 tablespoon of flour
- 1 large egg – Courtesy of Cluckingham Palace residents
- 3 slices of seedy bread – crumbed in a processor but not too fine
- vegetable oil , for frying
- Preheat the oven to 180ºC, or 160 for fan ovens.
- fill a pan half full with water, and add a splash of white vinegar. This helps the shells peel right off but adds no ‘fishNchip’ flavour.
- Cook the eggs in the boiling water for 2 minutes, then plunge into cold water and carefully peel. Don’t put your nail through the yolks like I did on the first two..!
- Squeeze the sausage meat into a bowl, giving the skins to the patiently waiting dogs, then pick in the thyme.
- Beat the hen’s egg in a shallow bowl, put the flour on a plate, and place the breadcrumbs onto another plate. Its easier to roll them around then.
- Roll your eggs in the flour. Don’t make it thick, just a little dusting to help keep the eggs from bursting all over the place.
- Divide the sausage mixture into 10 pieces, then shape around the eggs and carefully roll into a round. The best way I found was to squish the ‘meat blob’ into a pancake with your fingers and wrap this around the egg long ways. Its super sticky. Then just fold up the ends and carefully roll between your hands. Don’t leave any gaps!
- Dunk them in the egg, all the way around. Use one hand for this and one hand for the next step or you will look like a Kentucky fried chicken piece before you’ve finished them all!
- Roll each round in 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. If you don’t have a thermometer (not a health one a food one!) then when you think it may be hot enough, plop a breadcrumb in and see if it sizzles and browns.
- Remove with caution and drain on kitchen paper. Do Not let them roll off the worktop into the waiting jaws of a dog like one of mine nearly did.
- Bake in oven for 5 minutes, then serve!
The yolk should be just the right runny-ness, and the outside crispy and golden.
Perfect mouthful sized snacks for lunchboxes, or if you are like me, whenever you walk past the fridge