Scotch Quail Eggs

Scotch eggs

© Betina Hastoft

Scotch Eggs

Scotch eggs

© Betina Hastoft

Ingredients (Serves 2)

12
quail eggs
2-3
sausages (e.g. salsiccia)
1
sour apple, or Granny Smith
2
sprig
thyme
100
g
flour
1
large free range chicken egg
100
g
breadcrumbs
vegetable oil for frying
watercress or arugula for garnishing
  • Boil eggs for two minutes, rinse and peel carefully. This is best done by peeling the shells and then placing the eggs in cold water for a few minutes. 
  • Squeeze out the sausage meat and mash in a bowl. Grate the apple and mix it with the meat together with the thyme leaves. 
  • For the breading, beat the chicken egg in a soup plate, prepare flour and breadcrumbs in two other plates. 
  • Roll the sausage mixture into 12 balls.
  • To coat each egg, flatten a meatball on the palm of one hand, place an egg in the middle and carefully coat with the mixture.
  • Roll each scotch egg first in flour, then onto the beaten egg and breadcrumbs. 
  • Heat up to 13cm of oil to 180 °C and fry the scotch eggs for two to three minutes until golden brown.
  • Drain by placing the eggs on a paper towel and serve on a bed of watercress or arugula.