This was my second pick as a popular dish from the United Kingdom. We love travelling, and we love food… the two go hand in hand for us. Eating is one of our favourite ways to explore the culture of a country we visit. When we arrived in London, we ask Dwayne’s cousin, whom we were staying with, what is something we should try while in England. Without hesitation, he said the scotch egg. Unfortunately, we didn’t get to eat scotch egg in London, but as soon as I could, I made my own. This is a simple way to make this yummy treat and the quail eggs make it perfect finger food for a party.
Ingredients
18 – 24 quail eggs*
500g fat pork sausages**
plain flour
1 egg, beaten with a splash of milk
dry bread crumbs
oil for frying
Method
Cook the quail eggs. Place the eggs in a saucepan and cover with water. Add a pinch of baking soda to make it easier to peel. Set the heat to high, and once the water begins to simmer, roll the eggs around in the pot with a chopstick. This will move the yolk into the centre of the egg.
Bring the water to a boil, boil for 4 minutes. Rinse the eggs in cold water and drain. Put the lid on the pot and gently roll eggs around in the pot to crack the eggshells. Carefully peel eggs. Set aside.
Place the flour, egg and crumbs into separate bowls.
Squeeze the pork sausage meat out of the casings and divide into the portions you need. I did 24 eggs with a thin layer of sausage coating each. You can easily make the pork thicker on each egg by reducing the number of eggs you use.
Dust the eggs with the flour.
Using damp hands wrap the sausage around the egg. Dip the sausage wrapped eggs into the beaten egg and then coat in bread crumbs.
Heat oil in a deep pan and deep fry the coated eggs until golden brown (approximately 2 minutes). Drain on a paper towel.
Serve the eggs hot with a selection of sauces. They are also yummy when cold.
Notes
I have used tinned quail eggs before. They are just as good and you don’t need to peel.
** Good quality pork sausage. Try Cumberland or Lincolnshire.
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