Wholemeal quails egg scotch eggs

wholemeal quail's egg scotch-eggs

I loathe looking at the sorry excuses for scotch eggs or picnic eggs in the supermarket, with their tired, grey looking pork and similarly bad looking eggs. My mum made these a few times when I was child – quail egg’s are the perfect size for scotch eggs! I’ve been using locally sourced Debbie and Andrew’s Harrogate 97% pork sausages as my sausagemeat, it’s great quality and reasonably priced – and best of all available in Morrison’s.

{Makes 9}


  • 9 quail’s eggs
  • 400g sausagemeat
  • 4 slices wholemeal bread
  • 1 medium-sized egg
  • 2tbsp mixed herbs
  • 1tbsp vinegar
  • 1/2tsp onion salt
  • 1tsp extra virgin olive oil
  • Salt and pepper to taste


  1. Pre-heat oven to 200°C, then slice bread into small squares and drizzle with the olive oil. Place in oven for 8 minutes, until crunchy. Finely blend in a food processor to make breadcrumbs.
  2. Boil eggs in boiling water plus the vinegar for 2-3 minutes for medium/hard boiled and 4 minutes for hard-boiled. Then place them in a bowl of cold water.
  3. Mix the sausagemeat with the mixed herbs, onion salt and add a dash of salt and pepper.
  4. Take some of the sausagemeat, make into a ball shape, then squash out flatly, placing a quail egg in the middle and wrapping the sausagemeat around it. Add more sausage meat to close the any gaps around the egg. Repeat with the other quail’s eggs.
  5. Whisk the egg in a bowl, then line the quail’s eggs up on one side, and a plate of breadcrumbs on the other. Keeping one hand for egg and one for breadcrumbs, dip the sausagemeat eggs in the beaten egg and then in the breadcrumbs.
  6. Fry the scotch eggs for about 10-12 minutes, moving all the time to ensure they’re evenly cooked. Alternatively, you could try baking them for about 15-20 minutes at 180°C.


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