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.
- 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
- 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.
- 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.
- Mix the sausagemeat with the mixed herbs, onion salt and add a dash of salt and pepper.
- 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.
- 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.
- 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.