Last Sunday was my friend Nigel’s birthday picnic so, as well as a Spanish omelette and a quiche I also made some mini Scotch eggs which I made with quails’ eggs. It sounds incredibly pretentious when you put it like that but they’re an ideal size for picnic food. And easy to make too.
300g of sausage meat
12 quails’ eggs
1 egg, beaten
A tablespoon of chopped chives
2 teaspoons of wholegrain mustard
1 litre of vegetable oil
Boil the quails’ eggs for two minutes and then plunge into cold water.
After ten minutes in the cold water shell the eggs. Be careful, the shells are very delicate and getting them off can be fiddly. The eggs are quite fragile too – it’s easy to accidentally tear one in half whilst trying to shell it. It’s not the end of the world though – you can easily hold them together again with the sausage meat.
Mix the chives and wholegrain mustard in to the sausage meat. It’s best to start of using a metal spoon as the sausage meat is quite sticky and the spoon makes it easier to mix it well.
Divide the sausage meat into 12 portions. Shape each portion of sausage meat around an egg, covering the egg completely and making a ball.
Roll each ball first in the flour, then in the beaten egg and then finally in the breadcrumbs. Make sure that they are completely covered in the breadcrumbs.
Deep fry the eggs (in batches) in hot oil for 3-5 minutes until the breadcrumbs are golden brown. It doesn’t take too long for the sausage meat to cook through so it’s quite quick. Remove from the hot fat and drain on kitchen roll to soak up the excess oil.
I don’t have a deep fat fryer so I use a saucepan full of hot fat. (‘Hello? Health and safety…?’) It works just as well.
I took a photo of these to post here but the SD card in the camera was corrupted. Tom the lovely photography technician at work was able to retrieve the lost pictures for me but the one of the eggs came out very low res and the size of a postage stamp. Still, here it is….