This quail egg scotch eggs recipe is based on a simple recipe, in the second of the Leon cookbooks. Duck eggs or boring ol’ chicken eggs were suggested as an alternative. But come on which self-respecting foodie cooks with chicken eggs for goodness sake!
Hard to judge the amount of ingredients as it depends on how large you want the resulting egg and how big the sausages are to begin with. Aim for a sausage per egg.
A posh version of the humble Scotch egg; don't over cook the quail eggs, the yolk needs to be runny. One tip is to roll the scotch egss twice in the breadcrumbs.
- Quail Eggs
- Sausage Meat
- Black Pudding
- Simplicity itself to make. The quail eggs are given two minutes before chilling in cold water and deshelled. Each are then gently wrapped in a mix of sausage meat and black pudding mixed with a teaspoon or two of mustard. I don’t think additional seasoning is required, especially when using the innards of de-skinned sausages.
- Roll in breadcrumbs and then shallow fry. Or use the Tefal Actifry, which took just 10 minutes to fry them to a deep golden hue. Surprisingly they didn’t break up while being churned either.
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