Quail Scotch eggs

PT30M

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Ingredients

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Scotch eggs

Coating

  • 2 eggs
  • 100g of plain flour
  • 100g of Panko breadcrumbs
1
Prepare a bowl of ice water. Bring a litre or two of water to the boil in a pan. Carefully drop the quail's eggs in and boil for 2 minutes
2
Remove the eggs from the water with a slotted spoon and place into ice cold water. Once they are cold, peel and set aside. Be very careful when handling the quail's eggs – they will be soft and fragile
3
Using your hands, mix the sausage meat in a bowl with the chopped thyme, truffle oil and a pinch of salt and pepper
4
Divide the sausage mixture into 6 equal quantities and press flat between your hands to form a thin sheet of the sausage mixture. Carefully wrap each quail's egg in the mixture, packing the eggs solid and ensuring that there are no air pockets
5
Cover the Scotch eggs with cling film and refrigerate for 5 minutes to set
6
Whisk the hen's eggs in a bowl. Place the flour and panko breadcrumbs on 2 different plates
  • 2 eggs
  • 100g of plain flour
  • 100g of Panko breadcrumbs
7
Cover each Scotch egg with the flour, egg and then panko breadcrumbs, then roll again in egg and breadcrumbs, lightly coating each time. The second coating prevents any cracks when frying
8
Heat the deep fat fryer to 175˚C and fry the scotch eggs for 3 minutes
  • vegetable oil, for deep frying
9
When they are done frying, place the Scotch eggs on some sheets of kitchen towel and lightly pat to remove any excess grease. Serve immediately
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