RSS Feed

Recipe – Scotch Quails Eggs

Our local pub, The Kings Arms in Monkton Farleigh, does the most delicious scotch eggs, served whilst the yolk inside is still soft. Ian and I go up there most Fridays for a few drinks to celebrate the end of the week and the start of the weekend and when we are feeling a bit peckish we treat ourselves to one of these eggs.

Whenever I try something I really like at a restaurant, I start thinking about how I can adapt the recipe to make it at home. We don’t have a deep fat fryer (I fear I would cook chips daily if we did!) so I tried to come up with a slight variation and here they are…mini scotch eggs made with delicate quails eggs instead of normal ones. They are lightly fried and then finished off in the oven which makes them really crispy and a little less fatty, and also ensures the quails egg don’t overcook and go rubbery.

These are great to pop into a lunchbox but also make lovely little canapés – I will be making these a lot over Christmas when we have people over.

My recipe calls for sausage meat which you can either buy and flavour yourself depending on what herbs and spices you fancy, or you can adopt a shortcut by buying some good quality sausages and simply removing the skins. Due to our local supermarket not having any sausage meat on the shelves I bought some lovely herby chipolatas which worked really well.


A tray of quails eggs

About 4 sausages or 200g of sausage meat

1 egg, beaten

100g of breadcrumbs

Oil for frying

How to make it

  • Preheat your oven to 180°C or Gas Mark 4
  • Begin by cooking your quails egg then allow them to cool. to cook, I dropped mine into a pan of boiling water for about 2 minutes. You can drop them into cold water to speed up the cooling process.
  • Peel the quails eggs
  • Take a small handful of sausage meat and pat it flat on the palm of your hand. Place the quails egg on top and then mould the meat around the egg
  • Roll the mini balls in the beaten egg and then the breadcrumbs
  • Heat your oil in a pan until very hot and fry the scotch eggs for a few minutes until golden (I did this in 3 batches)
  • Place your eggs on a baking tray and pop them in the oven for about 10 minutes
  • Enjoy with some brown sauce or chutney!

About hannahhotcakes

My name is Hannah. I live near Bath in a lovely village in the Cotswolds with my husband Ian, the love of my life for the past 10 years, in our dream cottage. I have landed my dream job as a primary school teacher and I can’t think of anything else I would rather be doing. I am a self-confessed foodie and I love to cook, bake, and eat out as much as possible. Here are some things I love: My friends and family, travelling, fresh flowers, good books, having breakfast on my balcony, horror films, Christmas, tea, Las Vegas, lie-ins, red wine, Liverpool FC, music, sausage dogs, Spain, rare steak, fashion, cheese, American TV series and camping. And here are my pet hates: People dressed as animals, whistling, being rushed, being made to wait, girls who act stupid to impress a man, spiders, sunburn and rocket (it comes with EVERYTHING!)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: