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!