The first time I had a scotch eggs was during the Christmas holidays last year, this British food consists of boiled egg wrapped in minced meat and then coated in breadcrumbs. Whilst I could see why one would love a scotch egg I could help but think that they’d be better if they were smaller, a little more delicate and less intimidating. Hence this recipe is a scotch egg using a quail egg making them much easier to pop into your mouth rather than “eating it like an apple” and therefore making them the perfect finger food.
Live, Love, Eat!
- 12 quail eggs
- 300 g pork mince
- 1 teaspoon thyme leaves
- 100 g breadcrumbs
- 1 chicken egg, beaten
- ¼ teaspoon each of salt and pepper
- vegetable oil for frying
- Bring a pan of salted water to the boil and carefully add your quail eggs, boiling for 2 mins then remove and place in another pan of iced water. Remove the shells by taking each egg and gently rolling it under your hand until the shell is broken and carefully peel it away.
- Add the pork mince to a large bowl and mix in the salt, pepper and thyme and mix well.
- Take a tablespoon sized lump of meat and flatten into a 2mm thick disc, place an egg in the middle before drawing up the sides and shaping with damp hands into a ball. Drench each meat ball well in the beaten chicken egg then coat in breadcrumbs.
- Heat 5 cm of oil in a deep pan to 180°C and fry the scotch eggs in batches for 3 minutes until golden brown. Remove with a slotted spoon and drain on kitchen paper.