Appetizers/Small Bites, Meats, Quick Recipes

Scotch Eggs

August 21, 2013

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.

Quail Eggs

Quail Eggs

Peeled Quail Egg

Peeled Quail Egg

Peeled Quail Egg

Peeled Quail Egg

Pork mince with herbs

Pork mince with herbs

Seasoned Pork Mince

Seasoned Pork Mince

Be prepared for dredging scotch eggs

Be prepared for dredging scotch eggs

Uncooked Scotch Egg

Uncooked Scotch Egg

Fried Scotch Egg

Fried Scotch Egg

Scotch Eggs

Scotch Eggs

Quail Scotch Eggs

Quail Scotch Eggs

Live, Love, Eat!

April x

Quail Scotch Eggs
Yields 12
An elevated British snack
Print
Total Time
30 min
Total Time
30 min
Ingredients
  1. 12 quail eggs
  2. 300 g pork mince
  3. 1 teaspoon thyme leaves
  4. 100 g breadcrumbs
  5. 1 chicken egg, beaten
  6. ยผ teaspoon each of salt and pepper
  7. vegetable oil for frying
Instructions
  1. 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.
  2. Add the pork mince to a large bowl and mix in the salt, pepper and thyme and mix well.
  3. 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.
  4. Heat 5 cm of oil in a deep pan to 180ยฐC and fry the scotch eggs in batches for 3 minutes until golden brown. Remove with a slotted spoon and drain on kitchen paper.
The Yummy Truth http://www.theyummytruth.com/

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4 Comments

  • Reply Tsansai August 21, 2013 at 10:45 am

    This is such a beautiful recipe. Love eggs, quail eggs especially and pork so I can’t wait to try it! Love your recipes and your blog ๐Ÿ™‚

    • Reply theyummytruth August 21, 2013 at 11:08 am

      Thank you! Send pics of you scotch eggs. I’m really happy you love TYT.com, made my day ๐Ÿ˜€

  • Reply JEssica August 27, 2013 at 3:04 pm

    I look forward to going on your website and even go to other countries i use your recipes to see if i can taste the flavor as you as experienced

    • Reply theyummytruth August 28, 2013 at 4:30 pm

      Thank you! Share your pics on the facebook page, I’m happy you enjoy The Yummy Truth.

    Please let me know what you think!

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