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Scotch quail eggs
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Total Time:
25 minutes
25 minutes
Ingredients:
- 12 quail eggs
- 3 thick higher-welfare sausages
- 2 sprigs of fresh thyme
- 1 large free-range egg
- 100 g breadcrumbs
- vegetable oil for frying
Instructions:
- Preheat the oven to 180ºC/gas 4. Boil the eggs for 2 minutes, then cool them in cold water and peel gently. Remove sausage meat from casings and mix with thyme in a bowl. Dip each egg in beaten hen's egg, then coat with breadcrumbs. Shape sausage mixture around each egg and roll into a round shape. Heat 5cm of oil in a deep pan to 180ºC, and fry the scotch eggs in batches until golden, about 1 to 2 minutes. Drain on kitchen paper, bake for 5 minutes, and serve.
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