Scotched Eggs Recipe

Friends have been making scotched eggs from our quails eggs. We have quite a lot now as we are getting between 10 and 15 a day, so I thought it would be a good way to use some up - I was making sausages anyway, so just minced a bit more. These aren't very dainty as I did the mince for the sausages quite course ground so you have to make it reasonably thick around the eggs or it falls apart. You could use less meat if finer ground.

You can make full sized ones with normal eggs and 160g meat per egg.

Did you know scotched eggs were invented by Fortnum and Masons in 17 something? I always thought they had something to do with Scotland!

Some quails eggs

For each egg 60g of sausage meat

Flour

Egg

Bread crumbs

Pan with about 1.5cm of oil in it. Or you can deep fry. Oil should be deeper for full size eggs.

Boil the eggs for 4 mins, cool and peel.

Put the flour, egg and bread crumbs in separate bowls - add salt to the flour if you wish.

Separate the sausage meat in to 60g balls

Put the pan with oil on to heat on a medium heat

Dip each egg in the flour. Then wrap in sausage meat - I do it by taking 2/3rds of the meat and flattening it on the table, then put the egg on to then the flattened remaining 1/3rd on top, I scoop the whole lot in to my cupped hand and squeeze it all together.

Roll the wrapped egg in the flour, then the egg and finally the breadcrumbs. 

Cook as many at once as will fit in the pan without touching. Do each side for 4 or five mins until golden brown. The oil sould not be smoking but should sizzle up when eggs are added.