Scotch Quail's Eggs
Recipe type: Party food
Prep time: 
Cook time: 
Total time: 
Serves: 6
Crisp Scotch quail's eggs with an oozing yellow middle - perfect finger food for picnics, parties or snacking just because.
  • 12 quail's eggs
  • 4 or 5 good quality pork sausages (about 400g)
  • 1 sprig thyme, leaves picked
  • a few sage leaves, finely chopped
  • pinch paprika
  • whole nutmeg, for grating
  • salt + pepper
  • large handful flour
  • 2 large eggs, beaten
  • 150g breadcrumbs
  • vegetable oil, for deep frying
  1. Bring a small pan of water to the boil. Add the quail's eggs and boil for 1 - 2 minutes (the longer you boil them, the sturdier they will be to peel). Remove from the heat, strain and run cold water over the eggs until cool to the touch. Very carefully peel - if you leave the membrane beneath the shell intact, they should be a little sturdier.
  2. Split open the sausages and squeeze out the meat. Add the herbs, paprika and a few grates of nutmeg. Season with salt and pepper.
  3. Divide the sausagemeat into 12 equal sized pieces. Roll each into a ball then flatten out in the palm of your hand. Wrap the sausagemeat around each egg, rolling so that none of the egg white shows.
  4. One at a time, coat each ball in flour, dip in egg then roll in breadcrumbs. Place on a tray and refrigerate while you heat the oil.
  5. Fill a large, deep-sided saucepan one third full with vegetable oil, about 150ml. Heat until a small cube of bread thrown in crisps pretty much instantly, then fry the eggs 3 - 4 at a time, turning occasionally. They should take 3 - 4 minutes, depending how big you've made them.
  6. Remove the eggs to a piece of kitchen roll using a slotted spoon. Allow to cool for a few minutes then slice in half, sprinkle with sea salt and parsley and serve with aioli, if you like.
Recipe by thelittleloaf at