Servings: 6
12 quail eggs
3 thick sausages
Fresh thyme
2 sprigs
1 large egg
1 cup
Vegetable oil, for frying
Scotch quail eggs
30 m
45 m
Ready in:
75 m
  1. While preheating oven to 350° F/180° C/Gas Mark 4, boil the quail eggs for 2 minutes. Plunge into cold water and peel carefully.
  2. Squeeze the sausage meat into a bowl. Discard the skin. Mix in thyme.
  3. Beat the large egg in a bowl. Put breadcrumbs into another bowl.
  4. Divide the sausage meat into 12 pieces. Wrap each egg in sausage mixture. Roll each egg in the beaten egg, then in breadcrumbs until they fully coated.
  5. Fill a deep pan one-third full with oil and heat. Carefully fry the scotch eggs for 1 to 2 minutes, or until golden. Do not dry all eggs at once. It’s better to put 3 or 4 eggs at a time.
  6. Remove the eggs from the pan and drain on paper towel. Bake in the preheated oven for 5 minutes. Slice in half before serving.