The great thing about these tasty little Scotch quails' eggs is that they can be made in advance, are incredibly easy to make, and more importantly, they taste really good.
If you're hosting a dinner party they make a great starter option and will certainly impress your guests. Serve with a punchy mustard and some chilled white wine for the ultimate pairing.
If you're not confident in making a scotch egg, take a look at our how-to guide to get it right.
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Yields:
12
Prep Time:
25 mins
Cook Time:
20 mins
Total Time:
45 mins
Cal/Serv:
124
Ingredients
300
Cumberland pork sausages, about 5
flour, to dust
1
large egg, lightly beaten
75
dried breadcrumbs
12
hard-boiled quails' eggs
2-3 vegetable oil, to fry
Directions
Step 1
Preheat oven to 200°C (180°C fan) mark 6. Squeeze sausage meat out of skins into a bowl and discard skins. Put some flour, the egg and breadcrumbs into separate small bowls.
Step 2
Divide meat into 12 equal portions. With lightly floured hands, form a portion into a flat patty about 6.5cm (2½in) across in the palm of one hand. Put a boiled quail's egg in the middle, then shape the meat around it. Set aside on a board and repeat with remaining eggs and meat.
Step 3
Dip covered eggs in flour, tap off excess, then dip in beaten egg, and coat in breadcrumbs.
Step 4
Heat oil in a large frying pan over medium-high heat. Add coated eggs and fry, turning regularly, until golden on each side (in batches if necessary). Transfer to a baking tray.
Step 5
Cook eggs in the oven for 10min. Serve warm or at room temperature (sliced in half, if you like) with sea salt and mustard.
GH TIP
For ease, buy pre-cooked and peeled quails' eggs from Ocado or Waitrose, or hard-boil your own in simmering water for 3-4min. Cool and peel.
Get ahead
Hard-boil quails' eggs up to two days ahead. Cool, peel, cover and chill. Complete recipe up to a day ahead (if needed). Cool and chill. Allow to come up to room temperature, or warm in a 180°C (160°C fan) mark 4 oven for 5-10min, before serving.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
