Recipe for: Scotch quail eggs
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
Preheat the oven to 180ºC/gas 4.
Cook the eggs in boiling water for 2 minutes, then plunge into cold water and carefully peel.
Squeeze the sausage meat into a bowl, discarding the skins, then pick in the thyme.
Beat the hen’s egg in a shallow bowl, and place the breadcrumbs into another bowl.
Divide the sausage mixture into 12 pieces, then shape around the eggs and carefully roll into a round.
Roll each round in the beaten egg, then the breadcrumbs until fully coated.
Very carefully heat 5cm of oil in a deep pan to 180ºC and very carefully fry the scotch eggs in batches for 1 to 2 minutes, or until golden.
Remove with caution and drain on kitchen paper, bake in oven for 5 minutes, then serve.