Scotch quail’s eggs

Scotch quail’s eggs

By
From
Hix Oyster & Chop House
Makes
12
Photographer
Jason Lowe

Good-quality sausage and haggis are essential for these neat little bar snacks. Bought sausage meat is often poor quality so I’d recommend buying Cumberland sausages and removing the skins. Mayonnaise – flavoured with chopped capers, mustard or herbs, or all three – is the ideal accompaniment.

Ingredients

Quantity Ingredient
12 quail’s eggs
125g good-quality cumberland sausage meat
125g haggis
2-3 tablespoons plain flour
1 free-range egg, beaten
40-50g fresh white breadcrumbs
vegetable oil, for deep-frying

Method

  1. Bring a pan of water to the boil and carefully lower the quail’s eggs in, using a slotted spoon. Cook for 1½ minutes. Drain and cool under the cold tap for a minute or so, then carefully peel.
  2. Mix the sausage meat and haggis together and divide into 12 balls, then flatten into patties. Wrap one around each quail’s eggs, moulding it with your hands to coat evenly.
  3. Have 3 shallow bowls ready, one with flour, one with the egg and the third with the breadcrumbs. One at a time, coat the eggs with the flour first, shaking off excess, then put through the egg and finally into the breadcrumbs, turning them to coat all over and re-moulding as necessary.
  4. Heat a 6 cm depth of oil in a deep-fat fryer or other suitable deep, heavy pan to 140–150°C. Deep-fry the eggs for 4–5 minutes, turning them every so often to colour evenly. Remove with a slotted spoon and drain on kitchen paper.
  5. Serve the Scotch quail’s eggs whole or halved, with a flavoured mayonnaise.
Tags:
Hix Oyster & Chop House
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