Scotch Eggs

In: Savoury Snacks

  Cooking temperature: 160°C



  • 12 Quail Eggs
  • 35 g Plain Flour
  • 2 Eggs
  • 3 slices Bread
  • 250 g Sausage Meat


  1. Place the quail eggs in a pan of cold water, bring to the boil and simmer for 3 mins. Then put them straight into cold water for about 10 minutes to cool down.
  2. Meanwhile, make the bread into breadcrumbs and spread them out onto a large plate.
  3. Break the other eggs into a bowl and beat them.
  4. Measure the flour into another bowl.
  5. When the quail eggs are cool, break the shells and peel them off. This can be very fiddly.
  6. Roll the peeled eggs in the flour to make sure they are dry.
  7. Divide the sausage meat into equal portions and flatten each piece into a little oval shape long enough to go round the egg.
  8. Roll the sausage meat round the eggs and squeeze it on firmly. Make sure there are no holes in the sausage meat or the eggs will burst when you cook them.
  9. Roll each sausage meat coated egg in the flour, then the beaten egg, then the breadcrumbs.
  10. Set your deep fryer to 160°C and fry for 3.5 mins and drain on kitchen paper.


To make with hen eggs, you will need to double the time for boiling and frying the eggs. You will also need twice as much sausage meat to cover them.


This is one of those recipes that really benefits from fresh eggs and quality sausage meat. Try your local farmers market.

You need a deep fryer for this recipe, I have this one and it is excellent: Kenwood DF520 Total Clean Deep Fryer 1.2KG White 2000w