Preparation Notes: 40min, plus cooling and chilling
Cooking Notes: about 20min
Advertisement - Continue Reading Below
- 16 fresh quail eggs
- 650 g Cumberland sausages, skinned
- 40 g (1 1/2oz) plain flour
- 2 medium eggs, beaten
- 100 g (3 1/2oz) fresh white breadcrumbs
- vegetable oil, to fry
- Step 1
In a large pan of boiling water, cook quail eggs for 2min exactly. Transfer to a large bowl of iced water. Set aside to cool completely. Lift eggs out and carefully peel (they will feel soft).
- Step 2
In the palm of your hand, flatten about 40g (11/2oz) sausage meat into a circle about 9cm (31/2in) wide. Put a quail egg in the centre and carefully draw up the edges of the sausage meat to encase it. Carefully roll into a ball. Repeat with remaining eggs and sausage meat. Set balls on a baking tray, cover and chill for 30min.
- Step 3
Put the flour, beaten eggs and breadcrumbs into three separate bowls. Coat each ball in flour (tap off excess), then egg, then coat in breadcrumbs.
- Step 4
Fill a large, deep pan (with a lid) with oil to 7.5cm (3in) deep. Heat oil to 180°C or until a cube of bread turns golden in 15sec.
- Step 5
Using a slotted spoon, lower four Scotch eggs into the oil and cook for 4min. Lift out on to kitchen paper. Repeat with remaining Scotch eggs, monitoring the oil temperature as you go. For runny centres, serve immediately (eggs will continue to cook on cooling). Sprinkle with salt and serve with mustard.
Like this? You'll love...
Egg and bacon pie
Easy dinner party recipe ideas
More triple-tested recipes
GH Tips
GET AHEAD Complete recipe up to 2 days ahead. Store cooled eggs, covered, in fridge. To serve, transfer to a baking tray, preheat oven to 180°C (160°C fan) mark 4 and reheat for 8min (yolks will be cooked through).
When frying, monitor the heat under your pan or use a digital thermometer to ensure oil stays at an even temperature.
Per Serving:
- Calories: 197
- Fibre: 1 g
- Total carbs: 7 g
- Sugars: 1 g
- Total fat: 16 g
- Saturated fat: 5 g
- Protein: 7 g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. 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
