I have “miniaturized” a traditional recipe of Scotch Eggs by replacing regular eggs with the smaller quail eggs. This is the trick of obtaining an excellent little bite, lighter than the traditional version but tasteful all the same. And if you preferred to go vegetarian, then use a mix of chickpeas and herbs instead of the meat for wrapping (see vegetarian version below). These are perfect for Easter!
- 16 quail eggs
- 160 gr sausage meat
- 1 fresh small bunch parseley
- 1 tiny bunch chives
- 1 tsp English mustard
- 2 eggs (organic if possible)
- plain flour
- panko or white breadcrumbs
- peanut oil
Place quail eggs into a pot of cold water and bring to a boil, then cook for 3 minutes. Cool eggs in a bowl of cold water before delicately peeling them.
Finely chop the parsley and chives, mix well with the sausage meat and mustard, season to taste with salt and pepper and a good grating of nutmeg. Form 16 balls the same size of the eggs and set aside. Now have ready 3 bowls, one with the 2 ‘regular’ eggs that you will have beaten, one with the flour and the last one with the breadcrumbs.
To mould the Scotch egg take a small ball of the sausage mixture (you only need about 10gr of the mixture for each egg), flatten on the palm of your hand (better if lightly dusted with flour) and pop the egg, lightly dusted with flour as well, in the center. Evenly wrap the egg with sausage mixture, moulding well and trying to maintain an oval shape.
Deep fry until golden and crispy for around 3 minutes on medium heat (it is important that the meat has enough time to cook), dry on paper towels and serve immediately.
For the vegetarian version, take all the steps mentioned above but replace the sausage mixture with a mix of 300 gr chickpeas, 1 bunch fresh parseley, 1 shallot, 1/3 garlic clove, sea salt, pepper and a good grating of nutmeg, all mixed in a food processor.