Who doesn’t love a Scotch Egg?? The perfect snack for your elevenses, buffet or smorgasbord or even a delicious starter ahead of a traditional shoot meal.
Kindly donated to Eat Wild by Stephen Ellis.
Prep Time: 10 mins
Cook Time: 20 mins
12 Quails eggs
400g Minced game bird (pheasant, partridge and mallard work best)
50g Minced pork fat
Salt and Pepper
1 tsp of English mustard
100g of Flour
3 eggs, beaten
500g of breadcrumbs
Bring a pan of water to the boil cook the quail eggs for 2 1/2 minutes then place them directly into iced water. Allow to cool and then peel and set to one side.
Mix the game bird mince pork fat and a pinch of salt and pepper together. Then add the mustard and mix well, split the mixture into 12 even pieces the size of golf balls.
Lightly flour your hands and spread the mix in the palm of your hand, place the quail egg in the centre and wrap the meat around to form a ball. Repeat this process with all remaining quail eggs.
Place the seasoned flour in a bowl and set aside, repeat this process with both the beaten eggs and breadcrumbs. Flour all of the quail eggs then individually coat in the beaten egg and finish by rolling in the breadcrumbs.
Deep fat fry for 3 minutes at 180 degrees and then finish in the oven for 5 minutes at 180 degrees. Serve with a nice refreshing citrus salad.
Recipe with thanks to the team at Eat Wild