Thyme & caramelised onion mini Scotch eggs

Making these mini Scotch quail's eggs is well worth the effort, best enjoyed warm with a sprinkling of flaky sea salt. The perfect party food!

Prep:45 mins
Cook:20 mins
plus at least 50 mins chilling

More effort

Nutrition per serving

kcal 259
fat 19g
saturates 5g
carbs 13g
sugars 3g
fibre 2g
protein 8g
salt 0.7g

Ingredients

2 tbsp white wine vinegar
12 quail’s eggs at room temperature (see tip below)
500g sausagemeat
10 thyme sprigs, leaves picked and roughly chopped
75g caramelised onion chutney
50g plain flour
2 hen’s eggs
100g fresh breadcrumbs
vegetable oil or sunflower oil, for frying

Tip

Egg freshness

Did you know, as eggs get older, the liquid inside evaporates through their porous shells, creating an air bubble between the albumen and the shell wall. This means that when you boil slightly older eggs, they will be easier to peel as the air bubble is larger - helpful when dealing with delicate softly boiled eggs.

Method

Fill a large pan with water and bring to the boil. Fill a bowl with cold water and add the vinegar. Lower the quail’s eggs into the boiling water with a slotted spoon and cook for 2 mins. Scoop out the eggs, plunge them into the vinegar water and leave to cool for at least 20 mins, or drain and chill for up to 24 hrs.
In a large bowl, mash the sausagemeat, thyme and chutney until well combined. Drain and carefully peel the eggs. They should be softly boiled, so will be delicate – try not to break the egg white as you peel them.
Spread the flour over a plate. Whisk the hen’s eggs in a wide, shallow bowl and tip the breadcrumbs into a third dish. Divide the sausage mixture into 12 patties. Take one patty and flatten it in the palm of your hand. Put a peeled egg in the centre and carefully wrap the patty around the egg to completely enclose it. Roll in flour, then egg, then the breadcrumbs. Continue with the remaining 11 eggs, then chill for at least 30 mins, or overnight.
Half-fill a large pan with oil, heat to 180C on a thermometer, or until a cube of bread browns in 45 secs. Gently drop in a few eggs, making sure you don’t overcrowd the pan, and cook for 3 mins or until deep golden brown and crisp. Remove with a slotted spoon onto a tray lined with kitchen paper, and sprinkle with flaky sea salt. Serve warm or cold. Will keep in the fridge for 1 day.