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Super easy recipe for mini Scotch eggs
These mini version of traditional scotch eggs makes them perfect party food and for picnics too
Ingredients
- 12 quails eggs
- 1 tbsp thyme fresh thyme finely chopped
- 4 sausages thick sausages with skin removed
- 1 egg beaten
- 2 tbsp flour
- 100 g breadcrumbs
- 1 tbsp parmesan cheese grated
- Salt and pepper to taste
- Oil for deep frying
Instructions
- Boil the quails eggs for 2 minutes, plunge into cold water to stop cooking and peel
- Mix thyme and seasoning with sausage meat and divide into 12 pieces
- Flatten out and roll around the eggs
- put beaten egg in one bowl, have the flour in another bowl and the mixture of breadcrumbs and parmesan in abother bowl
- roll the scotch eggs in the flour then the egg and finally the crumb mixture
- Heat oil in a high sided pan to 350F/180C and fry the Scotch Eggs in batches for approx 2 mins till golden
Notes
The mini scotch eggs will keep for 4-5 days in the fridge.
They can be served warm or at room temperature. great served with a dip.
Nutrition
Calories: 145kcalCarbohydrates: 7gProtein: 7gFat: 9gSaturated Fat: 3gTrans Fat: 1gCholesterol: 110mgSodium: 266mgPotassium: 109mgFiber: 1gSugar: 1gVitamin A: 121IUVitamin C: 1mgCalcium: 33mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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