Recipe Tip: Scotch Quail Eggs - Falstaff

Instructions

1. Step 1

   Boil eggs for two minutes, rinse and peel carefully. This is best done by peeling the shells and then placing the eggs in cold water for a few minutes.

2. Step 2

   Squeeze out the sausage meat and mash in a bowl. Grate the apple and mix it with the meat together with the thyme leaves.

3. Step 3

   For the breading, beat the chicken egg in a soup plate, prepare flour and breadcrumbs in two other plates.

4. Step 4

   Roll the sausage mixture into 12 balls.

5. Step 5

   To coat each egg, flatten a meatball on the palm of one hand, place an egg in the middle and carefully coat with the mixture.

6. Step 6

   Roll each scotch egg first in flour, then onto the beaten egg and breadcrumbs.

7. Step 7

   Heat up to 13cm of oil to 180 °C and fry the scotch eggs for two to three minutes until golden brown.

8. Step 8

   Drain by placing the eggs on a paper towel and serve on a bed of watercress or arugula.