These are best eaten slightly warm as a starter, or you can serve them cold for a picnic or as canapés. A garnish of raw or deep-fried celery leaves is perfect. Serve mayonnaise or a spicy relish on the side.
8 quail’s eggs
300g (10½oz) pork fillet or shoulder, trimmed and finely minced
1 egg white
2 tsp snipped parsley and chives
salt and freshly ground pepper
small pinch of cayenne
2 medium eggs
2 tbsp milk
seasoned flour, to dust
100g (1¼ cups) fine white breadcrumbs, to coat
300ml (1¼ cups) groundnut oil, to deep-fry
Hard-boil the quail’s eggs (see Boiled eggs), allowing 2½–3 minutes after the water starts simmering. Peel and pat dry with kitchen paper.
In a bowl, mix the pork with the egg white, parsley, chives, salt, pepper and cayenne. Take about an eighth of this mixture and lightly flatten it in the palm of your hand. Place a boiled quail’s egg in the middle and gently mould the meat around the egg; it should not be more than 4 mm (⅙in) thick. Repeat with the other quail’s eggs.
Beat the eggs with the milk and season with salt and pepper. Roll the Scotch eggs in the seasoned flour, taking care not to spoil the shape, and dust off any excess. Dip each one into the egg mixture, then roll in breadcrumbs to coat evenly.
Heat the oil for deep-frying in a deep pan to 180°C/350ºF. Deep-fry the Scotch eggs, a few at a time, for 1½– 2 minutes. Lift out with a slotted spoon and drain on kitchen paper.