cups crushed plain corn flakes or 100 g fresh breadcrumbs
tablespoon rapeseed oil
Serving Size: 1 (735) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 92 g61 %
Total Fat 10.3 g15 %
Saturated Fat 3.7 g18 %
Cholesterol 119.6 mg
Sodium 78.8 mg
Dietary Fiber 0.4 g1 %
Sugars 0.6 g2 %
Protein 9.2 g
Preheat oven to 200°C (400°F, gas mark 6).
Boil water using a kettle or a pan.
Carefully put the quail's eggs into a small pan, adding the vinegar. Once the water boils, pour in the boiling water straight away and cook for 2 minutes. Don't do it longer, they will go rubbery!
Move the pan to the sink and run cold water over the eggs for 2 to 3 minutes.
Tap, roll and very gently peel the shells off them. Sometimes it helps if you do this under cold water. The first couple are hard to do but you'll get the hang of it.
Place the pork in a bowl with spices and mix together. Divide the meat into 12 equal portions.
Take a piece of the pork mixture and flatten it in the palm of your hand.
Place one of the quail eggs in the centre and stretch the pork mixture around to cover the egg completely, then roll between your hands to make an even-shaped ball. Repeat with the remaining eggs and pork mixture to make 12 balls.
Place the flour, beaten egg and cornflakes/breadcrumbs in 3 separate shallow bowls.
Dip each Scotch egg first in the flour to lightly coat, then in the beaten egg, and finally in the cornflakes/breadcrumbs. Repeat with the remaining eggs and place on a plate until ready to cook.
Bake for 20-25 minutes until golden, making sure the pork mixture is cooked all the way through.
Can be served hot or cold, goes well with mustard but I think they are tasty enough to skip it.