Scotch Quail Eggs

Scotch Quail Eggs

If you haven’t checked out our competition to win a copy of Dermot Seberry’s book “A Culinary Journey In The North East”, do check it out. In the meantime, we have a great recipe for scotch quail eggs to share with you. Our mouths are watering.


Ingredients for the Scotch Eggs

  • 4 of Tom Doherty’s black pepper sausages
  • ½ tsp of sweet paprika
  • 1tbsp of fresh rosemary leaves finely chopped
  • 1 tbsp of fresh sage leaves finely chopped
  • sea salt
  • ground pepper
  • 3 handfuls of plain flour
  • 2 free-range hen eggs, beaten
  • 125g of white breadcrumbs
  • 2 free-range quail eggs
  • vegetable oil
  • nutmeg


Tear open the sausages and squeeze the meat into a small bowl.

Add the chopped herbs, a few gratings of nutmeg and a little salt and pepper. Then use a fork to bind it together. Separately, have ready 3 bowls. 1 with the flour, 1 with the beaten egg and 1 with breadcrumbs.

Carefully place the quail eggs into a small pan and pour boiling water over them to cook for 2 minutes, no longer. Then immediately move the pan to the sink and run cold water over the eggs for 2 to 3 minutes.

Lightly tap the shell on a work surface and roll the egg ever-so-gently to loosen the shell before peeling. Do it under running water if it helps.

Take a marble-sized piece of sausage meat and flatten it out in the palm of your clean hand until it’s about 6cm in diameter.

Pop an egg into the middle, then carefully shape and mould the sausage meat up around the egg with your floured hands. You need to get into the routine of pulling up the sides, gently squeezing, patting and moulding the meat around the egg.

Transfer the eggs to the bowl of flour followed by the beaten egg. Then roll them in the breadcrumbs. They’ll be more robust to hold now, so pat and hug them into shape.
When you’re ready to cook, put a deep casserole-type pan on a medium high heat and put vegetable oil in about 8cm deep. Make sure you never fill a pan more than halfway up with oil. Carefully lower the Scotch eggs into the pan. After 4 minutes it should be golden and perfectly cooked through.

For The Black Pudding

Cut two thick slices of Tom Doherty’s black pudding, and gently shallow fry for 3 to 4 minutes and place on kitchen paper towel to drain.

Barrel Fondant Potato

  • 150g butter
  • 2 potatoes, peeled, cut into a barrel-shape using a cookie cutter
  • 75ml chicken or vegetable stock
  • 2 garlic cloves, peeled, crushed lightly with the edge of a knife
  • 2-3 sprigs fresh thyme
  • sea salt flakes and freshly ground black pepper
  1. Heat the butter in a saucepan. When the butter begins to foam add the potatoes and fry until deep golden-brown on the under- side, about 5-6 minutes. (Do not move the potatoes as they cook.)
  2. Turn over the potatoes and cook for a further 5-6 minutes, or until golden-brown on both sides.
  3. Carefully pour in the stock, the garlic cloves and thyme sprigs. Then season to taste with salt and freshly ground black peppercorns.
  4. Cover the pan with a lid and reduce the heat until the stock is simmering. Simmer the potatoes until tender. Then remove the potatoes from the pan using a slotted spoon and keep warm.

For the Curry Mayonnaise

Garnish the dish with fresh pea shoots from ‘In Season farm’.

You’ll find more information on the book and the author, Dermot Seberry on his website. All photo credit goes to the book.

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