“Try these full-on flavoured bad boys as an impressive and more delicate version of their larger chicken egg cousins – fabulous served with a well-hopped bitter,” said Richard.
Ingredients (makes four):
175g sausage meat
½ onion, finely chopped
2 rashers streaky bacon, finely diced
1 clove of garlic, crushed
50g Lancashire black pudding
4 quail’s eggs
Salt and pepper to taste
3 tbsp plain flour
2 eggs, beaten
4 tbsp breadcrumbs
Oil for shallow frying
Oil for deep frying
Watercress
Method:
Bring a pan of water to the boil, add the quail eggs and boil for two-and-a-half minutes. Immediately refresh under ice cold water. Heat a tbsp. of oil and fry the bacon until lightly coloured, add the onion and garlic and gently cook until soft. Allow to cool and add the sausage meat. Season with salt and pepper and crumble in the black pudding, combining the whole mixture thoroughly.
Divide the mixture into eight equal sized balls, make a recess in four of them and add a peeled quail egg to each recess. Cover with another ball of mixture and shape into an even sized ball.
Roll each Scotch egg in seasoned flour then transfer to the beaten egg and then roll in breadcrumbs. Fry in a deep fat fryer at 190 degrees centigrade until golden brown (about 4 to 5 minutes). Drain on kitchen paper, cut in half and serve on the watercress
