Quail Scotch eggs

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Scotch eggs are classic picnic snack that have come back into favour. James Sommerin uses quail eggs in his Scotch eggs recipe. Quail eggs are small and a bit fiddly, so you may want to boil extra if you have trouble peeling them.

First published in 2015
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Scotch eggs


  • 2 eggs
  • 100g of plain flour
  • 100g of Panko breadcrumbs (1)


  • Deep fat fryer


Prepare a bowl of ice water. Bring a litre or two of water to the boil in a pan. Carefully drop the quail's eggs in and boil for 2 minutes
Remove the eggs from the water with a slotted spoon and place into ice cold water. Once they are cold, peel and set aside. Be very careful when handling the quail's eggs – they will be soft and fragile
Using your hands, mix the sausage meat in a bowl with the chopped thyme, truffle oil and a pinch of salt and pepper
Divide the sausage mixture into 6 equal quantities and press flat between your hands to form a thin sheet of the sausage mixture. Carefully wrap each quail's egg in the mixture, packing the eggs solid and ensuring that there are no air pockets
Cover the Scotch eggs with cling film and refrigerate for 5 minutes to set
Whisk the hen's eggs in a bowl. Place the flour and panko breadcrumbs on 2 different plates
  • 2 eggs
  • 100g of plain flour
  • 100g of Panko breadcrumbs (1)
Cover each Scotch egg with the flour, egg and then panko breadcrumbs, then roll again in egg and breadcrumbs, lightly coating each time. The second coating prevents any cracks when frying
Heat the deep fat fryer to 175˚C and fry the scotch eggs for 3 minutes
  • vegetable oil, for deep frying
When they are done frying, place the Scotch eggs on some sheets of kitchen towel and lightly pat to remove any excess grease. Serve immediately
First published in 2015

Noted for his innovative, flavourful food, James Sommerin has won multiple Michelin stars throughout his career, most recently at his lauded Penarth restaurant, Home.

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