Scotch quail eggs

Step 1

Preheat the oven to 180ºC/gas

Step 2

Cook the eggs in boiling water for 2 minutes, then plunge into cold water and carefully peel. Squeeze the sausage meat into a bowl, discarding the skins, then pick in the thyme. Beat the hen's egg in a shallow bowl, and place the breadcrumbs into another bowl. Divide the sausage mixture into 12 pieces, then shape around the eggs and carefully roll into a round. Roll each round in the beaten egg, then the breadcrumbs until fully coated. Very carefully heat 5cm of oil in a deep pan to 180ºC and very carefully fry the scotch eggs in batches for 1 to 2 minutes, or until golden. Remove with caution and drain on kitchen paper, bake in oven for 5 minutes, then serve.