If you mentioned Scotch eggs to me a few years ago I would be transported back to 70’s buffets. As you shape each one I find it’s easier to put them in flour straightaway and then place on a board whilst the rest are shaped. Once they have all been shaped and dipped in flour dunk them in the beaten egg and then breadcrumbs. Deep fry at 180 C for four minutes and enjoy them while they’re hot with red onion chutney or a bit of mustard, lovely! Enter your email address to subscribe to this blog and receive notifications of new posts by email.

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Nowadays the humble Scotch egg has been elevated to bistro level, mashed with chorizo or black pudding  and served hot and oozing and nothing at all like I remember.
As it turned out Christmas arrived and I picked up some quail eggs thinking I would use them in various dishes.

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