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Makes 6 small scotch eggs
Preparation time 30 minutes
Cooking time 10 – 20 minutes
Preheat oven to 375°F,190°C, gas 5

These are great for a snack, for an appetiser, to have with drinks, and to take with you for lunch at the office or for a picnic. They may be made a day or two in advance and can be eaten hot or cold.

To comply with The Fine Diet, these scotch eggs must be made without the sausage meat which is a usual ingredient of scotch eggs. In order to prevent them falling apart, we make them smaller, using quails eggs instead of hens eggs. This way the scotch egg will hold together better

Turkey mince is used instead of chicken or beef as it tends to be more moist. Turkey mince is readily available at most supermarkets, however turkey thigh meat is the best choice for this recipe as breast can be too dry so, ideally for this recipe, get your butcher to very finely mince turkey thigh meat for you.
Ingredients:

  • 6  Quails Eggs [or number to suit, allowing 2 eggs per person as an appetiser]
  • 300 gm [10oz] Turkey thigh mince [keep in mind that this works out at 50grams[2oz] of turkey mince per egg, should you need to vary the amount].
  • Salt and Pepper to taste.

 

Cook the eggs in boiling water for just a couple of minutes. Quails’ eggs can be difficult to shell because the eggs are small and the shells are thin. You may find it easier to roll them on the kitchen counter top and crack the shells this way, before peeling the shells from the egg.

Mix turkey mince and seasoning together. Divide the mixture into 6 even portions, each portion will be 50 grams. Put a portion into the palm of one hand, make a depression and place one shelled quail’s egg into it. Wet the other hand and shape the mince into a ball, enclosing the quail’s egg so it resembles a small scotch egg. Place on a baking tray and cook in a moderate oven for 20 minutes. These can be eaten either hot or cold. Once cold, keep covered and refrigerated.

You can experiment with adding different flavours to the turkey mince.