Penny's Scotch eggs recipe

If you've not made a Scotch egg since home economics class why not make Penny's 'wee ones'. They're done with quail's eggs, perfect for a party or as a starter

Makes 12 eggs

• 12 quail's eggs
• 250g of good pork-based sausages of your choice
• Salt and pepper

For the coating:

• 2 chicken's eggs
• 150g bread crumbs (day old uncut white loaf blitzed in a food processor works best)

How to make Penny's Scotch eggs

1. Place the quail's eggs in a saucepan of cold water and bring to boil then count for four minutes. Remove and place the eggs under running cold water to cool down.

2. While the eggs are cooling run the sausages under the cold tap, then slice the skin lengthways with a knife, the filling should come out easily. Place the filling in a bowl, season, then mix together.

3. Divide the sausage mix into three portions, then divide each of those three into four, giving you 12 little portions. This is easier than trying to portion out 12 from the one big amount.

4. Carefully peel your quail's eggs and have them ready. Beat your chicken's eggs together in a bowl, making sure your breadcrumbs are to hand.

5. Take a portion of the sausage meat and squash it a little on a lightly floured surface creating a patty. Place the egg in the middle and gently work the meat mix up around the sides, rolling it around in your hands.

6. Dip each ball into the beaten egg mix (with a wet hand) and then toss in the breadcrumbs (with a dry hand) and place on a tray sprinkled with breadcrumbs to stop them sticking.

7. Drop four at a time into a saucepan of hot oil and shallow fry in approximately 10 mm of oil for approximately 6 minutes until a temperature of 70@C is reached gently shaking the frying pan to ensure even cooking. Alternatively - set your deep fat fryer to 160@C and cook the eggs for 5 minutes.

8. Remove and place onto kitchen paper to drain. The eggs are best eaten while still a little warm but can be cooled and put in the fridge.

© The Handmade Scotch Egg Company