How to make smoked trout and curry scotch eggs. Check out our classic scotch eggs, crab scotch quail's eggs, Thai scotch eggs and chicken katsu scotch egg


  • 12 quail's eggs
  • 4 good-quality pork sausages, skinned
  • finely chopped to make 2 tbsp flat-leaf parsley
  • finely chopped to make 1 tbsp sage
  • ½ tsp Dijon mustard
  • 2-3 tbsp plain flour, seasoned
  • 2 eggs, beaten
  • 75g
  • for deep frying groundnut oil


  • STEP 1

    Carefully lower the quail’s eggs into a pot of boiling water and cook for 2 minutes.

  • STEP 2

    Drain then tip into a bowl of iced water to stop them cooking further.

  • STEP 3

    Carefully peel the eggs and leave them to dry on kitchen paper.

  • STEP 4

    Put the sausage, herbs and mustard in a bowl and season. Mix really well, you might find this easiest with your hands. Divide into 12 pieces.

  • STEP 5

    Put each piece between two sheets of clingfilm and use your fingers to press out into a circle. Lift off the top sheet of clingfilm.

  • STEP 6

    Put an egg in the middle of the sausage meat circle and use the outer layer of clingfilm to help wrap the meat around the egg. Press the edges of the meat together so there is no egg left exposed. Peel off the outer layer of clingfilm and put the flour, beaten egg and breadcrumbs into separate dishes.

  • STEP 7

    Roll the Scotch eggs in flour, then in egg, then breadcrumbs. Repeat the egg and breadcrumb stages so you have a double outer coating. Repeat until all the eggs are covered. Chill for 20 minutes or until you are ready to cook. Heat the oil in a pan no more than ⅓ full with oil and heat until it reaches 180C on a thermometer or a cube of bread browns in about 30 seconds.

  • STEP 8

    Cook the eggs in batches for 4 minutes or until crisp and golden. Drain on kitchen paper and serve warm or cold.


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