نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

بيض اسكتلندي صغير

British 60 Mins Prep · 15 Mins Cook

Finely chop the parsley.
Remove the sausage meat from the casing and mix it with half the breadcrumbs and the chopped parsley.
Boil the quail eggs for approx. 45 seconds to 1 minute for a soft centre, then immediately transfer them to an ice bath to stop cooking. Peel the eggs and set aside.
Divide the sausage mixture into 12 equal portions and flatten each into a thin patty on a sheet of cling film. Place a quail egg in the centre of each patty and carefully wrap the chicken mixture around it, ensuring each egg is completely covered.
Prepare three bowls: place the flour in the first, whisked egg in the second and the remaining breadcrumbs in the third. Roll each egg in flour, then dip in the egg and finally coat with breadcrumbs.
Heat the oil to 180°C in a deep frying pan or pot. Fry the coated eggs in batches of 6 for 3-4 minutes until golden brown. Drain on paper towels.
Serve the mini Scotch eggs with mustard and herbs.