Scotch quail eggs

Method

• Boil a kettle. Put the quails eggs in a small pot, once the kettle boils pour it over the eggs and boil for 2 minutes. Immediatley drain and run cold water over them for 2- 3 minutes. Tap and roll each one very gently in order to peel the shells off. Doing under cold water can help.
• Take the sausage meat out of the sausage skins and put into a bowl add the paprika, herbs a few gratings of nutmeg and a little salt and pepper, mix through.
• Next you need 3 separate shallow dishes, put the flour in one, the breadcrumbs in another and finally the beaten eggs in the last one.
• Take a marble-sized piece of sausage meat and flatten it out in the palm of your clean hand until it's about 6cm in diameter. Pop an egg into the middle, then carefully shape and mould the sausage meat up around the egg with your floured hands. You need to get into the routine of pulling up the sides, gently squeezing, moulding, patting and very gently squashing the meat around the egg. Repeat with all 12 eggs, then coat them well with flour. Transfer them to the bowl of beaten egg and coat well, then roll them in the breadcrumbs. They'll be more robust now, so mould them into shape. When they're all done, put them into a container and put them into the fridge until needed.
• When you're ready to cook, heat the fryer to 180°C .Carefully lower one Scotch egg into the basket. After about 4 minutes it should be golden and perfectly cooked through, so take it out of the pan and cut it in half to see if you should have cooked it for less or more time – once you know where you stand, you can cook the rest, in batches of 10 or less. ??Transfer the cooked Scotch eggs to a plate lined with kitchen paper to drain, and serve scattered with a pinch of sea salt.