Oven-Baked Mini Scotch Eggs

One step at a time

Let’s make it

1. 1

   Boil and cool the eggs

   Lower the quail eggs into gently boiling water with a spoon and simmer for about 4–5 minutes, until the whites and yolks are firm. Transfer to cold water. Once cool, gently crack the shells, peel and pat the eggs dry.

2. 2

   Prepare the oven and coating

   Heat the oven to 200°C/180°C fan/gas 6 and lightly oil a baking tray. Put the flour, milk and breadcrumbs into three separate shallow dishes.

3. 3

   Wrap each egg

   Divide the sausage meat into 12 portions, about 25g each. Flatten one portion in your palm, place an egg in the middle and gently mould the meat all around it. Seal any gaps and repeat with the remaining eggs. Wash hands and surfaces after handling raw meat.

4. 4

   Coat evenly

   Roll each wrapped egg in flour and shake off the excess. Dip in milk, then roll in breadcrumbs, pressing lightly so they stick. Arrange on the tray with space between them and brush lightly with oil.

5. 5

   Bake thoroughly

   Bake for about 20–25 minutes, turning carefully halfway through. The coating should be golden and the sausage meat fully cooked. Check the meat layer with a clean food thermometer: it should reach 75°C for at least 30 seconds. Continue cooking if necessary.

6. 6

   Rest briefly

   Leave for 5 minutes before serving, as the centres will be hot. Cut one in half to check the egg is firm and show off the layers.

Cooking times are a guide: check your food is cooked through before serving. Cook eggs until both the white and yolk are set. Food safety guidance.