Quail Eggs In Scottish

"This popular traditional British dish for a picnic - Quail Eggs In Scottish!"

Іngredients


12 pieces. Quail egg
1 St. Flour
1 St. Breadcrumbs
2 pieces. Egg
1 pieces. Sausage
Vegetable oil
Salt, pepper
Table of measures and scales


Method


Fill a pan with water on two thirds and bring to boiling. Then accurately add quail eggs (everything, on one not at once, but quickly) and continue to cook within 4-5 minutes to a condition of hard boiled egg. On preparation get eggs and at once dip into cold water.
Quail eggs in Scottish
Divide sausage into 12 equal parts, length of each piece has to be approximately about your palm. 1 piece of sausage in 1 portion. Peel eggs, densely wrap up sausage each egg around completely to protect egg white and yolk.
Quail eggs in Scottish
Fill flour and breadcrumbs in different superficial plates. Dip eggs into flour. Then beat usual egg in separate capacity and by means of a brush apply on quail egg in flour. It becomes in order that breadcrumbs didn't disappear in the course of cooking. Shake surplus of a breading and put into the refrigerator for 1 day.
Quail eggs in Scottish
In a small pan heat sunflower oil, dip eggs there, periodically turning until sausage prepares and the breading won't become golden color with a crisp, about 5-6 minutes. Shift eggs to a paper towel to dry up. Slightly season with salt and pepper, serve with mustard.

Bon appetit!