Scottish quail eggs

Ingredients for 4 servings:

• 12 small quail eggs
• 300 g chopped chicken
• 1 tsp ginger, freshly grated
• 1 tsp chives, freshly chopped
• 1 tsp mustard (Dijon)
• 30 g flour
• 1 egg(s), lightly beaten
• 50 g breadcrumbs
• oil

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

wrapped in chicken

Place eggs in a medium saucepan and cover with salted water. Stir very gently until the water boils (this will center the yolks). Boil for 5 minutes, remove, and cool in a bowl of cold water. Combine the chicken, ginger, chives, and mustard in a bowl. Peel the eggs and coat them in the flour. Divide the chicken mixture into 12 portions. With wet hands, coat each egg with 1 portion. Brush the coated eggs with beaten egg and roll them in the breadcrumbs, shaking off any excess. Heat oil in a deep frying pan and fry the eggs until golden brown. Drain on kitchen paper. Serve hot, either whole or halved. Tip: Make Scottish quail eggs up to 4 hours in advance and keep covered in the refrigerator. Fry just before serving and garnish with fresh herbs. Serve with lime wedges and chives or other garnishes of your choice. Makes 12.