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Chicken quail Scotch eggs with lemon and dill mayonnaise


Serves 12

  • 12 quail eggs
  • 200g chicken thigh, minced
  • 2 tsp fresh thyme leaves
  • 2 large free-range eggs
  • 100g plain flour
  • 200g breadcrumbs
  • Salt and pepper

Lemon and dill mayonnaise

  • 1 egg yolk
  • 1 tsp Dijon mustard
  • 1 tsp white wine vinegar
  • Vegetable oil
  • 2 tsp chopped dill
  • Zest of one lemon, finely chopped


1. First make the lemon and dill mayonnaise.

2. Place the egg yolk, mustard and vinegar in a large bowl and whisk vigorously. When the mixture is combined slowly drip in the vegetable oil, whilst whisking all the time. The mixture will start to thicken and become mayonnaise. Keep adding oil until mayonnaise is thick and creamy. Add the dill, lemon zest and salt and pepper. Cover and refrigerate.

3. Preheat the oven to 180C

4. Set the fryer to 180C

5. Boil the quail eggs for 3 minutes, refresh in ice cold water, cool completely and carefully peel.

6. Season the minced chicken with salt and pepper, add the thyme leaves and mix thoroughly.

7. Beat the eggs in a shallow bowl, place the flour into another bowl, followed by another bowl with the breadcrumbs.

8. Split the chicken mince mixture into 12 even pieces, carefully shape around the eggs, roll into a round ball.

9. Roll each egg in the flour, beaten egg, then the breadcrumbs.

10. Fry the coated eggs for 1 to 2 minutes, or until golden.

11. Drain on kitchen paper, transfer to a baking tray and bake in oven for 3-4 minutes. The chicken should be cooked but the egg yolk still runny. Serve immediately with the lemon and dill mayonnaise. Garnish with dill.