‘Scotch’ Eggs with an Oriental Dip


Preparation info

  • Makes


    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About


  • 24 quail eggs
  • 100 g (4 oz) cooked salmon
  • 100<


Boil the quail eggs for 3 minutes. Cool and shell.

Separately process the fish with a little seasoning and herbs – salmon with the chives, prawns with the coriander and crab with the basil.

Whisk the egg whites lightly, and divide among the three mixtures, using them as a binder. Use each mixture to wrap 8 quail eggs. Roll them in the breadcrumbs, and chill for an hour or so to