Put the 5 quail eggs into a pan of water and bring to the boil.

Boil for around 5 minutes, then transfer to a bowl of cold water. Once cooled, carefully peel them. It will be a little runny in the middle. If you like a harder boiled centre, boil them for an extra couple of minutes.

I used left over chicken cutlet mix to wrap the boiled eggs. Please refer first 7 steps of chicken cutlet to prepare cutlet mix. Instead of cutlet mix, you can use sausage meat as well.

Have 3 plates ready - one with flour, one with the beaten eggs and a third one with the breadcrumbs.

To make the Scotch eggs, flatten cutlet mix into an oval-shaped pattie. Roll a peeled egg in flour, then pop it in the middle of the pattie. Gently shape the meat mix evenly around the egg, moulding it with your hands.

Roll the meat-wrapped egg in the flour, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs.

Heat the oil in a deep pan. Shallow fry the eggs. Enjoy the scotch eggs with some tomato sauce :)