I’m a big fan of Scotch eggs – there’s just something about taking a hard boiled egg and wrapping it in sausage and bread crumbs and deep frying it that really does it for me. Sometimes, though, they’re so big that the whole thing becomes a giant gut bomb waiting to detonate.
So when Denise of 2Silos gifted me with a box of quail eggs to try, the first thing that came to mind was Scotch Eggs – after all, if it can be done with regular sized eggs, isn’t it possible to make little miniature Scotch Eggs with quail eggs? All the taste without all of the commitment. In short, the answer is yes – the timing for boiling the eggs took some experimentation to pinpoint, but it all came together perfectly. I’m submitting this creation to the Grow Your Own blogging event.
Miniature Scotch Eggs
12 quail eggs, boiled for 5 minutes and then peeled
1 lb. breakfast sausage
1 cup flour
1 cup seasoned bread crumbs (use more if needed)
After peeling hard boiled quail eggs, dredge in flour, egg wash, bread crumbs, and then egg wash and bread crumbs a second time. Once all of the eggs have been encased in sausage, put in the fridge for at least an hour for crumb to firm up. Deep fry in hot oil until outside is a dark golden brown and innards are fully cooked, 5-10 minutes. Serve with a nice garlic aioli or remoulade.