Some friends of mine from England turned me on to Scotch Eggs about 12 years ago. Made them many times. We like to top them with some Hollandaise or diip them in some sort of mustard concoction.
I tried to make a bunch and freeze them once but the egg turned grey and was not nice to look at so I would not recommend that. They must be made fresh. Scotch Eggs are very easy to make but require some prep.
I have been raising some Cortunix Quail for a year or so. Since these quail lay eggs like crazy I decided to try some Scotch Quail Eggs. Glad I did!
They come out much smaller (less than golf ball size) than a Scotch chicken egg which is almost baseball size. Even though they are smaller I prefer to cut them in half prior to serving. Keeps people from 'double dipping' and makes them easier to eat.
Here's how I make them:
- Bring water to a boil.
- Add quail eggs.
- Boil for 4 minutes
- Remove to ice bath and soak till cool.
- Drain and cover with white vinegar. Keep in fridge overnight. *Vinegar will dissolve shell making them easier to peel
- Peel eggs the next day.
I use three pyrex dishes: one for flour, one for panko bread crumbs, and one for egg wash.
- dredge eggs in flour. *Flour helps the sausage stick to the egg.
- mash out a thin patty of breakfast sausage and wrap the egg in the sausage. *Do not make it too thick. 1/4" is too thick.
- Roll in egg wash, then in bread crumbs, back in egg wash and back in bread crumbs.
- Deep fry @ 350 until done.
- Let rest for a minute or two and cut in half to serve.
I tried to make a bunch and freeze them once but the egg turned grey and was not nice to look at so I would not recommend that. They must be made fresh. Scotch Eggs are very easy to make but require some prep.
I have been raising some Cortunix Quail for a year or so. Since these quail lay eggs like crazy I decided to try some Scotch Quail Eggs. Glad I did!
They come out much smaller (less than golf ball size) than a Scotch chicken egg which is almost baseball size. Even though they are smaller I prefer to cut them in half prior to serving. Keeps people from 'double dipping' and makes them easier to eat.
Here's how I make them:
- Bring water to a boil.
- Add quail eggs.
- Boil for 4 minutes
- Remove to ice bath and soak till cool.
- Drain and cover with white vinegar. Keep in fridge overnight. *Vinegar will dissolve shell making them easier to peel
- Peel eggs the next day.
I use three pyrex dishes: one for flour, one for panko bread crumbs, and one for egg wash.
- dredge eggs in flour. *Flour helps the sausage stick to the egg.
- mash out a thin patty of breakfast sausage and wrap the egg in the sausage. *Do not make it too thick. 1/4" is too thick.
- Roll in egg wash, then in bread crumbs, back in egg wash and back in bread crumbs.
- Deep fry @ 350 until done.
- Let rest for a minute or two and cut in half to serve.
