Here’s my take on this gastropub fave! There’s just something special about scotch eggs, and the layers of delicious contrast. Battered with breading and wrapped in sausage – the flavor contrast biting into the crisp breading, sausage and pop of egg is incredible. I created these with quail eggs, and they’re perfect two-biters. You’ll notice that I also panko and fried quail eggs without the sausage and it was just as satisfying (inspired by a meal at the now closed Kushimaru, which served fried skewers of all the meats, seafood & veg that you can think of- Osaka-style).
- No additional seasoning needed! Depending on what type of sausage you use, but sausages in general are usually already heavily seasoned – just let that shine :).
- To boil quail eggs: Soft-boiled is a strict 1 minute boil. Hard-boiled is over 2 minutes.
Cooking time: 10
Preparation time: 10
2 sausages, uncased
2 tablespoon flour
6 quail eggs, hard (2 minute boiling) or soft-boiled (1 minute boiling)
1 hens egg, whisked
1 cup breadcrumbs or panko
- Create your stations! Prepare whisked egg, flour and breadcrumbs into three separate wide bowls.
- Uncase the sausage. Divide into three. Flatten one portion of sausage mix onto one hand (picture reference), and spread out evenly. Place quail egg in the center. Curve hand to wrap around quail egg and pinch to secure. There may be heavier parts of sausage in some areas, don’t be afraid to pinch it off and replace it where you think needs it. Repeat with remaining eggs & sausages.
- Dust sausage wrapped egg with flour, roll into egg wash and drain excess, roll into breadcrumb/panko. Repeat with remaining eggs.
- Place oil to a depth of 2 inches. Test readiness with wooden chopstick/utensil, tiny bubbles will rapidly appear. Add breaded eggs gently into the oil. Flip after 3 minutes, allow to cook for another 2 minutes. Once golden brown, it’s ready!