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    Home > Blog > Appetizers > Scotch Eggs

    Scotch Eggs

    by Teri Lyn Fisher · Published: Jul 12, 2011 · Modified: Oct 2, 2020

    Jump to Recipe
    Scotch eggs are hard boiled eggs surrounded with breakfast sausage, breaded and then fried. For our twist on this classic English recipe, we have used quail eggs, which makes them a really perfect size for snacking or appetizers.
    Hard boiled quail egg wrapped in sausage, coated in bread crumbs, then fried.

    Scotch eggs are is a very interesting dish. It consists of a hard boiled eggs surrounded with breakfast sausage, breaded and then fried. They are very very tasty. For an appetizer, we felt like chicken eggs would be too large, so for this recipe, we used quail eggs. They are much smaller, and you can find them at most Asian markets, or specialty food markets. They are a bit more expensive than regular eggs, but make the perfect size for a great appetizer. 

    To easily crack quail eggs, the best method we have found is to crack the egg all over the shell. Either by rubbing it against a counter top with the palm of your hand to crush the egg shells lightly, or with the back of a spoon. Then under running water, gently remove the shells. 

    Here are some other egg recipes you might enjoy: 

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    Egg McMuffins
    A recipe for an Uni Risotto topped with a quail egg yolk.
    Uni Risotto with a Quail Egg Yolk

    Fried Deviled Eggs recipe on a platter ready to be served.
    Fried Deviled Eggs

    Click below to view our entire appetizer recipe collection:

    Click here for all our Appetizer Recipes

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    Hard boiled quail egg wrapped in sausage, coated in bread crumbs, then fried.

    Scotch Eggs

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    PRINT RECIPE Pin Recipe
    Scotch eggs are hard boiled eggs surrounded with breakfast sausage, breaded and then fried. For our twist on this classic English recipe, we have used quail eggs, which makes them a really perfect size for snacking or appetizers.
    RECIPE BY Teri & Jenny
    Prep Time: 20 minutes mins
    Cook Time: 10 minutes mins
    Total Time: 30 minutes mins
    Servings: 12

      EQUIPMENT  

    • 12 wooden cocktail picks

      INGREDIENTS  

    • 12 quail eggs, hard boiled and peeled
    • ½ pound low sodium breakfast sausage
    • 1 cup seasoned breadcrumbs
    • ½ cup grated parmesan cheese, divided
    • salt and pepper to taste
    • 1 quart oil for frying

      INSTRUCTIONS  

    • Pour oil into a large pot and begin preheating on medium-high heat.
    • Place about 1 tablespoon of sausage, evenly, around each quail egg, forming a thin meatball-like layer around the eggs.
    • Place breadcrumbs and ¼ cup parmesan into a shallow dish and gently roll eggs in mixture until fully coated.
    • Once oil has reached 350° F, fry eggs in two batches, for 5 minutes.
    • Drain on paper towels and season with salt and pepper.
    • Finish with a sprinkle of the remaining ¼ cup of parmesan and serve on cocktail picks.

      NOTES  

    • *Makes 12 Scotch Eggs
    Serving: 1g Calories: 128kcal Carbohydrates: 7g Protein: 7g Fat: 8g Saturated Fat: 3g Cholesterol: 93mg Sodium: 330mg Potassium: 87mg Fiber: 1g Sugar: 1g Vitamin A: 118IU Vitamin C: 1mg Calcium: 72mg Iron: 1mg
    CUISINE: English
    KEYWORD: quail eggs, scotch eggs
    COURSE: Appetizer

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    July 12, 2011 / 17 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Aromatic Roasted Root Vegetables
    Next Post: Simple Spinach and Ricotta Stuffed Shells Next Post >

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    July 12, 2011 / 17 Comments

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    1. Rosie

      November 05, 2014 at 3:24 am

      I love how easy you make it sound – when I did mine I had a right kerfuffle with them – ended up working out but took me a good 2 hours!! It was my first blog post though haha. I love how crispy yours look.

      http://www.notesofbacon.blogspot.co.uk/2013/11/the-perfect-scotch-egg.html

      Have been following your blog for a couple of years and love it.

      x

      Reply
    2. Kat

      March 11, 2013 at 1:11 pm

      I’d really like to try making these but I tried making the deviled quail eggs in your book and they wouldn’t peel nicely so in the end it turned into an expensive egg salad. Do you have any tips for cooking/peeling them that may help?

      Reply
    3. Connie

      October 25, 2012 at 9:08 am

      Love the recipe ! Thanks so much, want to try this one.

      Reply
    4. Sandy

      February 23, 2012 at 6:48 pm

      We used to get the Scotch Eggs at Celtic Cafe in Winston Salem, NC. Now they are closed. They used to serve them with the HP sauce. I will have to try the recipe. Thanks

      Reply
    5. BJ

      February 17, 2012 at 9:42 am

      I haven’t had these in a bazillion years! Can’t wait to “retry” them…=)

      Reply
    6. John

      February 08, 2012 at 3:46 pm

      The most common sauce to be used is brown sauce like HP. http://en.wikipedia.org/wiki/HP_Sauce

      Reply
    7. Jen

      January 18, 2012 at 4:15 am

      serving scotch eggs as an appetizer at a Robbie Burns party. What would compliment them as a appetizer?

      Reply
    8. Beth Michelle

      September 02, 2011 at 9:50 am

      I have never had scotch eggs before but I love quail eggs and I love breakfast sausage and I love things that are fried sooooo yeah I really would love to try these!!

      Reply
    9. Linda

      September 02, 2011 at 4:25 am

      Wow! Great pictures!! I love scotch eggs. I tried the quail egg version at the Hind’s Head (Heston Blumenthal’s pub in Bray), and thought I’d never be able to make them (though I’ve experimented with large eggs)…so thanks for this recipe!

      Reply
    10. Cubicle.com

      September 02, 2011 at 4:07 am

      I’ve also been wondering about scotch eggs. I always get nervous about the cooking time and if all the meat will be cooked when it is done. But, if you’ve got a good recipe, I’m ready to give them a try.

      Thanks!

      Reply
    11. myFudo

      September 02, 2011 at 2:38 am

      This is new for me, looks delicious. After preparing the eggs can I use a dipping sauce like peanut? Love this post. Nice photo.

      Reply
      • Jenny Park

        September 02, 2011 at 8:25 am

        Yes you can! I have made a maple-butter sauce this in the past. They become breakfast bites and they’re awesome! Glad you like this one!

        Reply
      • Shelly

        September 02, 2011 at 9:44 am

        When I first heard of Scotch Eggs, the recipe included a mayo/horseradish sauce that works out great, so that’s another option. The heat of the horseradish really cuts the fatty taste of the sausage. . . so beyond great.

        Reply
    12. baconandbaileys

      September 01, 2011 at 9:15 pm

      I’ve been curious about Scotch Eggs for about two years now, since I first heard of their meaty little existence. Could I sub in chicken eggs for quail? Regardless, I say YAY for portable balls of breakfast-y goodness!!

      Reply
      • Jenny Park

        September 02, 2011 at 8:19 am

        Yes! I think chicken eggs ARE the original scotch egg…plus, you get more per serving. Enjoy! :)

        Reply

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    A recipe for mini scotch eggs in a bowl with one cut open.

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