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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- 12 wooden cocktail picks
- 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
- 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.
- *Makes 12 Scotch Eggs