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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Scotch Eggs
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
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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
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?
Love the recipe ! Thanks so much, want to try this one.
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
I haven’t had these in a bazillion years! Can’t wait to “retry” them…=)
The most common sauce to be used is brown sauce like HP. http://en.wikipedia.org/wiki/HP_Sauce
serving scotch eggs as an appetizer at a Robbie Burns party. What would compliment them as a appetizer?
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!!
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!
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!
This is new for me, looks delicious. After preparing the eggs can I use a dipping sauce like peanut? Love this post. Nice photo.
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!
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.
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!!
Yes! I think chicken eggs ARE the original scotch egg…plus, you get more per serving. Enjoy! :)