Mini Scotch Eggs

I have always wanted to try Scotch eggs and decided to turn it into an Afternoon Tea Selection. For the Quail eggs, check your local Asian Market or farm stand. I have created this recipe for a two person Afternoon Tea. It is highly recommended to use regular bread crumbs instead of panko.
FYI: This recipe is even easier if you soft boil your quail eggs the day before. This makes removing the shell even easier.

Utensils:

Fryer
Small pot
Small bowl
Colander
Plastic wrap
Measuring spoons
Rolling pin


Scotch Eggs:

6 fresh Quail Eggs
Bread Crumbs
Bulk breakfast sausage (uncooked)
1 tsp Salt
Salt and pepper

In a small pot, bring water to boil. Add salt then gently add eggs. Boil gently for 2 minutes and 45 seconds then immediately drain in a colander and run cold water over until the eggs are cool. Refrigerate them overnight.

Using a small amount of sausage, place between two sheets of plastic wrap and flatten it using a rolling pin. Remove top layer of plastic wrap. Gently remove shell from quail egg then very carefully wrap sausage around egg to complete cover it. Set aside. Repeat until all eggs are wrapped in sausage.

Place breadcrumbs in small bowl, season with salt and pepper.

Heat fryer to 350^.

Roll each egg in bread crumbs until completely coated.

Fry eggs until golden brown. Pair with a Remoulade

Enjoy!