Scotch egg recipe

Scotch eggs, a menu staple in gastropubs across Great Britain, are popping up on plates all around the U.S.! And for good reason... they're SUPER delicious!

We used the increasingly popular quail eggs to make these Scotch eggs. Quail eggs are small speckled eggs found in Asian grocery stores and some local food markets. If you can't get your hands on any, regular eggs work just fine, too!

Scotch egg recipe

Yields 10-12 scotch eggs or 20-24 halves

Ingredients:

• 10-12 quail eggs
• 1 pound ground sausage
• 1/4 cup flour
• 1 regular-sized egg, beaten with a tablespoon of water for egg wash
• 3/4 cup plain breadcrumbs
• 2 cups vegetable oil for deep-frying
• Kosher salt
• Favorite prepared mustard for serving

Directions:

1. Place quail eggs in a pot and gently cover with water by one inch. Place pot over medium heat and bring to a boil. Once boiling, turn off the heat and the cover the pot for 2-3 minutes. When time is up, remove the eggs from the hot water. Once cool enough to handle, peel off the shells and set aside.
2. Preheat oven to 350 degrees F. Set out three shallow bowls. Place the flour in one, egg wash in another and breadcrumbs in the last. Take your ground sausage and separate into 10-12 pieces flattened with your hand to form a circle.
3. Next, take an egg and place it in the center of one of the flattened sausage patties. Wrap the raw sausage up around the egg completely enclosing the egg in the sausage .
4. Next, roll sausage-covered egg in the flour and then roll it in the egg wash. Last, coat completely with the breadcrumbs. Continue this process with the additional eggs.
5. Heat vegetable oil to between 350-360 degrees F. Carefully fry prepared eggs for about 4-6 minutes or until nicely browned and crispy all around.
6. Remove eggs from the hot oil with a slotted spoon and place on paper towels or bags to drain. Once all eggs are fried, put them in a baking dish with low sides and place in the oven about 3-5 minutes to ensure sausage is cooked through. Sprinkle with kosher salt and serve warm or cool with your favorite mustard.

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