Scotch Quail Eggs
(Makes 18 Whole Scotch Quail Eggs)
- 18 Quail Eggs
- 1.5 LBS Pork Sausage Meat, good quality (if links remove casing)
- 1 T Sage, Fresh, Chiffonade
- 1 t Dry Mustard
- 10 oz. Japanese Breadcrumbs (seasoned with Salt, Black Pepper, & Granulated Garlic)
- 4 Large eggs, beaten (seasoned with Salt & Black Pepper)
- 4 oz All Purpose Flour
- 48 oz Canola Oil, for deep-frying
- Salt & Black Pepper, for seasoning to taste
- Place Quail Eggs in a pot of cold water, bring to a boil, reduce to a steady simmer and cook for 2 ½ minutes. Remove the eggs from the water, and rapidly chill in ice water.
- While the eggs are cooling, season the sausage meat with salt, black pepper, dry mustard, & sage. To check the seasoning fry a little in a pan, and taste.
- When cool, carefully shell the eggs under cold water. Take 1 ¼ oz of the sausage mixture, roll into a ball, & flatten to approximately ¼ inch. Carefully wrap each egg with the sausage mixture, and press the edges together to seal.
- Place the seasoned flour, beaten eggs and breadcrumbs into three separate bowls. Roll the scotch eggs in the flour, tap off any excess, roll them in the beaten egg, and finally coat with the breadcrumbs. Put them in the freezer for 5 minutes to harden the breadcrumbs, and then dip again into the egg and coat with breadcrumbs.
- While preparing eggs, heat oil in a 31/2 – 4 quart pot to 300° – 325° F. Fry eggs in 3 batches (6 eggs each) for approximately 4 – 4 1/2 minutes (until the outside is golden brown, l sausage cooked through, & egg is warm). When cool enough to handle cut in half the long way, and serve on a platter with plenty of English Pale Ale.