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I can’t remember my first Scotch egg or even why I decided to try one, but after the first bite I was hooked. How could I not fall in love a perfectly boiled egg wrapped up in a sausage coat? A Scotch egg is all good things about breakfast rolled up into one awesomely hand holdable ball.

My love for Scotch eggs is even further fuelled by the fact that they are traditional British picnic food. They were invented in 1738 by London department store Fortnum & Mason as a portable snack for long carriage rides.

I don’t regularly go on carriage rides (read: never), but I’m always down for a portable snack. Even better when portable snacks are minified using quail eggs. Crispy, meaty and eggy, these two-bite Scotch eggs were perfect with a smear of Dijon mustard.

We’ve had a string of sunny days and if the weather holds this weekend is going to be perfect for an Easter egg hunt and picnic. I’m definitely going to be packing up some Scotch eggs along for the ride. If I had to choose, I don’t know which would be better: finding a dark chocolate foil-wrapped egg or a delectably savoury tinfoil wrapped Scotch egg. It’s a good thing my egg hunt will involve both!

i am egg-centered, i am sausage-wrapped: i am mini scotch quail egg!

Mini Scotch Quail Eggs Recipe adapted from bonappetit.com
makes 12 mini scotch eggs

• 12 quail eggs
• 1 cup flour
• 1 cup panko crumbs
• 1 large egg
• 3/4 cups hot Italian sausage or sausage of choice (casings removed)*
• vegetable oil (for frying)
• mustard

Fill a pot two-thirds full of water and bring to a gentle boil. Gently add the quail eggs (don’t crowd the pot) and continue to boil for 4-5 minutes for hard boiled eggs. Remove the eggs from the boiling water with a slotted spoon and immediately plunge into ice cold water. Peel when cold.

Place flour in a wide shallow bowl and panko in another wide shallow bowl. Divide sausage into 12 equal portions. Pat 1 portion of sausage into a thin patty over the length of your palm. Lay an egg on top of sausage and wrap sausage around egg, sealing to completely enclose. Repeat with remaining sausage and eggs.

Whisk your large egg in a medium bowl to blend. Working gently with 1 sausage-wrapped egg at a time, dip eggs into flour, shaking off excess, then coat in egg wash. Roll in panko to coat. DO AHEAD: Can be made 1 day ahead. Keep refrigerated, uncovered.

Attach a deep-fry thermometer to side of a heavy pot. Pour in oil to a depth of 2” and heat over medium heat to 375°F. Fry eggs, turning occasionally and maintaining oil temperature of 350°F, until sausage is cooked through and breading is golden brown and crisp, 5–6 minutes. Use a slotted spoon to transfer eggs to paper towels to drain. Season lightly with salt and pepper. Serve warm with mustard.

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