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Home » Party Food » Mini Scotch Eggs, Picnic, Party Eggs

Mini Scotch Eggs, Picnic, Party Eggs

Author: Karon Grieve Published : June 2018

Recipe
mini scotch eggs
mini scotch eggs
mini Scotch eggs by larderlove

Scotch eggs are a classic for picnics, but why not turn them into mini scotch eggs as they are just perfect for parties and picnics too. Ticking those boxes of tastes great and easy to eat! Oh and they are super easy to make too.

mini scotch eggs on checked plate

Scotch Eggs

Scotch eggs actually originated in the Whitby area of Yorkshire in the late 19th century. Originally the boiled eggs were not covered in sausage meat but in a rich, creamy fish paste before being sprinkled with breadcrumbs.

They were called Scotties back then as the shop that sold them was called W Scott & Sons. Other places that started making and selling them wanted a more formal name so opted for Scotch Eggs.

Sausage meat eventually replaced the fish paste and we have the Scotch Egg we know and love today.

close up of mini scotch egg cut in half

Scotch eggs are a staple for picnics in summer time, they are handy food in the true sense of the word. Everything packed into one piece, no mess. This mini version are made with quails eggs and are perfect for picnics and parties.

Quail eggs

I use quail’s eggs for this mini scotch eggs recipe.  I love these little eggs, my daughter used to adore them when she was little and ask for them for her bear’s picnics.

Not sure that the bears or other toys ever ate them but all I ever got was a pile of shells to clear up so I suspect she loved them then as much as she does nowadays.

Ingredients

  • 12 quail eggs
  • good quality sausage meat
  • fresh thyme
  • salt and pepper
  • breadcrumbs
  • Parmesan cheese

How to make mini scotch eggs

Boil the quail eggs and plunge into cold water to stop the cooking and make them easier to peel.

Take the sausage meat out of the skins and flatten in the palm of your hand so that you can wrap it around the individual eggs

Have a plate of flour, a bowl of egg and another containing a mixture of breadcrumbs and parmesan ready and dip the mini scotch eggs in the flour, then the egg and finally the crumb mixture

Deep fry for just a few minutes till golden

mini scotch eggs with salt mixture in bowl at the side

Serving ideas

I like to serve my mini Scotch eggs with a little bowls of seasoning salt to dip them in. Or my homemade mayonnaise, Greek tzatziki dip or homemade aioli. Good old tomato ketchup with a dash of chilli would do just as well as a tasty dip for these mini scotch eggs.

You can serve scotch eggs either warm or at room temperature.

Perfect for parties and of course picnics too.

Storage

These mini scotch eggs will keep for 4-5 days in the fridge and you can freeze them for up to 3 months.

larder links

Looking for more quick and easy party food? Then check these out before you go;

Baked grapes with whipped feta bruschetta

Haggis baubles/truffles

Super easy prawn and bacon skewers

Steak toasts with mustard mayo

Scottish finnan toasts (posh fishy fingers!)

Smoked salmon on patoato scones

Mussel and leek party tartlets

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
mini scotch eggs on checked plate

Super easy recipe for mini Scotch eggs

Karon Grieve
These mini version of traditional scotch eggs makes them perfect party food and for picnics too
No ratings yet
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Prep Time 10 minutes mins
Cook Time 5 minutes mins
Total Time 15 minutes mins
Course appetisers, Party Food, picnic snacks
Cuisine Scottish
Servings 12 people
Calories 145 kcal

Ingredients
 

  • 12 quails eggs
  • 1 tbsp thyme fresh thyme finely chopped
  • 4 sausages thick sausages with skin removed
  • 1 egg beaten
  • 2 tbsp flour
  • 100 g breadcrumbs
  • 1 tbsp parmesan cheese grated
  • Salt and pepper to taste
  • Oil for deep frying
Metric – US Customary

Instructions
 

  • Boil the quails eggs for 2 minutes, plunge into cold water to stop cooking and peel
  • Mix thyme and seasoning with sausage meat and divide into 12 pieces
  • Flatten out and roll around the eggs
  • put beaten egg in one bowl, have the flour in another bowl and the mixture of breadcrumbs and parmesan in abother bowl
  • roll the scotch eggs in the flour then the egg and finally the crumb mixture
  • Heat oil in a high sided pan to 350F/180C and fry the Scotch Eggs in batches for approx 2 mins till golden

Notes

The mini scotch eggs will keep for 4-5 days in the fridge.
They can be served warm or at room temperature. great served with a dip.

Nutrition

Calories: 145kcalCarbohydrates: 7gProtein: 7gFat: 9gSaturated Fat: 3gTrans Fat: 1gCholesterol: 110mgSodium: 266mgPotassium: 109mgFiber: 1gSugar: 1gVitamin A: 121IUVitamin C: 1mgCalcium: 33mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

 

Filed Under: ALL RECIPES, Appetisers/Starters, Party Food, Scottish Recipes

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