Scotch eggs are a classic for picnics, but why not turn them into mini scotch eggs as they are just perfect for parties. Ticking those boxes of tastes great and easy to eat! Oh and they are super easy to make too.
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.
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
How to serve mini scotch eggs
I like to serve mine 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.
Scotch egg storage
These mini scotch eggs will keep for 4-5 days in the fridge and you can freeze them for up to 3 months.
Looking for more quick and easy party food? Then check these out before you go;
Baked grapes with whipped feta bruschetta
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 super easy mini scotch egg recipe don’t forget to leave a comment/star rating below as I just love hearing from you guys. Want more Larder Love? Then follow me on Instagram/Facebook and Pinterest and sign up for my newsletter too of course.
Super easy recipe for mini Scotch eggs
Ingredients
- 12 quails eggs
- 1 tbsp fresh thyme finely chopped
- 4 thick sausages with skin removed
- 1 egg beaten
- 2 tbsp flour
- 100 g 3 1/2oz breadcrumbs
- 1 tbsp parmesan cheese grated
- Salt and pepper to taste
- Oil to deep fry
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
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