Mini Scotch Eggs Recipe

Rose Murray's favourite Canadian recipe. "Here, I make them into company fare as an appetizer using tiny quail eggs (available in Asian grocery stores and some markets). You could of course use the same recipe for the meat wrapping on four regular hens' eggs for a picnic."


16 quail eggs
1 lb. good-quality pork sausage meat
1 tbsp each Dijon mustard and snipped fresh chives
2 tsp chopped fresh thyme (or 1/2 tsp dried)
1 tsp chopped fresh sage (or 1/4 tsp crumbled dried)
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/3 cup all-purpose flour
3/4 cup fine dry bread crumbs
1 hen's egg
2 tbsp milk
2 tbsp canola oil (approx.)


Step 1: Set aside a bowl of water and ice. Place the eggs in a medium saucepan and cover them with several inches of cold water. Cover the pan and bring almost to a boil over high heat, stirring occasionally. Uncover, reduce the heat to a brisk simmer and cook for 2 minutes, stirring occasionally. With a slotted spoon, immediately transfer the eggs to the ice water and cool well.

Step 2: Pat each egg dry and lightly tap all over on a hard surface, then roll gently before peeling by pulling away the membrane with the shell attached. (The secret is to get under the membrane.)

Step 3: Meanwhile, in a large bowl, combine the sausage meat, mustard, chives, thyme, sage, salt and pepper. Divide into 16 portions. Wrap each portion of pork mixture around an egg. Spread the flour and breadcrumbs on 2 separate plates. In a small bowl, beat the hen's egg with the milk. Roll the sausage-encased eggs first in the flour, then in the milk mixture, then in the breadcrumbs to coat well. Set aside on a platter in the refrigerator for 15 minutes.

Step 4: In a large skillet over medium-high heat, heat the oil; in batches, fry the coated eggs, turning often, until the sausage is browned on all sides, adding more oil if needed. Transfer the browned eggs to a baking sheet with a slotted spoon. Bake in a 350°F oven until the pork is cooked through, about 12 minutes. Refrigerate until cold. (You can cool, cover and refrigerate for up to 1 day.) With a sharp knife, cut in half to serve cold.

See more recipes from Rose Murray and Elizabeth Baird.

Reprinted with permission from Rose Murray and Elizabeth Baird's Canada's Favourite Recipes (2012 Whitecap Books).