Mini Scotch Eggs

Originally from:

Floured and flattened
Quail's egg in pattie
Starting to wrap
More wrapped
Flour, egg and breadcrumbs
Ready to fry
Starting to frying
Half-way fried

Makes 12 mini scotch eggs.

Note: not really scotch eggs since there is no pork and a quail is involved, but the latter, at least, is how mini is achieved.
Note: doesn't freeze well, the egg whites turn to rubber.



  1. Beat two of the [raw chickens] eggs and add them to the mince and mustard in a bowl.
  2. Add the chopped herbs and season well with salt and freshly ground black pepper.
  3. Form the mixture into 12 equal-sized balls.
  4. Put the bread in a food processor (i.e. a thing with a blade) and zizz for 3 minutes to make fine breadcrumbs.
  5. Beat the remaining [raw chickens] egg.
  6. Arrange three plates in a row: one with flour, one with the beaten egg and a third with the breadcrumbs.
  7. Pour sunflower oil into a wok, at least 3 cm deep, give it full heat until it just begins to smoke and then turn the heat down to minimum; you want the scotch eggs to cook slowly so that the originally-raw mince is entirely cooked without having to burn the breadcrumb layer in order to do so.
  8. Take some flour from the first plate into one hand, add one of the balls of mixture and, adding more flour, flatten it into a thin pattie in your hand.
  9. Place a quail's egg, sideways, on the pattie then use your hands to form the pattie around the egg, making a complete ball.
  10. Roll the ball in the flour and compress it well.
  11. Roll the ball in the egg, making sure to cover all of it in egg so that the breadcrumbs will stick everywhere.
  12. Place the ball in the middle of the plate of breadcrumbs and use your hands to pile the surrounding breadcrumbs over it; this avoids getting a slimy trail in the breadcrumbs.
  13. Roll the ball in your hands to compress it well, adding more breadcrumbs, until the breadcrumbs stop sticking; don't skimp, this is the crispy layer.
  14. Place the breadcrumbed object in the oil and cook for AT LEAST 5 minutes, rotating it as it cooks, pouring oil on top with a spoon, so that the "egg" is evenly browned.
  15. Turn the "egg" out onto kitchen paper to absorb any excess oil.
  16. Repeat from 8, if necessary pausing to add more oil, and maybe remove any blackened breadcrumbs.

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