- 12 quail eggs (readily found in Asian stores)
- 3/4 lb. Italian sausage (taken out of casing)
- 3 Tablespoons Wild Mushroom and Sage Olive Oil
- 2 Tablespoons chopped fresh tarragon
- 1 medium egg yolk, beaten
- Seasoned plain flour, for coating
- 1 egg and 4 Tablespoons milk, whisked together (egg wash)
- Panko crumbs
- Enough oil in frying pan for shallow frying
- Bring a pan of salted water to boil. Lower in the quail eggs and boil for three minutes. Remove from the boiling water and place into cold water. When cold, peel carefully and set aside in a bowl of cold water.
- In another bowl, combine the sausage, olive oil, tarragon and beaten egg yolk. Season with salt and pepper, mix well and divide into 12 portions. On two different plates, place the following: seasoned flour, Panko breadcrumbs. Put the egg wash in a small bowl between the two plates.
- Drain cooled quail's eggs and dry on clean towel. Take one portion of the sausage, flatten it out between your hands, place a quail egg in the center of the flattened sausage, then wrap the meat around the egg so it is totally encased. Roll it into a tiny ball and repeat with the other eggs.
- Roll each Scotch egg in the seasoned flour, then dip in the egg wash, shaking off any excess. Roll in the Panko crumbs to coat thoroughly and place on a baking sheet covered with wax paper.
- Pour enough oil into a heavy-based pan to come no more than 1/3 of the way up the side. Heat the oil to 320 degrees Fahrenheit (test with a thermometer or a small piece of sausage. If it sizzles and pops back to the top it's ready).
- Carefully lower the Scotch eggs into the hot oil and fry until well-colored all over. This procedure may have to be done in several batches, always making sure the oil is at the correct temperature.
- Remove cooked eggs with a slotted spoon and drain on paper towels. May be served warm, cold, or at room temperature.