Panko Scotch Quail Eggs with Curry Garlic Aioli

Scotch Eggs:

Prepare a bowl of ice water and set aside. 

Bring a pot of water to boil. Carefully drop the quail’s eggs in and boil for 3 minutes.

Remove eggs from the water with a slotted spoon and place into ice cold water. 

Once they are cold, peel and set aside. (Note: be very careful when handling the quail’s eggs – they will be soft and fragile).

Grind sausage and combine with the ground beef. 

Using a 1/4 cup as a guide, divide mixture into 14 1 1/3 ounce balls (a little larger than a golf ball) and press each one flat in the palm of your hand to form a thin sheet of the ground sausage mixture. 

Gently wrap each quail’s egg in the mixture, packing the eggs solid and making sure there are no air pockets. Cover the eggs with plastic wraps and set in the refrigerator to firm up.

Whisk the hen’s eggs in a bowl. 

Place flour and panko breadcrumbs on 2 different plates. Cover each Scotch egg with  flour, egg and then panko breadcrumbs, then roll again in egg and breadcrumbs, lightly coating each time.( The second coating prevents any cracks when frying ).

Heat the deep fat fryer to 350˚F and fry the scotch eggs for 3 minutes.

When they are done frying, place the Scotch eggs on a bit of kitchen towel and lightly pat to remove any excess grease. Serve immediately. Also served well at room temperature.

 Curry Garlic Aioli: 

Place mayonnaise in a small bowl and add the curry and garlic powders and stir continuously to form the sauce, about 30 seconds. Serve with the eggs….you’ll probably want to double the recipe….