36 quail eggs
1/3 cup flour
1 1/2 pounds bulk, seasoned pork sausage
3 eggs (chicken), beaten
1 1/2 cups dry, seasoned bread crumbs
Vegetable oil for frying
1/2 cup mayonnaise
1/2 cup Dijon-style mustard
I bought canned quail eggs from an Asian market, but if you buy them fresh, it takes 3 minutes for them to hard-boil.
Dip each egg in flour to dry off, and take about 2 teaspoons worth of the sausage, roll into a ball, flatten and wrap around egg.
In a small bowl, beat three raw chicken eggs. Place bread crumbs in a medium bowl. Heat vegetable oil in a large, deep skillet. Dip sausage-coverede eggs in egg, then coat with bread crumbs. Fry until a deep, golden brown, turning (about 5 - 6 minutes). Don't crowd the pan - do it in a couple of batches. Drain on paper towels in a bowl. Make dipping sauce by combining mayonnaise and mustard in a medium bowl. Serve Scotch eggs warm (they are also commonly taken on picnics and eaten cold).