I had a thought. About how Scotch eggs are rather large and unwieldy and how if I made them with QUAIL eggs they might be the perfect size.
How difficult is it to SOFT - BOIL a quail egg? I imagine it takes very little time and might be difficult to time properly...
They are boiled through in less than 6 minutes. I think you could soft boil them fairly easy, but the problem would be frying the meat wrapping to a safe temp while maintaining the soft center on the quail egg. My guess would be you'd have to figure out a boil for...maybe a minute (two is probably pushing it, three is right out, I know people that hard boil theirs at 3 minutes and the yolk is "done" but soft), just enough to create a slight shell of whites. To stop the cooking, dump (just) the eggs into ice water and stir to cool rapidly.
Peeling them at that consistency will probably be a disaster at least half the time, so I would definitely plan to make 2x as many boiled eggs as you want to use for the scotch eggs. And then I would roll out the meat mixture into as thin a coating as possible, and do as much pre-shaping as you can so you put as little pressure as possible on the boiled egg while shaping the ball. tbh i might even go so far as to get fake egg (I mean who am I kidding would wash an egg and use it, but food safety says that's PROBABLY a bad idea) of approximately the correct size and shape, and use it to form a ball of raw meat, cut that in half to remove the fake egg, and then put the real boiled egg in, and just gently close the seal up.
BUT while i'm aware of scotch eggs and the process, I've also never made scotch eggs personally, because I'm not that big a fan of sausage, so I'm not sure if any of that would throw off the process.
