Mini Dragon Eggs (a.k.a. Scotch Eggs)

Five of Charlie’s fellow keepers staggered up to the horntail at that moment, carrying a clutch of huge granite-gray eggs between them in a blanket. They placed them carefully at the Horntail’s side. Hagrid let out a moan of longing.” – Harry Potter and the Goblet of Fire, pg. 328 American Edition, Hardcover.

This tasty dish isn’t just dragon-themed – it’s also a popular snack in the United Kingdom!

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Mini Dragon Eggs (a.k.a. Scotch Eggs)
Mini Dragon Eggs (a.k.a. Scotch Eggs)
Cuisine Appetizer
Servings
eggs
Ingredients
Cuisine Appetizer
Servings
eggs
Ingredients
Mini Dragon Eggs (a.k.a. Scotch Eggs)
Instructions
Prepare Boiled Eggs
  1. DO AHEAD: This section can be done up to one day ahead. Keep chilled.
  2. Place 4 eggs in a small saucepan; add enough cold water to cover the eggs.
  3. Bring to a boil; remove from heat, cover, and let stand for 3 minutes.
  4. Carefully drain the eggs. Fill the pan with ice water to cool the eggs.
  5. Gently crack shells and carefully peel under cold running water. Place eggs in a bowl of cold water; cover and chill until cold.
Prepare Eggs with Coating
  1. DO AHEAD: This section can be done up to one day ahead. Keep refrigerated, uncovered.
  2. Place flour in a wide shallow bowl and crushed corn flakes in another wide shallow bowl.
  3. Divide sausage into 4 equal portions.
  4. Pat 1 portion of sausage into a thin patty over the length of your palm.
  5. Lay 1 soft-boiled egg on top of sausage and wrap sausage around egg, sealing to completely enclose.
  6. Repeat with remaining sausage and eggs.
  7. Whisk remaining 2 eggs in a medium bowl to blend.
  8. Working gently with 1 sausage-wrapped egg at a time, dip eggs into flour. Shake off the excess flour. Coat the scotch egg in egg wash. Roll in corn flakes to coat.
Frying Eggs
  1. Attach a deep-fry thermometer to the side of a large heavy pot. Pour in oil to a depth of 2” and heat over medium heat to 375F.
  2. Fry eggs, turning occasionally and maintaining oil temperature of 350F, until sausage is cooked through and breading is golden brown and crisp, 5–6 minutes.
  3. Use a slotted spoon to transfer eggs to paper towels to drain. Season lightly with salt and pepper. Serve warm with mustard.