Mini Dragon Eggs

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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.” (GoF 328)

Mini Dragon Eggs

Timeturner
This tasty dish isn't just dragon-themed - it's also a popular snack in the United Kingdom known as Scotch eggs.
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Prep Time 20 mins
Cook Time 10 mins
Total Time 35 mins
Course Breakfast
Cuisine British
Servings 4 eggs

Ingredients
  

Soft-Boiled Eggs

  • 4 egg large

Coating

  • 1 cup all-purpose flour
  • 1 cup cornflakes finely crushed
  • 7 oz. breakfast sausage fresh, with casings removed
  • 2 egg large
  • kosher salt
  • black pepper

Serving

  • mustard

Instructions
 

Soft-Boiled Eggs

  • Place 4 eggs in a small saucepan; add enough cold water to cover the eggs.
  • Bring to a boil; remove from heat, cover, and let stand for 3 minutes.
  • Move eggs to ice bath to stop them from cooking further.
  • Gently crack shells and carefully peel under cold running water. Place eggs in a bowl of cold water; cover and chill until cold.

Coating

  • Place flour in a wide, shallow bowl and crushed corn flakes in another wide shallow bowl.
  • Divide sausage into 4 equal portions.
  • Pat 1 portion of sausage into a thin patty over length of your palm.
  • Lay 1 soft-boiled egg on top of sausage and wrap sausage around egg, sealing to completely enclose.
  • Repeat with remaining sausage and eggs.
  • Whisk raw eggs in a medium bowl to blend.
  • 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 cornflakes to coat.

Frying Eggs

  • 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 375°F.
  • Fry eggs, turning occasionally and maintaining oil temperature of 350°F, until sausage is cooked through and breading is golden brown and crisp, 5–6 minutes.
  • Use a slotted spoon to transfer eggs to paper towels to drain.
  • Season lightly with salt and pepper. Serve warm with mustard.

Notes

  • Boiling eggs can be done ahead of time.