British Scotch Eggs
Often made with sausage, this has a slightly different flavor and the coating is not raw meat like the sausage version.
Mince the ham in a food processor until ground fine. Transfer it to a large bowl.
Add the Worcestershire sauce, mustard, cinnamon, allspice, nutmeg, pepper, breadcrumbs, and ¾ of the beaten eggs to the ham and mix it all together.
Dip the hard-boiled eggs into the remaining beaten egg. Mold the mixture around each hard-boiled egg with your hands to encase it.
Heat the bacon fat and vegetable oil in a deep pot over medium-high heat. Add the eggs and brown them on all sides. Turn down the heat if they brown too fast.
Drain them on paper towels and gently cut them into quarters to serve.
Scotch Quail Eggs . . . . . . . . . . . . . . . . . . . . . . .
Boil quail eggs for about 5 minutes, let cool, then peel. Substitute them for the hard-boiled eggs in the British Scotch Eggs recipe. Serve them whole or cut in half.