Scotch Eggs

Recipe View Prepare the Station: Gather all ingredients and set up your dredging station (flour, beaten egg, breadcrumbs). Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a deep-fryer or large pot to 375 degrees F (190 degrees C).

Recipe View Parboil the Eggs: Gently place eggs in a saucepan and cover with cold water. Bring to a rolling boil. Once boiling, cover the pan, remove from heat, and let sit for precisely 6 minutes for a runny yolk, or 7 minutes for a firmer yolk. (6-7 minutes)

Recipe View Cool and Peel: Immediately transfer the eggs to an ice bath to stop the cooking process. Once cooled, carefully peel the eggs. The yolks should still be soft and jammy.

Recipe View Sausage Prep: Divide the sausage into 4 equal portions. Flatten each portion into a thin patty, large enough to completely encase an egg.

Recipe View Egg Encasement: Gently wrap each egg with a sausage patty, ensuring there are no gaps. Smooth out the sausage around the egg to create a seamless ball.

Recipe View Dredging Time: Lightly dredge each sausage-wrapped egg in flour, ensuring even coverage. Then, dip into the beaten egg, followed by a generous coating of seasoned bread crumbs. Press the breadcrumbs gently to adhere.

Recipe View Fry to Perfection: Carefully lower the breaded eggs into the preheated oil, ensuring not to overcrowd the fryer. Fry for 5-7 minutes, turning occasionally, until golden brown and the sausage is cooked through. (5-7 minutes)

Recipe View Bake for Assurance: Transfer the fried eggs to a baking sheet and bake in the preheated oven for 10 minutes to ensure the sausage is cooked completely and the egg is heated through. (10 minutes)

Recipe View Serve and Enjoy: Let cool slightly before slicing in half and serving. Garnish with fresh herbs, a sprinkle of sea salt, or a dollop of your favorite mustard.