Description
In my version of Scotch eggs, I keep the egg soft, so when you bite in, you get that amazing contrast in texture between the molten yolk and the crispy sausage shell.
Ingredients
- oil for frying
- 6 cold large eggs
- 21 ounces bulk Italian sausage
- ¼ teaspoon dry mustard
- 1 pinch freshly grated nutmeg
- 1 pinch cayenne pepper
- 1 cup panko bread crumbs, or as needed
- ½ cup all-purpose flour, or as needed
- 2 eggs, beaten
Instructions
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Fill a saucepan with 1/2-inch water; bring to a boil. Carefully place cold eggs into saucepan
- cover the saucepan with a lid
- reduce heat to medium-high
- and cook until eggs yolks are soft
- about 6 minutes. Remove from heat and pour cold water over eggs to halt the cooking process. Cool eggs to room temperature in cold water; peel and dry eggs on paper towels.
- Mix sausage
- mustard
- nutmeg
- and cayenne pepper together in a bowl. Shape into 6 equal-size balls.
- Lay a piece of plastic wrap on a flat work surface. Place 1 ball of sausage mixture into the center of the plastic wrap
- fold the plastic wrap over sausage
- and flatten into an 1/8-inch thick oval shape. Pull plastic wrap back and place 1 egg in the center of the sausage. Pick up plastic wrap
- moisten fingertips
- and press sausage around egg to cover completely
- sealing sausage around egg. Repeat with remaining eggs and sausage.
- Place bread crumbs in a shallow bowl. Pour flour into another shallow bowl. Beat remaining 2 eggs in another shallow bowl.
- Gently press eggs into flour to coat; shake off excess flour. Dip eggs into the beaten egg
- then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven’t stuck can fall away. Place the breaded eggs onto a plate.
- Working in batches
- cook eggs in the preheated oil until golden
- 5 to 6 minutes. Transfer to a wire rack to cool
- at least 5 minutes.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 50 mins
Servings: 6