Ingredients
Equipment
Method
Directions: Scotch Eggs
- Start by placing 6 of the large eggs in a large pot and covering them with cold water. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and let them simmer for 8-10 minutes. Once done, transfer the eggs to a bowl of ice water to cool. This will make peeling easier.
- In a large mixing bowl, combine the ground sausage, English mustard, chopped chives, black pepper, and ground nutmeg. Mix well until all the ingredients are fully incorporated.
- Once the boiled eggs are cool, peel them carefully. Take a portion of the sausage mixture (about ¼ cup) and flatten it in your hand. Place a peeled egg in the center and wrap the sausage around it, ensuring it's completely covered. Repeat this with the remaining eggs.
- Set up your dredging station. Place the all-purpose flour in one bowl, the whisked eggs in another, and the breadcrumbs in a third. Roll each sausage-wrapped egg in the flour, then dip into the whisked eggs, and finally coat with breadcrumbs. Make sure they are well covered.
- In a large pot or deep fryer, heat oil to 350°F (175°C). Carefully lower the Scotch eggs into the hot oil, working in batches if necessary to avoid overcrowding. Fry them for about 6-8 minutes, or until they are golden brown and cooked through. Use a slotted spoon to remove them and place them on a cooling rack to drain excess oil.
- Let the Scotch eggs rest for a few minutes before slicing into them. They can be enjoyed warm or at room temperature, perfect for any occasion!
Notes
- To achieve the ideal soft-boiled egg, aim for a cooking time of around 6-7 minutes for the initial boiling.
- Experiment with different herbs and spices in the sausage mixture for unique flavor profiles.
- If frying isn’t your thing, you can also bake the Scotch eggs at 375°F (190°C) for about 25-30 minutes until golden.
- Don’t skip the ice bath for the boiled eggs; it prevents the yolk from turning green and helps with peeling.