This Scotch egg recipe features a softboiled egg with a molten yolk that contrasts perfectly with the crispy sausage shell
Prep Time
5 mins
Dificult
Medium
Servings
45 mins
Ingredients
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 the saucepan. Cover with a lid
reduce heat to medium-high
and cook until egg yolks are soft
about 6 minutes. Remove eggs from hot water and cool under cold running water. Peel and dry eggs on paper towels.
Mix together sausage
mustard
nutmeg
and cayenne pepper in a large bowl. Shape mixture into 6 equal balls.
Lay a piece of plastic wrap on a flat work surface. Place 1 sausage ball onto the center of the plastic wrap
fold the plastic over sausage
and flatten into an 1/8-inch-thick oval. Pull the plastic back and place 1 egg onto the center of flattened sausage. Pick up plastic wrap
moisten fingertips
and press sausage around egg to cover completely
sealing well. Repeat with remaining sausage balls and eggs.
Place flour into a shallow bowl. Beat 2 eggs in a second shallow bowl. Pour bread crumbs into a third bowl.
Dredge sausage-wrapped eggs in flour
dip in beaten eggs
then press in bread crumbs to coat. Gently toss between your hands to remove excess bread crumbs
then place breaded eggs on a plate.
Cook in batches in the preheated oil until golden
5 to 6 minutes. Transfer Scotch eggs to a wire rack to cool
about 5 minutes.
tiffanyfaye
Editor's Note:
Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature
