Scotch Eggs
Yields 8 eggs
Ingredients
- 10 eggs
- 8 oz. (about 1 cup) fresh sausage, casings removed
- 1 1/4 cup flour
- 1 cup Panko breadcrumbs
- 1 tablespoon Dijon mustard
- 1/2 tablespoon chives
- 1/2 tablespoon parsley
- 1 splash milk
- kosher salt and freshly ground pepper, to taste
- vegetable oil, for frying
Directions
- Place 8 eggs in a large pot of cold water. Make sure they’re covered by 1-2 inches of water. Set aside remaining two eggs.
- Bring water to a boil, turn off heat and let sit 8-10 minutes. Then run under cold water to prevent further cooking.
- Peel eggs and set aside.
- In a large bowl, combine the sausage, mustard, chives, parsley, salt and pepper, and mix well.
- Divide mixture up into 8 balls. On a lightly floured surface, lightly roll out sausage balls until they are each large enough to encase 1 egg.
- Lightly flour your egg, then lay it on top of sausage. Gently work the meat so that it encapsulates the hard-boiled egg.
- Repeat with remaining sausage and eggs.
- Fill a large, heavy-bottomed pot or Dutch oven with 3-4 inches of vegetable oil and bring up to 300º F.
- Place flour for dusting in a medium bowl, then, in a second bowl, lightly beat remaining two eggs together with a splash of water.
- Place breadcrumbs in a third bowl.
- Roll each sausage egg in flour, then in egg wash, then in breadcrumbs.
- Repeat with another dip in the egg wash and breadcrumbs, then carefully lower egg into frying oil. (Oil is at the right temperature when a piece of bread dropped in it sizzles, floats and browns, but doesn’t burn.)
- Cook for about 4-6 minutes, rotating occasionally, or until outer crust is golden brown.
- Remove with a slotted spoon and transfer to a paper towel-lined plate.
- Continue with remaining eggs.
Recipe adapted from Jamie Oliver
