Ingredients
Proteins
1
6 count large eggs
2
1 count egg
Meat
1
1 ground pork sausage pound
Breading
1
1 all-purpose flour cup
2
2 panko breadcrumbs cups
Seasoning
1
1 salt teaspoon
2
0.5 black pepper teaspoon
Oil
1
3 vegetable oil cups
Directions
1
Boil the Eggs
Gently place 6 eggs into a pot of boiling water. Set a timer for exactly 6 minutes. This will result in a soft-boiled egg, perfect for Scotch eggs. If you prefer a harder yolk, increase the time to 7 or 8 minutes. Once the timer goes off, immediately transfer the eggs to an ice bath. This stops the cooking process and makes them easier to peel.
2
Peel the Eggs
Carefully peel the cooled eggs. The ice bath will help with this process. Be gentle, as the yolks will be soft and can break easily.
3
Season the Sausage
In a bowl, combine the ground sausage with salt and pepper. Mix well with your hands until the seasoning is evenly distributed. This will be the outer layer of the Scotch eggs
4 Wrap the Eggs in Sausage
Divide the sausage meat into 6 equal portions. Flatten each portion into a patty in your palm. Place a peeled egg in the center of each patty. Gently mold the sausage around the egg, ensuring that the egg is completely enclosed. The sausage should be an even thickness around the egg.
5
Prepare the Breading Station
Set up your breading station: place the flour in one shallow dish, whisk the extra egg in another, and put the breadcrumbs in a third shallow dish. Dredge each sausage-wrapped egg first in the flour, then dip in the whisked egg, and finally coat thoroughly with the panko breadcrumbs. Make sure the egg is fully covered for a good crispy crust.
6
Heat the Oil
Pour vegetable oil into a deep pot or fryer. Heat the oil to 350°F (175°C). Use a thermometer to ensure the oil is at the correct temperature. If you don’t have a thermometer, a small piece of bread will turn golden brown in about 30 seconds when the oil is ready. *Safety Warning:* Be very careful when working with hot oil, as it can cause severe burns. Always keep a fire extinguisher or baking soda nearby in case of emergency.
7
Deep Fry the Scotch Eggs
Carefully lower the breaded Scotch eggs into the hot oil, a few at a time, ensuring not to overcrowd the pot. Fry for about 6-8 minutes, turning them occasionally, until they are golden brown and the sausage is cooked through. The internal temperature of the sausage should reach 160°F (71°C). Use a meat thermometer to check. If the outside is browning too quickly, lower the heat.
8
Drain the Scotch Eggs
Remove the cooked Scotch eggs from the oil using a slotted spoon or spider and place them on a wire rack to drain excess oil. This will ensure that the crust stays crispy.
Leave a Comment