Saucepan@saucepan · Shared this recipeFollowBritish · appetizerScotch EggsA traditional British snack of boiled eggs wrapped in seasoned sausage, breaded, and fried until golden and crispy.total25 minprep15 mincook10 minservings8Original recipe on daringgourmet.comKeep this recipeAdd a copy of Scotch Eggs to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients8 servingsBack to 8 servings8 large eggs1.5 lb ground sausage1.5 tbsp English mustard3 tbsp chopped chives, , can substitute parsley or a combination of the two0.5 tsp freshly ground black pepper0.25 tsp ground nutmeg1 cup all-purpose flour3 eggs, , whisked1 cup plain breadcrumbsStepsClear checksTap an ingredient or step to check it off.1Step 1: Boil the eggs to your desired level of doneness (hard, medium, or soft) then immediately place them in ice water to cool down. Shell the cooked eggs under running lukewarm water. Set them aside until ready to use.2Step 2: In a large mixing bowl, combine the ground sausage with the chopped chives/parsley, mustard, and spices, using your fingers to thoroughly combine the mixture. Divide the sausage mixture into equal portions (you can weigh them for accuracy).3Step 3: Lay down a piece of plastic wrap and give it a light spray with oil. Press the sausage mixture out on the plastic wrap to a diameter of roughly 5-6 inches. Place the egg in the center of the sausage. Gather up the sides of the plastic wrap and bring them together so that the sausage closes around the egg. Lightly press the sausage to fully enclose the egg. Remove the sausage covered egg.4Step 4: Place the flour, whisked eggs, and breadcrumbs in separate bowls, seasoning each of them with a little salt and pepper. Dredge the sausage covered egg in the flour, fully covering all sides, followed by the beaten egg and breadcrumbs. Transfer the Scotch egg to a plate and repeat this process for the remaining eggs. Refrigerate the eggs while you're heating the oil.5Step 5: Heat the oil in a small but deep saucepan or use a dedicated deep fryer. Aim for a temperature between 350-360 F.6Step 6: Carefully lower a Scotch egg down into the oil, waiting a few seconds before releasing it from the spoon. If the oil doesn't fully cover the Scotch eggs, use the spoon to gently turn them over to enable them to fry evenly on all sides. Fry until they're nicely browned on all sides. (The internal temperature of the sausage should be 145 F.)7Step 7: Use a slotted spoon to remove it and transfer it to a plate lined with paper towels. Keep the plate in a warm oven while you repeat the process for the remaining Scotch eggs.8Step 8: Scotch eggs are served either hot or cold depending on your preference.getsaucepan.com/r/4c9ddd63-d1c5-4eae-9284-cc3b87a4c54c · Original: https://www.daringgourmet.com/scotch-eggs/
