Scotch Eggs recipe, This is an Easter Egg You Want in Your Basket
I’ve gotten so many requests for Scotch eggs over the years,
I figured with the Easter holiday coming up, the timing was right to post this
fried miracle of culinary engineering. In my version, I keep the egg soft, so
when you bite in, you get that amazing contrast in texture between the molten
yolk and the crispy sausage shell.
This is traditionally a picnic item, so the hard-boiled egg
makes sense in that setting, but as far as serving it as a snack, or for a first
course, maybe with a salad, I highly recommend the softer approach.
If you use the exact measurements below, the times given
should get you pretty close to what you see here, but there are variables. In a
carton of eggs, depending on the source, you’ll notice small, but significant
size variations. You may want to test your times on the soft-boiled stage before
proceeding.
Your best bet is to make a few extra, and test your frying time
before service. Trust me, you’ll enjoy this step. By the way, I have no idea if
this works in the oven. I’m guessing it could, but I can’t help you out with
any specifics. I really hope you give these amazing Scotch eggs a try soon.
Enjoy!
Ingredients for 6 Scotch Eggs:
6 large eggs, right out of the fridge
*steam 6 minutes as shown for soft yolks
3.5 ounces of Italian sausage meat per egg (about 1/2 cup)
*I did 6, and used exactly 21 ounces of sausage.
pinch nutmeg
pinch cayenne
1/4 tsp mustard powder
white flour, 2 beaten eggs, and enough panko breadcrumbs to
bread 6 eggs
(I don’t measure such things)
(I don’t measure such things)
Fry at 350 F. for 5-6 minutes to keep a soft yolk center.
Add another minute for Scotch eggs that have been thoroughly chilled before
frying.
