Chef John's Scotch Eggs
Description
This Scotch egg recipe is Chef John's version featuring a soft-boiled egg wrapped in seasoned sausage, coated in bread crumbs, and fried until crispy.
Ingredients
•
4 cups oil for frying, or as needed
•
6 large cold eggs
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21 ounces bulk Italian sausage
•
1/4 teaspoon dry mustard
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1 pinch freshly grated nutmeg
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1 pinch cayenne pepper
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1/2 cup all-purpose flour, or as needed
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2 large eggs
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1 cup panko bread crumbs, or as needed
Directions
1
Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
2
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.
3
Mix together sausage, mustard, nutmeg, and cayenne pepper in a large bowl. Shape mixture into 6 equal balls.
4
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.
5
Place flour into a shallow bowl. Beat 2 eggs in a second shallow bowl. Pour bread crumbs into a third bowl.
6
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.
7
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.