Description
Classic British Scotch Eggs featuring soft or hard-boiled eggs wrapped in flavorful sausage, coated with seasoned bread crumbs, and deep-fried to golden perfection. Served warm or at room temperature with tangy Dijon mustard for dipping.
Ingredients
Scale
Eggs and Sausage Mixture
- 5 large eggs, divided
- 12 oz. bulk breakfast sausage
- 2 tbsp. finely sliced chives
- 1 tbsp. Dijon mustard, plus more for serving
- 1/4 tsp. ground fresh nutmeg
- 1/4 tsp. kosher salt, plus more
- 1/2 tsp. freshly ground black pepper, divided
Coating
- 1/2 cup (60 g) all-purpose flour
- 1/2 cup plain dried bread crumbs
For Frying
- Vegetable oil, for frying (6 to 8 cups)
Instructions
- Steam the eggs: Fill a medium pot with 1/2 inch of water and bring to a boil over high heat. Gently lower in 4 eggs using a spoon or tongs, reduce heat to medium-low, cover, and steam the eggs for 7 minutes for soft-boiled yolks or 10 minutes for hard-boiled. Maintain simmer throughout cooking.
- Prepare an ice bath: Fill a large bowl halfway with ice and cold water to make an ice bath. Transfer the steamed eggs into this bath using a slotted spoon and let them cool completely. Peel the eggs carefully and set aside.
- Make sausage mixture: In a large bowl, combine the breakfast sausage, sliced chives, 1 tablespoon Dijon mustard, ground nutmeg, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Mix thoroughly using clean hands until evenly combined. Divide the mixture into 4 equal portions.
- Prepare dredging stations: In three separate shallow dishes, place the flour in the first, beat the remaining egg till blended in the second, and mix the bread crumbs with the remaining 1/2 teaspoon black pepper in the third.
- Encase the eggs: On a parchment-lined baking sheet, flatten one portion of sausage into a 6-inch oval. Place a peeled egg in the center, wrap the sausage evenly around it, and roll gently between your palms to enclose and smooth the surface.
- Coat the sausage-wrapped eggs: Dredge each wrapped egg in flour, dip it into the beaten egg allowing excess to drip off, then roll it in the seasoned bread crumbs, pressing firmly to ensure adhesion. Place each coated egg on the prepared sheet. Repeat with remaining eggs and sausage.
- Heat the oil: Line a plate with paper towels. In a large, deep pot, pour vegetable oil to a depth of 2 inches. Heat the oil until a thermometer reads 325°F (163°C) or a breadcrumb sizzles when dropped in the oil.
- Fry the eggs: Using a slotted spoon, carefully lower two sausage-wrapped eggs into the hot oil. Fry, turning occasionally, for 4 to 5 minutes until evenly golden brown on all sides. Transfer to the paper towel-lined plate and season immediately with salt. Repeat with remaining eggs, adjusting the heat as necessary.
- Serve: Serve the Scotch eggs warm or at room temperature with additional Dijon mustard on the side for dipping.
Notes
- For soft-boiled yolks, steam eggs for 7 minutes; for hard-boiled yolks, steam for 10 minutes.
- Ensure oil temperature stays at 325°F for even cooking without burning the breading.
- You can prepare the Scotch eggs ahead and reheat in a low oven for serving.
- Use fresh sausage for the best flavor and texture.
- Adjust seasoning in sausage mixture to taste.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Frying
- Cuisine: British
Keywords: Scotch eggs, breakfast sausage, deep-fried eggs, British snack, sausage eggs
