Scotch Egg Recipe

Start by making your hard-boiled, medium-boiled, or soft-boiled eggs.

Immediately chill them in ice water after boiling them to the desired internal doneness.

Carefully peel the eggs under lukewarm water to keep them intact.

In a large bowl, if you aren’t using a pre-made authentic banger recipe, combine the sausage together with grated onion, garlic, parsley, and mustard to combine.

Next, form the sausage into 6 individual equal-sized tight balls.

Place one of the balls on a piece of plastic wrap and press it down until it is about 7” to 8” in diameter.

Put a pre-cooked egg into the center of the smashed sausage.

Grab the plastic wrap from all four corners and cold up to help start the process of the sausage wrapping around the egg.

Next, remove it from the plastic and gently form the sausage around the egg entirely until it is sealed in. Repeat the process for the remaining eggs.

Dredge 1 sausage-covered egg in a bowl of flour seasoned with salt and pepper.

Transfer the egg from flour to a bowl of whisked eggs seasoned with salt and pepper and roll it around until covered.

Next, take it from the egg wash to a bowl of breadcrumbs seasoned with salt and pepper and coat entirely it, delicately pressing the crumbs down onto the egg-washed egg so that it is covered on all sides. Place it on a sheet tray lined with parchment paper and repeat the process one at a time until the others are breaded.

Fry 2 to 3 Scotch eggs into a large saucepot of neutral flavored oil at 350° for 3 to 4 minutes or until golden brown and the sausage is at least 145°. Place on some paper towels to drain. Repeat the process until all the Scotch eggs are fried.