Scotch Eggs

Scotch Eggs

from bonappetit.com

This recipe for Scotch eggs delivers a crispy exterior, a rich sausage layer, and a jammy egg—and it's easily within reach of home cooks.

Ingredients

  • 6 largeeggs, divided
  • 1 cupall-purpose flour
  • 1 cuppanko breadcrumbs
  • 1 lb.(about 1¼ cups) fresh breakfast sausage, casings removed (if necessary)
  • vegetable oil (for frying)
  • kosher salt and freshly ground pepper
  • mustard for serving; optional

Directions

  1. 1

    Fill a large bowl with ice water. Bring a small saucepan of water to a boil, then add 4 large eggs and boil for exactly 6 minutes. Immediately transfer eggs into the ice water bath and let cool for at least 1 minute, up to 5. Gently crack shells and carefully peel under cold running water. Place eggs back into bowl of ice water; cover and chill until cold. Do Ahead: Eggs can be boiled and peeled up to 1 day in advance. Keep chilled.

  2. 2

    Place 1 cup (125 g) all-purpose flour in a wide shallow bowl and 1 cup (50 g) panko breadcrumbs in another wide shallow bowl. Divide 1 lb. (about 1¼ cups) fresh breakfast sausage, casings removed (if necessary) into 4 equal portions. (You can eyeball it.) Pat 1 portion of sausage into a thin patty roughly ⅛" thick on top of a sheet of plastic wrap. Lay 1 soft-boiled egg on top of sausage and wrap sausage around egg using the plastic wrap to help enrobe it, sealing the sausage to completely enclose. Repeat with remaining sausage and eggs.

  3. 3

    Whisk remaining 2 large eggs in a medium bowl to blend. Working gently with 1 sausage-wrapped egg at a time, dip eggs into flour, shaking off excess, then coat in beaten egg. Roll in panko to coat. Repeat with remaining eggs. Do Ahead: Breaded eggs be assembled 1 day ahead. Keep refrigerated, uncovered.

  4. 4

    Attach a deep-fry thermometer to the side of a large heavy pot. Pour in vegetable oil to a depth of 2" and heat over medium heat to 375°. Fry eggs, turning occasionally and maintaining oil temperature of 350° by adjusting the heat as needed, until sausage is cooked through and breading is golden brown and crisp, 7–9 minutes. Use a slotted spoon to transfer eggs to paper towels to drain. Season lightly with kosher salt and freshly ground black pepper. Serve warm with mustard (if using). Editor’s note: This recipe for Scotch eggs was first printed in our January 2012 issue and has been updated to make the boiling method more consistent, change the coating from cornflakes, and for ease of assembly. Head this way for more of our favorite recipes with sausage →