Serves 4
25 min
Scotch Eggs
Recipe GLPRc82e7b50efd0ab
Classic British comfort food featuring hard-boiled eggs wrapped in seasoned sausage meat and fried until golden. The crispy exterior contrasts beautifully with the tender egg and flavorful sausage inside. Serve warm as a main course or appetizer.
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Ingredients
6 large eggs
1 pound bratwurst or pork sausage, removed from casings
1 egg, beaten (for coating)
1/4 cup all-purpose flour
1/2 cup breadcrumbs
Vegetable oil for frying
Directions
Bring a pot of water to a rolling boil. Carefully add 6 eggs and cook for 10 minutes until hard-boiled. Transfer eggs to an ice bath to cool completely, then peel and set aside.
Remove sausage from casings and divide into 6 equal portions. Place each portion between two pieces of plastic wrap and flatten slightly.
Wrap each flattened sausage portion around a peeled hard-boiled egg, ensuring complete coverage with no exposed egg white.
Set up three shallow bowls: one with all-purpose flour, one with beaten egg, and one with breadcrumbs.
Coat each sausage-wrapped egg first in flour, shaking off excess, then dip in beaten egg, and finally roll in breadcrumbs until fully coated. Set on a plate.
Heat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Working in batches, carefully place breaded eggs into the hot oil.
Fry for 3 to 4 minutes, turning occasionally with a slotted spoon, until the coating is golden brown and crispy on all sides. The sausage should be cooked to an internal temperature of 160°F (71°C).
Transfer fried Scotch eggs to a paper towel-lined plate to drain excess oil. Serve warm, either whole or cut in half to display the creamy yolk center.
