Scotch Egg Recipe

Directions

1. 1

   Boil the Eggs

   Place 6 large eggs in a pot and cover them with cold water. Bring the water to a boil over medium heat.

2. 2

   Simmer the Eggs

   Once boiling, reduce the heat to medium-low and simmer the eggs for about 7-8 minutes for a slightly soft center. If you prefer fully hard-boiled eggs, simmer for 10-12 minutes.

3. 3

   Cool the Eggs

   Remove the eggs from the pot and place them in a bowl of ice water to cool for about 5 minutes. Once cooled, peel the eggs carefully.

4. 4

   Prepare the Sausage Mixture

   In a bowl, combine 500 grams of pork sausage with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Mix thoroughly.

5. 5

   Wrap the Eggs

   Divide the sausage mixture into 6 equal portions. Flatten each portion in your hand and wrap it around a peeled egg, ensuring it is completely covered.

6. 6

   Coat the Eggs

   Dredge each wrapped egg in 50 grams of all-purpose flour, then dip them into beaten egg (from 1-2 eggs), and finally roll them in 100 grams of breadcrumbs until fully coated.

7. 7

   Heat the Oil

   In a deep pan or fryer, heat 500 ml of oil over medium-high heat until it reaches 180°C (350°F).

8. 8

   Fry the Scotch Eggs

   Carefully add the coated eggs to the hot oil in batches. Fry for about 5-6 minutes, turning occasionally until golden brown and cooked through.

9. 9

   Drain and Serve

   Once cooked, remove the Scotch eggs from the oil and place them on a paper towel to drain excess oil. Serve warm with mustard on the side.