Scotch Eggs* Recipe

Prep and soft-boil eggs

Bring a medium saucepan of water to a gentle boil. Carefully lower 6 large eggs and simmer for 6 minutes for slightly soft centers. Transfer eggs to an ice bath immediately and cool for 5 minutes. Peel eggs carefully and set aside.

Prepare sausage mixture

In a bowl, combine 1 lb removed-casing Italian sausage, 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder and 2 tbsp finely chopped parsley. Mix gently until evenly seasoned; avoid overworking.

Form sausage-wrapped eggs

Divide sausage mixture into 6 equal portions (about 2.6 oz each). Flatten a portion in your palm to form a disc, place one peeled egg in center, and wrap sausage around the egg, sealing seams and smoothing to an even ball. Repeat for all eggs.

Set up dredging station

Place 1 cup all-purpose flour in a shallow bowl. In a second bowl beat 3 eggs for dredging. In a third bowl combine 2 cups panko, 1 tsp Italian seasoning, and 1 tsp paprika. Season the flour lightly if desired.

Coat the eggs

Roll each sausage-wrapped egg in flour, shaking off excess. Dip into beaten eggs, then press into seasoned panko to fully coat. For an extra-crisp crust, double-dip: return to egg then more panko.

Fry the scotch eggs

Heat 4 cups vegetable oil in a deep skillet or pot to 350°F (175°C). If you don't have a thermometer, oil should shimmer and a small breadcrumb sizzles and browns in ~30 seconds. Fry eggs in batches (2–3) for 4–5 minutes, turning gently, until golden brown and internal sausage reaches 160°F (71°C). Remove to a wire rack lined with paper towels to drain and rest 3–5 minutes.

Make the hollandaise (double boiler)

Bring a small pot of water to a simmer and reduce to low. In a metal or heatproof bowl whisk 4 egg yolks with 1 tbsp lemon juice and 1 tsp Dijon mustard. Place bowl over (not touching) simmering water and whisk constantly. Slowly melt 8 tbsp unsalted butter until foamy and, off heat, drizzle melted butter into yolks in a steady stream while whisking, until sauce is thick and emulsified. Season with 1 tsp salt and 1/4 tsp white pepper or cayenne. Keep warm over the warm (not boiling) water, whisking occasionally. If sauce thickens too much, whisk in 1 tsp warm water or extra lemon juice to loosen.

Prepare potatoes

After grating, place 2 cups grated russet potato into a clean kitchen towel and squeeze out as much moisture as possible. Transfer to a bowl and toss with 1/2 tsp salt and 1/4 tsp black pepper.

Cook hashbrowns

Heat 2 tbsp vegetable oil or butter in a nonstick skillet over medium-high heat until shimmering. Add grated potatoes, pressing gently into a flat even layer. Cook undisturbed 4–5 minutes until deeply golden on bottom, then flip in sections and cook another 3–4 minutes until crisp and cooked through. Transfer to plate and keep warm.

Slice each scotch egg in half crosswise or leave whole, as desired. Arrange hashbrowns on plates, place scotch egg halves on top or beside, and spoon warm hollandaise over the cut face of the eggs or serve on the side. Garnish with 1 tbsp chopped chives and lemon wedges. Serve immediately.