Scotch Eggs Recipe

Inspired by The Joyce Pub

Time45m

Serves6

A classic pub favorite.

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Ingredients

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Eggs

6 units Large eggs

Sausage Mixture

1 1/8 lb (500 grams) Sausage meat

2 tablespoons Fresh parsley, chopped

2 cloves Garlic, minced

1 teaspoon Celtic sea salt

1 teaspoon black pepper

1 teaspoon Nutmeg, grated

Breading

1 cup 00 bread flour

2 units Eggs, beaten

1 cup Breadcrumbs

Frying

2 1/8 cup (500 ml) Tuscany sunflower oil

Method

Preparation

Boil the Eggs

Place the eggs in a saucepan, cover them with water, and bring to a boil. Once boiling, cook for 6-7 minutes for a soft yolk or 9-10 minutes for a hard yolk. Transfer the eggs to a bowl of ice water to cool, then peel.

Prepare Sausage Mixture

In a bowl, combine sausage meat, chopped parsley, minced garlic, salt, black pepper, and nutmeg. Mix well until fully combined.

Assembly

Wrap the Eggs

Divide the sausage mixture into 6 equal portions. Flatten each portion in your hand, place an egg in the center, and mold the sausage around the egg until fully covered.

Breading and Frying

Bread the Eggs

Dredge each sausage-wrapped egg in flour, then dip in beaten eggs, and finally coat with breadcrumbs.

Fry the Scotch Eggs

In a large pot or deep fryer, heat vegetable oil to 180°C (350°F). Fry the scotch eggs in batches for about 5-6 minutes or until golden brown and cooked through. Drain on paper towels.