Scotch Eggs | Daily Dine

Scotch Eggs

A scotch egg is a British pub snack consisting of a boiled egg encased in ground meat (typically pork sausage), coated with bread crumbs, and fried until the exterior is crispy and the meat is cooked through. Some scotch eggs have runny yolks, while others are hard-boiled. Scotch eggs can be served straight out of the fryer, or at room temperature. Traditionally, scotch eggs are deep-fried to get that extra-crispy crust, but for an easier alternative, consider baking them in the oven. You can also try a combination of both: First, quickly deep-fry the eggs, then finish cooking in the oven. This recipe uses the baked-in-the-oven method. Recipe adapted from Masterclass.com #nikicuisine #mycookbook

View original recipe on cookpad.com

appetizeramerican

Ingredients

1 lb pork breakfast sausage, casings removed

to taste Salt

4 whole large eggs plus 1 egg, beaten

All-purpose flour, for dredging

1 cup breadcrumbs (I used a 50/50 mix of panko and Italian)

Pinch black pepper

1 teaspoon olive oil or other vegetable oil

Instructions

Step 1
Heat oven to 400°F. Divide sausage meat into four equal portions, roll into balls, and chill in the refrigerator until ready to use.
Step 2
Bring a medium saucepan of salted water to boil over high heat. When the water is boiling lower the eggs into the boiling water with a slotted spoon. Boil the eggs for 4 to 6 minutes (4 minutes for runny yolks, 6 minutes for creamy yolks). Meanwhile, fill a medium bowl with ice, cold water, and salt. When the eggs are done boiling, transfer to the ice water bath and let cool. Once cool, dry the eggs and carefully peel.
Step 3
Next, get all your bowls prepped for easy assembly! Place flour in a shallow bowl. Place beaten egg in a second shallow bowl. Combine the breadcrumbs and black pepper in a third shallow bowl.
Step 4
Gently roll the peeled eggs in flour to coat.
Step 5
Rub a thin layer of oil on your hands. Press a sausage ball into your hands to flatten to a thickness of about 1/3 inch. Repeat to form 4 sausage patties. Place a floured egg in the middle of each patty and wrap the patty around the egg. Smooth the surface of the sausage so to form an even coating.
Step 6
Gently dip each sausage-coated egg into into the beaten egg, fully coating. Next, coat each egg in the breadcrumb mixture to cover completely. Place scotch eggs on a parchment-lined baking sheet.
Step 7
Bake eggs in the middle rack of the oven until breadcrumbs are golden brown and sausage is firm and fully cooked (the internal temperature should be 160°F), about 20-30 minutes. Rotate eggs if they appear to be browning unevenly. Serve hot or room temperature. Enjoy!

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