A Scotch egg is a soft-cooked egg enrobed in pork sausage and bread crumbs and then fried. These tasty fried morsels are ubiquitous for teatime and beyond in Scotland. Pictured with our Ham & Piccalilli Tea Sandwiches and Lamb Bridies.
Scotch Eggs
Makes 12
Ingredients
- 8 medium eggs, divided
- ¾ pound pork sausage
- 1 cup fine bread crumbs
- ½ cup all-purpose flour
- Vegetable oil, for frying
- Garnish: flaked sea salt
Instructions
- In a large saucepan, place 6 eggs in a single layer; add water to a depth of 3 inches. Bring to a boil over medium-high heat; cook until very soft boiled, 4 to 5 minutes. (Eggs will be cooked again, so do not overcook.) Drain immediately, and fill saucepan with cold water and ice. Let stand until cool enough to handle. Tap eggs firmly on counter until cracks form all over shell. Peel under cold running water. Pat eggs dry with a towel.
- Divide sausage into 6 portions, approximately 2 ounces each, and press each portion flat*. Place a cooked egg in the center of each sausage portion. Wrap sausage around egg, pinching firmly to seal and removing any excess.
- Place bread crumbs in a shallow dish.
- Place flour in a separate shallow dish.
- In another shallow dish, lightly whisk remaining 2 eggs.
- Working with one sausage-wrapped egg at a time, roll first in flour, gently shaking off any excess. Next, roll in beaten eggs, and then roll in bread crumbs.
- Line a rimmed baking sheet with paper towels.
- Fill a Dutch oven or large heavy-bottom saucepan with oil to a depth of 2 inches. Heat oil to 350°F. Working in batches, fry coated eggs until deeply golden, turning as needed, 5 to 6 minutes. Using a slotted spoon, remove eggs from oil and transfer to prepared baking sheet. Let cool for at least 5 minutes.
- Using a sharp knife, cut eggs in half lengthwise.
- Garnish with a sprinkle of flaked sea salt, if desired. Best served warm.
Notes
*This can be done on a work surface or in the palm of a hand. If sausage becomes sticky, lightly dampen fingers.
