Ingredients
Equipment
Method
Instructions:
- Start by placing the 8 large eggs in a pot and covering them with cold water. Bring the water to a boil over medium heat. Once boiling, reduce the heat to low and let them simmer for 9-10 minutes for hard-boiled eggs.
- In a mixing bowl, combine 1 pound of pork sausage, the finely grated small yellow onion, 1 clove of grated garlic, 3 tablespoons of minced fresh parsley, ½ teaspoon of ground nutmeg, and 2 tablespoons of yellow mustard. Season with coarse sea salt and fresh cracked pepper to taste. Mix thoroughly until well combined.
- Once the eggs are done cooking, transfer them to an ice bath to cool for a few minutes. This will make peeling easier. Once cooled, gently peel the eggs and set them aside.
- Divide the sausage mixture into 8 equal portions. Flatten each portion in your hand and wrap it around each egg, making sure to cover the egg completely.
- Prepare your dredging station with 1 cup of all-purpose flour, 1 cup of breadcrumbs, and a bowl of beaten egg (optional, for extra coating). Roll each sausage-wrapped egg in flour, then dip it in the beaten egg, and finally coat it in breadcrumbs.
- In a frying pan or deep fryer, heat about 2 inches of neutral flavored oil to 350°F (175°C).
- Carefully place the Scotch eggs into the hot oil, frying in batches if necessary to prevent overcrowding. Fry for about 5-6 minutes until golden brown and cooked through.
- Once cooked, remove the Scotch eggs from the oil with a slotted spoon and place them on paper towels to drain any excess oil. Allow them to cool slightly before serving.
Notes
- Add spices such as cayenne pepper or paprika to the sausage mixture for a kick.
- Swap out pork sausage for chicken or turkey sausage for a leaner option.
- Incorporate cheese, like cheddar or feta, into the sausage mixture for an extra layer of flavor.
- Try using different herbs, such as thyme or chives, to match your personal taste.