Chef John's Scotch Eggs
Serves: 2
Brad Rosenbaum
1 January 1970
Based on User reviews:
53
Spice
51
Sweetness
43
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
600 g
Italian Sausage (bulk)1 tsp
Dry Mustard1 pinch
Nutmeg (freshly grated)1 pinch
Cayenne PepperDirections:
1
Gently press eggs into flour to coat; shake off excess flour
2
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C)
3
Fill a saucepan with 1/2-inch water; bring to a boil
4
Carefully place cold eggs into saucepan, cover the saucepan with a lid, reduce heat to medium-high, and cook until eggs yolks are soft, about 6 minutes
5
Remove from heat and pour cold water over eggs to halt the cooking process
6
Cool eggs to room temperature in cold water; peel and dry eggs on paper towels
7
Mix sausage, mustard, nutmeg, and cayenne pepper together in a bowl
8
Shape into 6 equal-size balls
9
Lay a piece of plastic wrap on a flat work surface
10
Place 1 ball of sausage mixture into the center of the plastic wrap, fold the plastic wrap over sausage, and flatten into an 1/8-inch thick oval shape
11
Pull plastic wrap back and place 1 egg in the center of the sausage
12
Pick up plastic wrap, moisten fingertips, and press sausage around egg to cover completely, sealing sausage around egg
13
Repeat with remaining eggs and sausage
14
Place bread crumbs in a shallow bowl
15
Pour flour into another shallow bowl
16
Beat remaining 2 eggs in another shallow bowl
17
Dip eggs into the beaten egg, then press into bread crumbs
18
Gently toss between your hands so any bread crumbs that haven't stuck can fall away
19
Place the breaded eggs onto a plate
20
Working in batches, cook eggs in the preheated oil until golden, 5 to 6 minutes
21
Transfer to a wire rack to cool, at least 5 minutes