Classic Scotch Egg

A British pub classic of a boiled egg wrapped in sausage then deep fried. It’s the ultimate savory breakfast indulgence.

5 large eggs

400g uncooked sausage (herb or merguez), removed from casing

1/4 cup all purpose flour

1 cup plain breadcrumbs

Kosher salt, to taste

Black pepper, to taste

Oil for frying

Bring a pot of water to a boil. Use a cooking spoon to gently lower 4 eggs into the boiling water. Set a timer for 8 minutes. Prepare a bowl of ice water. Place eggs in the ice water once the timer goes off to stop the cooking.
Lay out 3 small cereal bowls. Bowl 1: flour seasoned with salt and pepper, Bowl 2: 1 egg, lightly beaten, Bowl 3: breadcrumbs.
Peel the cooled eggs. Working 1 egg at a time, roll in the seasoned flour then shape 100g of the sausage around the egg.
Roll the sausage encased egg in the flour, followed by the egg, and finally coat well in the breadcrumb. Place on a plate and repeat with the remaining eggs. Allow to sit for 10 minutes before frying.
Fill a pan with oil that comes up 2″ high. Fry the eggs once oil is slightly shimmering at 350°F (180°C). Cook for 2-3 minutes each side. Be sure they don’t brown quickly to ensure the sausage is fully cooked.
Drain on a paper towel-lined plate. Season with a pinch of salt

If your eggs browned too quickly and you think the sausage is still raw, bake in a preheated oven set to 350°F (180°C) for 5-7 minutes.

Keywords: eggs, brunch, English

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