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