Scotch Egg Recipe
by Max Knutson.
Why settle for ordinary breakfast when you can have a meal wrapped in more meal? Introducing the Scotch Egg: your morning routine just got a whole lot more exciting. Picture it—a soft-boiled egg cradled in a spiced sausage hug, rolled in a crispy breadcrumb coat. It’s a breakfast that doesn’t just sit there; it rolls its way into your heart (and stomach). Let’s crack into it, shall we?
Ingredients
8 large eggs
1 ½ pounds pork sausage
½ peeled, finely grated small yellow onion
1 finely grated clove of garlic
3 tablespoons minced fresh parsley
¼ teaspoon ground nutmeg
2 tablespoons yellow mustard
1 cup all-purpose flour
1 cup breadcrumbs
Neutral-flavored oil for deep frying
Coarse sea salt and fresh cracked pepper to taste
Instructions
- Soft-boil 6 eggs (about 5-6 minutes), then cool in ice water. Peel gently.
- Mix sausage, onion, garlic, parsley, nutmeg, mustard, salt, and pepper in a bowl.
- Portion sausage mix into 6 portions. Flatten each and wrap around an egg, making sure it’s fully enclosed.
- Breading station: Prepare three bowls—one with flour, one with beaten eggs (using the remaining 2), and one with breadcrumbs.
- Coat the eggs: Roll each sausage-wrapped egg in flour, dip in egg wash, then coat in breadcrumbs.
- Fry the eggs: Heat oil in a deep pan to 350°F. Fry until golden and crispy (about 5-7 minutes). Drain on paper towels and season with salt and pepper.
- Serve warm and enjoy the magic as you cut into it!
