Scotch Eggs

4/21/2024

Prep Time: 15 Min
Cook Time: 15 - 20 Min

Yields: 2 Scotch Eggs

WHAT YOU NEED

Add your eggs to a pot and cover them by about an inch with cold water. Bring to a boil and once boiled, let them go for 4 minutes. Remove the pot from the heat and cover the eggs for 4 minutes. Strain the eggs to an ice bath to cease and further cooking. Once cooled, carefully peel the eggs leaving them whole and in tact.
Next, take your sausages and smash them out on your cutting board. Once you have it smashed out, place the patty in your hand and cup it in your palm. Place the egg in the center and start folding the sausage meat around the egg until sealed. Complete both and set them on a parchment lined tray.

Set up one plate with the flour, one with the plain crumbs, and a bowl with the egg and a splash of water, whisked together. Season the egg with salt & pepper. Once ready, roll your scotch eggs in the flour, shaking off excess. Dip in the egg and roll in the crumbs until nice and coated. Transfer them again to the same parchment lined tray.
Preheat your desired oil of choice in a pot deep enough to cover the eggs entirely. You're looking to get to about 370 - 375 F. Once heated and ready, drop your scotch eggs in very carefully, one at a time. They're going to need about 3 minutes per side until golden brown on both sides. Transfer them to a paper towel lined plate and season them liberally with Himalayan salt.
Cut in half and serve immediately garnished with parsley and a sprinkle of salt. Many sites recommended something pickled and all I had was pepperoncini, but I'd suggest some nice pickled onions and a side salad to round things out. ENJOY!