Scotch Eggs

Name: Scotch Eggs
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6 servings
Cuisine: British
Ingredients: 7 large eggs, divided; 1 lb bulk pork breakfast sausage; 1 tbsp chopped fresh sage or 1 tsp dried; 1 tbsp chopped parsley; 1/4 tsp nutmeg; 1/4 tsp black pepper; 1/2 cup all-purpose flour; 1 cup panko or dry breadcrumbs; neutral oil for frying; English mustard or brown sauce, to serve

Soft-boiled eggs wrapped in seasoned sausage, rolled in breadcrumbs and fried until crunchy. Halve them to show the jammy yolks and serve with mustard or brown sauce.

Prep30 min

Cook15 min

Total45 min

Serves6

What you'll need

Enameled cast-iron Dutch ovenFor soups, stews and braises

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Mixing bowl setFor mixing and marinating

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Instant-read thermometerFor knowing when meat is done

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Steps

Lower 6 eggs into boiling water and cook 6 1/2 minutes. Plunge into ice water until cold, then peel carefully.

Mix the sausage with the herbs, nutmeg and pepper. Divide into 6 portions and flatten each into a thin patty on a piece of plastic wrap.

Roll each egg in flour, set it on a patty, and use the plastic to wrap the sausage evenly around the egg, pinching the seams closed.

Beat the remaining egg. Roll each sausage-wrapped egg in flour, then egg, then breadcrumbs, pressing to coat.

Heat 3 inches of oil in a Dutch oven to 340°F. Fry 2 or 3 at a time, turning, until deep golden and the sausage is cooked through, 6 to 7 minutes. Drain on a rack.

Rest 5 minutes, then halve and serve with mustard or brown sauce.

TipChill the coated eggs 20 minutes before frying; the coating sets and the sausage holds tight instead of splitting.