Scotch Eggs 🥚
A hearty snack found on brew pub menus all over, the Scotch egg is a classic of English cuisine. Cooked eggs are swaddled in ground pork or sausage meat, then breaded and fried. These golden-brown nuggets are robust and conveniently hand-sized. They might not be what you consider a finger food, but they are just that. If you can hard-boil eggs and peel them (and have a deep-fry thermometer), you can ace these spherical snacks in your home kitchen. They’re sure to become one of your mos
Ingredients:
6 large eggs
1 lb (450g) sausage meat (pork or your choice)
1/2 cup all-purpose flour
1 cup breadcrumbs
2 large eggs, beaten (for coating)
Vegetable oil, for frying
Salt and freshly ground black pepper, to taste
1 teaspoon dried thyme (optional)
Fresh parsley, for garnish
Directions:
Bring a pot of water to a boil and gently add the eggs. Boil for 6-7 minutes for a slightly soft center or 8 minutes for a firmer yolk. Transfer the eggs to an ice bath to cool, then peel and set aside.
Divide the sausage meat into 6 equal portions. Flatten each portion into a patty and wrap it around each peeled egg, ensuring the egg is fully enclosed. Season the sausage meat with salt, pepper, and thyme, if using.
Place the flour, beaten eggs, and breadcrumbs in separate bowls. Dredge each sausage-wrapped egg in flour, shaking off the excess, then dip into the beaten eggs, and coat thoroughly with breadcrumbs.
Heat vegetable oil in a deep fryer or large skillet to 350°F (175°C). Carefully lower the coated eggs into the hot oil and fry for 4-5 minutes, or until the coating is golden brown and crispy. Use a slotted spoon to remove the eggs and drain on paper towels.
Serve warm or cold, garnished with fresh parsley.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 300 kcal | Servings: 6 servings
