I’ve gotten so many requests for Scotch eggs over the years, I figured with the Easter holiday coming up, the timing was right to post this fried miracle of culinary engineering. In my version, I keep the egg soft, so when you bite in, you get that amazing contrast in texture between the molten yolk and the crispy sausage shell.
Ingredients for 6 Scotch Eggs:
6 large eggs, right out of the fridge
*steam 6 minutes as shown for soft yolks
3.5 ounces of Italian sausage meat per egg (about 1/2 cup)
*I did 6, and used exactly 21 ounces of sausage.
1/4 tsp mustard powder
white flour, 2 beaten eggs, and enough panko breadcrumbs to bread 6 eggs (I don’t measure such things)
Fry at 350 F. for 5-6 minutes to keep a soft yolk center. Add another minute for Scotch eggs that have been thoroughly chilled before frying.