Scotch Egg
Classic British pub fare featuring soft-boiled eggs wrapped in seasoned sausage meat, coated in crispy corn flakes, and deep-fried to golden perfection. Served warm with mustard, these savory treats make an excellent appetizer or snack.
Ingredients
- •6 whole large eggs
- •1 cup all-purpose flour
- •1 cup finely crushed corn flakes
- •7 ounces fresh breakfast sausage
- •2 cups vegetable oil
- •1 to taste kosher salt and pepper
- •¼ cup mustard
- •1 piece deep-fry thermometer
Cooking Instructions
- 1.
Place 4 eggs in a small saucepan; add cold water to cover. Bring to a boil; remove from heat, cover, and let stand for 3 minutes. Carefully drain, then fill pan with ice water to cool eggs. Gently crack shells and carefully peel under cold running water. Place eggs in a bowl of cold water; cover and chill until cold. DO AHEAD: Can be made 1 day ahead. Keep chilled.
15 min
- 2.
Place flour in a wide shallow bowl and crushed corn flakes in another wide shallow bowl. Divide sausage into 4 equal portions. Pat 1 portion of sausage into a thin patty over the length of your palm. Lay 1 soft-boiled egg on top of sausage and wrap sausage around egg, sealing to completely enclose. Repeat with remaining sausage and eggs.
10 min
- 3.
Whisk remaining 2 eggs in a medium bowl to blend. Working gently with 1 sausage wrapped egg at a time, dip eggs into flour, shaking off excess, then coat in egg wash. Roll in corn flakes to coat. DO AHEAD: Can be made 1 day ahead. Keep refrigerated, uncovered.
10 min
- 4.
Attach a deep-fry thermometer to side of a large heavy pot. Pour in oil to a depth of 2" and heat over medium heat to 375°F. Fry eggs, turning occasionally and maintaining oil temperature of 350°F, until sausage is cooked through and breading is golden brown and crisp, 5-6 minutes. Use a slotted spoon to transfer eggs to paper towels to drain. Season lightly with salt and pepper. Serve warm with mustard.
15 min
