Scotch Eggs

• 6 large eggs, divided
• 1 cup pork sausage, bulk
• 1/2 cup breadcrumbs
• 1 tablespoon chopped fresh parsley
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Flour for dredging
• Oil for frying

Steps

1. 1 Place 4 eggs in a small saucepan, cover with water, and bring to a boil. Simmer for 6 minutes, then transfer to ice water to cool. Peel eggs.
2. 2 In a bowl, combine sausage, breadcrumbs, parsley, Worcestershire sauce, salt, and pepper. Mix until just combined.
3. 3 Wrap each cooled egg snugly with the sausage mixture, forming an even layer.
4. 4 Heat oil in a large skillet over medium heat. Lightly dust each egg with flour.
5. 5 Fry the eggs in batches, turning gently, until golden brown and cooked through, about 10 minutes per batch.
6. 6 Drain on paper towels.
7. 7 Meanwhile, bring a small pot of water to a gentle simmer. Carefully add the remaining 2 eggs and cook for 4 minutes. Cool, peel, and halve for serving.

Equipment

• Skillet
• Saucepan
• Slotted spoon

Variations

• Use turkey sausage for a leaner option.
• Add a layer of mashed potatoes between the egg and sausage for a decadent twist.

Substitutions

• Substitute breadcrumbs with crushed cornflakes for a gluten-free option.
• Use smoked paprika instead of black pepper for a smoky kick.

Pairings

• A pint of your favorite ale.
• A side of crispy bacon or roasted potatoes.

Nutrition

Tips

• For a firmer egg center, hard-boil the eggs before wrapping.
• Chill the wrapped eggs for 30 minutes before frying for easier handling.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 10 minutes.

Freezing: Freeze uncooked wrapped eggs for up to 1 month. Thaw overnight in the fridge and cook as directed.

Serving Suggestions

• Serve with a tangy mustard sauce or a side of pickles for a brunch treat.
• Pair with a crisp salad for a light lunch.

FAQ