Scotch Eggs (Print Version)

# Ingredients:

→ Main Ingredients

01 - 5 large eggs, divided (4 for boiling, 1 for coating)
02 - 10 ounces uncooked breakfast sausage, casings removed
03 - 1 small bunch fresh chives (for 1 tablespoon chopped)
04 - 3 large sprigs fresh parsley (for 1 tablespoon chopped)
05 - 1 tablespoon prepared English mustard, such as Coleman's

→ Seasonings

06 - 1 teaspoon kosher salt, plus more as needed
07 - 1/2 teaspoon freshly ground black pepper
08 - 1/2 packed teaspoon freshly grated nutmeg

→ For Coating

09 - 1/3 cup all-purpose flour
10 - 1 cup panko breadcrumbs
11 - 6 cups (48 ounces) vegetable oil, for deep-frying

# Instructions:

01 - Place 4 of the large eggs in a medium saucepan and add enough cold water to cover by an inch. Bring to a boil over medium-high heat. Boil for 4 minutes for a jammy egg yolk or 7 minutes for a well-done yolk. Meanwhile, prepare an ice water bath in a medium bowl.
02 - When the eggs are done cooking, drain and immediately transfer them to the ice water bath. Let sit until completely cooled, about 5 to 10 minutes.
03 - While eggs are cooling, very finely chop the fresh chives until you have 1 tablespoon. Pick and finely chop the leaves from the parsley sprigs until you have 1 tablespoon.
04 - In a medium bowl, combine the chopped chives, chopped parsley, breakfast sausage, English mustard, 1 teaspoon kosher salt, black pepper, and freshly grated nutmeg. Fold and mix until all ingredients are well incorporated. Divide the sausage mixture into 4 equal portions and form each into a ball.
05 - Set up three small bowls: In the first, whisk together the flour and a pinch of salt. In the second, crack and whisk the remaining egg. In the third, mix the panko breadcrumbs with a pinch of salt.
06 - Gently peel the cooled eggs and pat them dry with paper towels. Cut a 6-inch square of parchment paper. Place one sausage ball on the parchment and press with your hands into a flat oval (about 6 inches long) that will completely wrap around an egg. Lightly coat one peeled egg in flour, then place it in the middle of the sausage oval. Use the parchment to help wrap the sausage around the egg until completely covered, then peel back the parchment and gently mold the sausage to seal around the egg. Place on a plate and repeat with remaining eggs.
07 - Take each sausage-wrapped egg and coat again in the flour, shaking off any excess. Next, dip in the beaten egg until completely coated, allowing excess to drip off. Finally, roll in the breadcrumb mixture, gently pressing to ensure the breadcrumbs adhere evenly. Return to the plate.
08 - Heat the vegetable oil in a large saucepan over medium-high heat until it reaches 325°F (use a kitchen thermometer for accuracy).
09 - Using a spider or slotted spoon, carefully lower all the prepared Scotch eggs into the hot oil. Fry until the sausage is completely cooked through (internal temperature of at least 145°F when inserted into the sausage layer) and the outside is deep golden-brown, about 4 to 6 minutes.
10 - Transfer the fried Scotch eggs to a paper towel-lined plate to drain excess oil. Let cool for a few minutes before serving warm or at room temperature.

# Notes:

01 - These traditional Scotch eggs feature a perfectly cooked egg wrapped in seasoned sausage meat with a crispy breadcrumb coating.
02 - For the best texture, serve warm with mustard or a tangy sauce. They also make great picnic food when served cold.

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