Soft-boiled eggs are wrapped in garlicky sausage meat, breaded and deep fried until golden and crisp. Serve as a filling finger food to pair with good quality ale.
- If using store-bought sausages, slit them press out the sausage meat and discard the casings.
- Divide the sausage meat into six equal portions.
- Wrap an egg with one portion of the sausage meat (see notes after the recipe) and do the same for the rest of the eggs and sausage meat.
- Place the prepared eggs in a shallow bowl, cover and chill in the fridge for about 30 minutes.
- Heat enough cooking oil in a pan to reach a depth of at least three inches.
- Place the flour and panko in two separate shallow bowls.
- Take the chilled eggs from the fridge.
- Dredge each egg in flour, dip in beaten egg and roll in panko.
- Deep fry the Scotch eggs at 350F until golden and crisp.
- Serve the Scotch eggs while hot.
It is tempting to use a lot of sausage meat for every egg. But the ideal thickness of the sausage meat layer is half an inch or less. If the sausage meat enfolding the egg is too thick, the Scotch eggs will take longer to cook. The prolonged cooking time creates steam between the surface of the egg and the sausage meat that can make the sausage meat layer burst. Chilling the sausage meat-wrapped eggs prior to frying helps firm up the meat and fat. That makes them easier to handle when dredging in flour, dipping in egg and rolling in bread crumbs.
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