질문하기
Scotch eggs wrap hard-boiled eggs in seasoned sausage and a crispy breadcrumb coating for a protein-packed British-American snack. These impressive bites are perfect for family picnics, brunch, and meal prep.
Place 4 large eggs in a saucepan, cover with cold water, and bring to a boil over medium-high heat. Once boiling, reduce heat to medium-low and simmer for 8 minutes. Immediately transfer eggs to an ice bath to stop cooking and cool completely.
Peel the eggs carefully and pat them dry with paper towels to help the sausage adhere.
In a bowl, combine the breakfast sausage with Dijon mustard, fresh parsley, black pepper, and salt. Divide the sausage mixture into four equal portions.
Flatten each sausage portion into a thin patty. Encase each peeled egg with sausage, making sure to seal any seams well to prevent splitting during frying.
Dredge coated eggs in flour, dip into the beaten egg (for coating), then roll in breadcrumbs for an even, crisp coating.
Heat vegetable oil in a deep saucepan or skillet to 350°F (medium-high heat). Fry each Scotch egg, turning occasionally, until golden brown and cooked through, 5–7 minutes. Work in batches if needed—avoid crowding the pan.
Transfer finished Scotch eggs to a wire rack set over paper towels to drain. Let rest for 5 minutes before slicing. Serve warm or at room temperature.
