Chef John's Crispy Scotch Eggs

Name: Chef John's Crispy Scotch Eggs
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Cuisine: British, Scottish
Ingredients: 0.5 cup All-Purpose Flour; 1 dash Cayenne Pepper; 4 cups Cooking Oil; 0.25 tsp Dry Mustard; 6 whole Eggs; 1 dash Ground Nutmeg; 21 oz Italian Pork Sausage; 1 cup Panko

Appetizer 🧄Breakfast 🍳Dinner 🍽️Lunch 🥪Snack 🍿 BritishScottish High-Protein 💪Sugar-Free Carnivore 🥩Comfort-Food

Chef John's Crispy Scotch Eggs feature tender Italian sausage wrapped around just-set eggs, coated in panko for a crackling bite. The subtle heat of cayenne and warmth of nutmeg complement the rich yolk and savory meat. Ideal as a party appetizer, picnic treat, or hearty brunch bite, they’re irresistible served warm with your favorite dipping sauce.

Prep20 mins
Cook20 mins
Serves6
DifficultyMedium

1

Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
2

Fill a saucepan with 1/2-inch water; bring to a boil.
3

Carefully lower cold eggs into the saucepan.
4

Cover with a lid, reduce heat to medium-high, and cook until the yolks are soft, about 6 minutes.
5

Remove the eggs from the hot water and cool them under cold running water.
6

Peel and dry the eggs on paper towels.
7

In a large bowl, mix the sausage, mustard, nutmeg, and cayenne pepper together.
8

Form the mixture into 6 equal balls.
9

Lay a sheet of plastic wrap on a flat work surface.
10

Place 1 sausage ball in the center of the plastic, fold the plastic over the sausage, and flatten it into an 1/8-inch-thick oval.
11

Pull back the plastic and set 1 egg in the center of the flattened sausage.
12

Lift the plastic wrap, moisten your fingertips, and press the sausage around the egg to cover it completely, sealing well.
13

Repeat with the remaining sausage balls and eggs.
14

Put flour in a shallow bowl. Beat 2 eggs in a second shallow bowl. Pour bread crumbs into a third bowl.
15

Dredge the sausage-wrapped eggs in flour, dip in the beaten eggs, then press into the bread crumbs to coat.
16

Gently toss them between your hands to shake off excess bread crumbs, then set the breaded eggs on a plate.
17

Cook in batches in the preheated oil until golden, 5 to 6 minutes.
18

Transfer the Scotch eggs to a wire rack to cool, about 5 minutes.