Scotch Eggs Delightful Variations for Every Occasion

Ingredients

• 4 large eggs large eggs
• 1 pound ground sausage meat (use a mix of pork and sage for extra flavor)
• 1 cup breadcrumbs (preferably panko for extra crispiness)
• 1 teaspoon dried thyme
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon black pepper
• to taste salt
• 1 tablespoon Dijon mustard
• ½ cup all-purpose flour (for coating)
• Oil for deep frying

Instructions

1. Soft Boil the Eggs: Bring a pot of water to a boil. Carefully add the eggs and boil for 6-7 minutes for a soft yolk. Transfer them to an ice bath immediately to stop the cooking process. Once cool, peel the eggs gently and set aside.
2. Prepare the Sausage Mixture: In a mixing bowl, combine the ground sausage meat, dried thyme, onion powder, garlic powder, black pepper, salt, and Dijon mustard. Mix until everything is well integrated.
3. Wrap the Eggs: Divide the sausage mixture into 4 equal portions. Flatten each portion in the palm of your hand and place a peeled egg in the center. Gently encase the egg with the sausage meat, ensuring it’s fully covered. Repeat with the remaining eggs.
4. Coat the Eggs: Set up a breading station. Place the flour in one dish, the beaten eggs (2 eggs mixed) in another, and the breadcrumbs in a third. First, roll each sausage-wrapped egg in flour, then dip in the beaten eggs, and finally coat with breadcrumbs, pressing down slightly to ensure the breadcrumbs stick well.
5. Fry the Scotch Eggs: Heat oil in a deep pan or fryer to 350°F (175°C). Carefully add the Scotch eggs, a few at a time, frying for about 6-8 minutes or until golden brown and cooked through. Use a slotted spoon to remove them from the oil and place on paper towels to drain excess oil.
6. Serve & Enjoy: Once slightly cooled, slice each Scotch egg in half to reveal the beautiful layers.