Scotch Eggs

Ingredients

• 6 large eggs
• 1 pound ground pork sausage
• 1/2 cup breadcrumbs
• 1/4 cup all-purpose flour
• 2 large eggs, beaten
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• oil for deep frying

Instructions

1. Bring a pot of water to a boil and carefully add 6 eggs. Cook for 6-7 minutes for soft-boiled eggs, then transfer to ice water and peel gently.
2. In a bowl, combine ground sausage, 1/4 cup breadcrumbs, salt, pepper, and garlic powder.
3. Divide sausage mixture into 6 equal portions. Flatten each portion and wrap around a peeled egg, sealing the seams.
4. Place flour in one shallow dish, beaten eggs in another, and remaining breadcrumbs in a third dish.
5. Roll each sausage-wrapped egg in flour, then dip in beaten egg, then coat with breadcrumbs.
6. Heat oil to 350°F in a deep pot or fryer.
7. Carefully place Scotch eggs into hot oil and fry for 5-7 minutes until golden brown, turning occasionally.
8. Remove with a slotted spoon and drain on paper towels.
9. Serve warm or at room temperature.

Notes

• Use an ice bath immediately after boiling to stop the cooking process and make peeling easier
• A meat thermometer inserted into the sausage should read 160°F when fully cooked
• Double-coat the eggs for extra crispiness and to prevent oil from seeping into the sausage
• Scotch eggs can be made ahead and refrigerated for up to 3 days before frying
• To reheat, warm in a 350°F oven for 10 minutes rather than microwaving
• For baked Scotch eggs, brush with oil and bake at 400°F for 20-25 minutes