Scotch Eggs

When we were at Universal Studios we decided to eat lunch at the Leaky Cauldron. I chose the Ploughman’s lunch, only recently having heard of one on an episode of the Barefoot Contessa, and Tom had fish and chips.

I was trying to recall the episode and explain to Tom what each of the items were on the plate. The item that stood out the most to me was a Scotch egg, or a hard-boiled (or soft boiled, as some prefer) egg wrapped in well-seasoned sausage and then breaded and fried.

Then I thought it was going to snow in Florida because Tom (who doesn’t like hard-boiled eggs) tried the Scotch Egg and said it was really good. I knew I’d need to make them at home again soon to make sure it wasn’t just a fluke.

I decided to follow a Jamie Oliver recipe for Scotch Eggs, figuring if anyone knew how to make one right, it would be him.

Scotch Eggs
Barely adapted from: Jamie Oliver
Servings: 10
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    • 10 hard-boiled eggs, cooled and shells removed
    • 1 package mild Italian sausage (5 links)
    • 3 tbsp. fresh chives, chopped
    • 3 tbsp. fresh parsley, chopped
    • 1 tbsp. whole grain mustard
    • 1/2 tsp. salt
    • 1/2 tsp. pepper
    • 1/4 tsp. ground nutmeg
    • 1 cup all-purpose flour
    • 1 cup bread crumbs
    • 2 eggs
    • 2 cups vegetable oil 

1. In a medium bowl, combine the sausage, chives, parsley, mustard, salt, pepper and nutmeg together. Form into 10 balls.
2. Place the flour in a shallow dish. Roll each egg into the flour and shake off excess. Flatten the sausage ball and press gently around the egg until the entire egg is coated. (Try to keep the sausage coating at 1/8th of an inch in thickness or less.)
3. Repeat with all eggs and place onto a plate.
4. Place the bread crumbs into a shallow dish and place the eggs into a third shallow dish. Whisk the eggs together.
5. Heat the vegetable oil over medium heat in a Dutch oven to approximately 300 degrees. Line a plate with a paper towel. Set aside.
6. Dip each sausage-encased egg into the flour, then egg mixture, then bread crumbs. Shake off excess. Return to the place and repeat until each egg is coated.
7. Lower each egg into the hot oil with a slotted spoon and fry for 4-5 minutes, turning with the spoon until all sides of the egg are golden. (I fried the eggs in 3 batches –  3,3,4.)
8. Place the fried eggs onto the paper towel to absorb excess grease. Allow eggs to cool slightly, then slice in half and serve.

These were delicious! I was a little concerned about the sausage not fully cooking and followed Jamie’s suggestion of popping them into a 350 degree oven for a few minutes afterward but I’m not sure it was completely necessary. Next time I make these, I’ll cook the eggs to a soft boiled state before moving forward with the recipe.

It wasn’t a fluke, Tom ate one of these again and said he really liked it. I made these eggs for Easter and still had leftovers. I found they were good even cold so I think I’ll be adding these into my breakfast rotation soon!

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