Scotch Eggs: Boiled egg wrapped in sausage, fried.

Get ready to impress your friends and family this Easter or at any brunch with Chef John's Scotch Eggs from Food Wishes. Perfect for those who prefer their eggs on the savory side, this recipe delivers a comforting and delicious combo of soft-boiled eggs encased in herbed, spiced sausage meat and a golden, crispy breadcrumb coating. Follow these simple steps to create a classic picnic food with a gourmet twist.

Ingredients:

- 4 to 6 large eggs

- 1 pound of sweet Italian sausage (casings removed)

- Cayenne pepper, to taste

- Freshly grated nutmeg, to taste

- A pinch of dry mustard

- Fresh chives, finely chopped (optional)

- Flour, for dredging

- 1 raw egg, beaten (for egg wash)

- Panko breadcrumbs, for coating

- Vegetable oil, for frying

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Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Equipment: Saucepan with a tight-fitting lid, plastic wrap, deep fryer or pot for frying

Servings: 4 to 6 Scotch eggs

Instructions:

1. Start by steaming the eggs. Place a saucepan with a tight-fitting lid over high heat and pour about half an inch of water inside. Bring the water to a boil. Carefully place the eggs in the saucepan, put the lid on, reduce the heat to medium-high, and steam for exactly 6 minutes for a slightly runny yolk or longer if preferred hard-boiled.

2. After 6 minutes, remove the eggs and place them under cold running water to stop the cooking process. Once cooled, peel the eggs and thoroughly dry them with a towel to ensure the sausage mixture will stick.

3. In a mixing bowl, combine the sausage meat, a healthy shake of cayenne, a generous pinch of freshly grated nutmeg, a pinch of dry mustard, and the optional chives. Mix well until all ingredients are evenly distributed.

4. Take a portion of sausage mixture and place it on a piece of plastic wrap, shaping it into an oval. Fold the plastic over and flatten it to about 1/8 to 1/4 inch thickness.

5. Place an egg in the center of the sausage oval. Gently gather the edges of the plastic wrap up and around the egg, scrunching the sausage mixture to cover the egg evenly.

6. Carefully remove the plastic wrap, and with slightly wet fingertips, smooth out the sausage mixture to cover any gaps, ensuring the egg is completely encased.

7. Prepare your dredging station with three separate bowls for flour, beaten egg, and breadcrumbs. Roll each sausage-wrapped egg in flour, dip it into the beaten egg, and then coat it evenly with breadcrumbs.

8. Heat the vegetable oil in a deep fryer or a pot to 350°F (175°C). Carefully lower the coated eggs into the hot oil and fry until the sausage is fully cooked and the breadcrumbs are golden brown, about 4 to 5 minutes.

9. Remove the Scotch eggs with a slotted spoon and drain on paper towels.

Cooking Tips:

- Adjust the steaming time for the eggs to your desired level of doneness.

- Make sure your hands are damp when shaping the sausage around the eggs; it helps to prevent sticking.

- Keep an eye on the oil temperature to ensure even cooking and to prevent the Scotch eggs from burning.

Recipe adapted from Chef John's Food Wishes YouTube Channel (https://www.youtube.com/@foodwishes).

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Scotch Eggs: Boiled egg wrapped in sausage, fried.