Traditional Scotch Eggs (Print Version)

# Ingredients:

→ Main Ingredients

01 - 5 large eggs, split up (4 for boiling, 1 later for breading)
02 - 300 g of uncooked Toulouse sausage (skins removed)
03 - A small bunch of fresh parsley (chop leaves to get 1 tablespoon)
04 - A little bunch of chives (finely chopped for 1 tablespoon)
05 - 1 tablespoon of Dijon mustard

→ Seasonings

06 - 1 teaspoon of fine salt, plus extra if needed
07 - 1/2 teaspoon freshly crushed black pepper
08 - 1/2 teaspoon of grated nutmeg, tightly packed

→ For Coating

09 - 1/3 cup plain flour
10 - 1 cup of Japanese-style panko crumbs
11 - About 1.5 liters of sunflower oil for frying

# Instructions:

01 - Put 4 of the eggs into a medium-sized pot. Cover them with cold water until the water sits about one inch above the eggs. Heat over medium-high and bring to a boil. To get eggs with soft yolks, boil for 4 minutes. For firm yolks, boil for 7 minutes. In the meantime, grab another bowl and prepare some cold water with ice.
02 - Once the eggs finish cooking, pour out the hot water and quickly transfer the eggs into the ice cold water. Leave them there for about 5 to 10 minutes until they’re completely cool.
03 - While your eggs are chilling, chop the chives very finely to measure out 1 tablespoon. Pick the leaves off the parsley stalks and chop them finely as well to make 1 tablespoon.
04 - In a medium-sized mixing bowl, combine the sausage meat, parsley, chives, Dijon mustard, 1 teaspoon of salt, black pepper, and grated nutmeg. Stir everything together until well blended. Then, divide the mixture into 4 pieces and shape each into a ball.
05 - Take 3 small dishes. In the first one, mix the flour with a pinch of salt. In the second, whisk the last egg. In the third, toss the panko crumbs with a little salt.
06 - Carefully remove the shells from the cooled eggs and pat them dry with a kitchen towel. Using a 6-inch square of parchment, flatten out a sausage meatball into a thin oval big enough to wrap around an egg. Roll an egg in the flour, then place it in the center of the sausage oval. Use the parchment paper to help wrap the sausage around the egg until it’s fully enclosed. Smooth out the sausage with your hands. Repeat for the remaining eggs.
07 - Take each sausage-wrapped egg and dip it in the flour again, shaking off extra. Then, roll it in the beaten egg to cover it. Finally, coat it in the panko crumb mixture, pressing gently to make sure the crumbs stick properly. Set the coated eggs aside on a plate.
08 - Pour the sunflower oil into a large pot and heat it over medium-high. Check the temperature with a thermometer until it hits 160°C.
09 - Carefully lower each Scotch egg into the hot oil using a skimmer or slotted spoon. Let them fry until the sausage is fully cooked and the coating is golden-brown, which takes about 4 to 6 minutes. The internal sausage temperature should reach at least 63°C.
10 - Once cooked, transfer the Scotch eggs to a plate lined with paper towels to absorb any extra oil. Let them cool for a few minutes before serving warm or letting them sit to serve later at room temperature.

# Notes:

01 - These Scotch eggs feature smooth, flavorful sausage wrapped around perfectly cooked eggs, finished with a crunchy, golden coating.
02 - Serve them warm with a bit of mustard or a zingy dip, or have them cold as a fantastic picnic treat!

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