Sausage, eggs, and toasted bread are standard fare in Scotland. Scotch eggs are one of those foods where everyday ingredients are combined in an interesting way to create something that is greater than the sum of its parts. In this case, the Scotts, who excel at deep frying anything that once moved, take hard boiled eggs, cover them in a sheet of sausage, roll them in bread crumbs and then toss them in a deep fryer. This recipe skips the deep fryer and cooks these tasty morsels in the oven without losing any flavor. But, if you want to fry `em like the Scotts do, have a go.
- Large baking pan lined with parchment paper
- Cooking spray
- Optional, if frying: Medium skillet, wok, or deep fryer
- 7 Eggs, 1 reserved for binding
- 1 lb Sausage, uncooked with casings removed. Bratwurst, breakfast, bangers, Italian, whatever
- ¼ cup Flour
- ½ cup Breadcrumbs, plain
- Cook Eggs – Place 6 eggs in a saucepan and cover with water. Bring to a boil, cover, and turn off heat. Leave saucepan covered on the stove for 5 minutes (4 if your going for a softer yolk, 6 harder). Drain and cool eggs under cold running water until cool enough to handle. Peel and set aside.
- Wrap Eggs – Preheat oven to 400°F (205°C). Beat remaining egg. Divide sausage into evenly sized balls. Flatten each ball into a thin disc big enough to completely wrap a whole egg. Wrap each eggs.Set out small bowls of flour beaten egg, and bread crumbs. Roll sausage wrapped egg in flour, then beaten egg, then breadcrumbs. Place eggs on a parchment paper lined baking pan.
- Bake Eggs – Lightly coat eggs with cooking spray (oil or butter). Bake until eggs are golden brown and sausage is cooked through, about 20 minutes.Pan Fry Eggs – Pour one inch of vegetable oil in a saucepan. Heat oil over medium-high heat until hot 350°F (175°F). Fry eggs until they are brown on all sides. Serve – 2 eggs per person, each sliced in half longways. Include pickles and a dipping sauce. Scotch eggs may be served hot, cold, or at room temperature.