Scotch Egg Recipe for Two
Scotch eggs are a classic British snack or appetizer that balances soft, creamy eggs with savory sausage meat and a crispy breadcrumb coating. This version, tailored for two, simplifies preparation while retaining the delicious interplay of textures and flavors.
Equipment
- Saucepan
- Deep fryer
Ingredients
- 2 Eggs large sized
- ½ Pound Sausage Meat or ground pork seasoned with 1/2 tsp salt, 1/4 tsp pepper, and 1/4 tsp nutmeg
- ¼ cup all-purpose flour
- 1 Egg Beaten
- ½ cup Breadcrumbs
- Oil For frying (enough for deep and shallow frying)
Instructions
Boil the Eggs
- Place the eggs in a saucepan of boiling water.
- Boil for 6 minutes for soft yolks or 8 minutes for firmer yolks.
- Transfer the eggs to a bowl of ice water and let cool. Carefully peel the eggs.
Prepare the Sausage Coating
- Divide the sausage meat into two equal portions.
- Flatten each portion into a disc on a piece of cling wrap or parchment paper.
Wrap the Eggs
- Place a boiled egg in the center of the sausage disc.
- Carefully wrap the sausage around the egg, sealing all seams. Ensure the egg is fully encased.
Coat the Scotch Eggs
- Roll each sausage-wrapped egg in flour.
- Dip into the beaten egg and coat with breadcrumbs. For a crunchier texture, repeat the egg and breadcrumb coating.
Fry the Eggs
- Heat oil in a deep pan to 350°F (175°C).
- Fry the Scotch eggs for 5-7 minutes, turning occasionally, until golden brown and crispy.
- Remove and drain on paper towels.
Serve
- Slice in half for presentation and serve warm with mustard, pickles, or a light salad.