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Scotch eggs have a rich history in British cuisine. They likely began in the 18th century. Many believe they originated from a dish called "Eggs à la Russe," created by the famous Fortnum & Mason in London. This dish was a luxury food item for the wealthy class.

Scotch Eggs

Indulge in the deliciousness of Scotch eggs with this delightful recipe that combines hard-boiled eggs and savory sausage in a crispy coating. Discover the fascinating history of this beloved snack, explore mouthwatering variations like vegetarian options, and learn how to serve them perfectly at your gatherings. Ready to impress your friends and family? Click through for the full recipe and bring this classic dish to your table!
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Ingredients
  

4 large eggs

1 pound (450g) sausage meat (pork or chicken)

1 teaspoon dried thyme

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon black pepper

½ teaspoon salt

1 cup all-purpose flour

2 large eggs, beaten (for the coating)

1 cup breadcrumbs (Japanese panko for extra crunch)

Vegetable oil for frying

Fresh parsley, chopped (for garnish)

Instructions
 

Boil the Eggs: Place the 4 large eggs in a pot of cold water. Bring to a boil and simmer for exactly 6-7 minutes for soft-boiled eggs. Remove from heat, drain, and transfer the eggs to a bowl of cold water. Let them cool completely before peeling.

    Prepare the Sausage Mix: In a large bowl, combine the sausage meat, dried thyme, garlic powder, onion powder, black pepper, and salt. Mix thoroughly until all spices are well incorporated into the meat.

      Wrap the Eggs: On a sheet of plastic wrap, take a portion of the sausage mixture (about a quarter cup) and flatten it in your hand. Place a peeled egg in the center and gently wrap the sausage around it, ensuring the egg is completely covered. Repeat with the remaining eggs.

        Set Up Breading Station: In three separate shallow dishes, place the flour, beaten eggs, and breadcrumbs. Dip each sausage-wrapped egg first in flour (shaking off excess), then in beaten eggs, followed by breadcrumbs, ensuring an even coating.

          Heat Oil for Frying: In a large, deep skillet or pot, heat vegetable oil to 350°F (175°C). You need enough oil for the eggs to float while frying.

            Fry the Eggs: Carefully add the coated Scotch eggs to the hot oil in batches, being mindful not to overcrowd the pan. Fry for about 6-8 minutes or until golden brown, turning occasionally for even cooking.

              Drain and Cool: Once golden and cooked through, remove the Scotch eggs with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

                Serve: Slice the Scotch eggs in half to showcase the beautiful yolk. Garnish with freshly chopped parsley before serving.

                  Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4