A delightful twist on the classic Scotch Eggs, featuring a flavorful sausage coating and a crispy golden crust.
Peel the soft-boiled eggs carefully to keep them intact.
Soft-boiled eggs provide a creamy yolk, enhancing the texture of the dish.
Mix the sausage meat with parsley, sage, and black pepper in a bowl until well combined.
Chill the sausage mixture for easier handling.
Wrap each egg evenly with the sausage mixture, ensuring the entire egg is covered.
Wet your hands slightly to prevent the sausage from sticking.
Roll the sausage-coated eggs in flour, then dip in beaten egg, and finally coat with breadcrumbs.
Use one hand for wet ingredients and the other for dry to keep the process tidy.
Heat the oil in a deep fryer to 350°F (175°C).
Use a thermometer to ensure the oil maintains the correct temperature.
Fry each egg for 4-5 minutes until golden brown and crispy.
Fry in small batches to avoid overcrowding the fryer.
Drain the fried eggs on paper towels and let them cool slightly.
This step helps remove excess oil, keeping the eggs crispy.
Slice the Scotch Eggs in halves or quarters and serve warm or at room temperature.
Serve with a side of mustard or a fresh salad for added flavor.
