Chef John's Scotch Eggs Recipe
Ingredients List
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4 cups oil for frying, or as needed
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6 large cold eggs
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21 ounces bulk Italian sausage
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¼ teaspoon dry mustard
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1 pinch freshly grated nutmeg
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1 pinch cayenne pepper
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½ cup all-purpose flour, or as needed
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2 large eggs
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1 cup panko bread crumbs, or as needed
Cooking Instructions
Heat the oil in a deep fryer or large saucepan to 350°F (175°C).
Fill a saucepan with water to a depth of 1/2 inch and bring it to a boil. Carefully add the cold eggs to the water. Cover the pan, reduce the heat to medium-high, and cook for about 6 minutes until the yolks are soft. Once done, remove the eggs from the hot water and rinse them under cold running water to cool. Peel the eggs and pat them dry with paper towels.
In a large bowl, combine the sausage, mustard, nutmeg, and cayenne pepper. Mix thoroughly and shape the mixture into 6 equal portions.
Place a piece of plastic wrap on a flat surface. Take one sausage ball and place it in the center of the plastic wrap, then fold the wrap over the sausage and flatten it into an 1/8-inch thick oval. Unwrap the plastic, place one egg in the center of the flattened sausage, and use moistened fingertips to press the sausage around the egg, sealing it completely. Repeat this process for the remaining sausage balls and eggs.
Put flour in a shallow dish. In another shallow dish, beat 2 eggs. Pour breadcrumbs into a third shallow dish.
Coat the sausage-wrapped eggs in flour, dip them into the beaten eggs, and then press them into the breadcrumbs to coat. Gently toss them between your hands to remove any excess breadcrumbs, then set the breaded eggs aside on a plate.
Fry the Scotch eggs in batches in the preheated oil until they turn golden brown, about 5 to 6 minutes. Transfer them to a wire rack and let them cool for approximately 5 minutes.
Editor's Comment:
The nutritional information for this recipe is based on the full amount of breading ingredients. The actual amount of breading consumed may vary. We have estimated the nutritional content of the frying oil, assuming a retention of 10% after cooking. The exact oil absorption will depend on factors like cooking time, temperature, ingredient density, and the type of oil used.
Nutritional Information (per serving)
| 542 | Calories |
| 41g | Fat |
| 24g | Carbs |
| 24g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 542 | |
| % Daily Value * | |
| Total Fat 41g | 52% |
| Saturated Fat 11g | 53% |
| Cholesterol 287mg | 96% |
| Sodium 996mg | 43% |
| Total Carbohydrate 24g | 9% |
| Dietary Fiber 0g | 1% |
| Total Sugars 1g | |
| Protein 24g | 49% |
| Vitamin C 0mg | 0% |
| Calcium 52mg | 4% |
| Iron 3mg | 15% |
| Potassium 307mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5