Easter Egg Recipe: Scotch Eggs
So, Easter is over and you have some eggs left over. Instead of doing the same boring things with them (sandwich anyone?) shake things up!
My sister-in-law made this clever recipe one year; Scotch Eggs. No there is no Scotch in it! Basically, it is a hard boiled egg encased in sausage and crushed corn flakes, then fried. Yum!
Here’s a recipe from Bon Appetit. It’s a little different than you sis-in-law, but close.
- 1 cup all-purpose flour
- 1 cup finely crushed corn flakes
- 7 ounces (3/4 cup) fresh breakfast sausage, casings removed (if necessary)
- Vegetable oil (for frying)
- Kosher salt, freshly ground pepper
- 2 uncooked eggs
- 4 hard boiled Easter eggs
Put flour in a wide shallow bowl and crushed corn flakes in another wide shallow bowl. Divide sausage into 4 equal portions.
Pat 1 portion of sausage into a thin patty over the length of your palm.
Lay 1 soft-boiled egg on top of sausage and wrap sausage around egg, sealing to completely enclose.
Repeat with remaining sausage and eggs.
Whisk remaining 2 eggs in a medium bowl to blend.
Working gently with 1 sausage-wrapped egg at a time, dip eggs into flour, shaking off excess, then coat in egg wash.
Roll in corn flakes to coat.
DO AHEAD: Can be made 1 day ahead. Keep refrigerated, uncovered.
Attach a deep-fry thermometer to side of a large heavy pot. Pour in oil to a depth of 2” and heat over medium heat to 375°. Fry eggs, turning occasionally and maintaining oil temperature of 350°, until sausage is cooked through and breading is golden brown and crisp, 5–6 minutes. Use a slotted spoon to transfer eggs to paper towels to drain. Season lightly with salt and pepper. Serve warm with mustard.