Scotch Eggs

Scotch eggs - good for breakfast, lunch, or dinner. These hard boiled eggs are wrapped in sausage, breaded, and fried. That's how we say "good morning" in Food News and Chews land!


Serves 3 for a meal, or 6 for a starter

For the hard boiled egg

6 large duck eggs
2 qt. water
1 tablespoon salt
1/4 cup distilled white vinegar

In a large pot, bring the salt vinegar and water to a boil.  Add the eggs, one at a time and boil for 12 minutes.  Scoop the eggs from the water and place in an ice water bath to fully cool. Once fully cooled, peel the eggs and reserve for coating.

For the coating and frying

3/4 lb. Vitos mild Italian sausage raw
2 tbs chopped fresh sage
2 tbs chopped fresh parsley
1 cup Panko bread crumbs
1/4 cup all purpose flour
1 raw egg
1/2 cup milk
2 cups vegetable oil

In a mixing bowl, combine sausage, sage and parsley and thoroughly mix to incorporate. Place the bread crumbs and flour in separate containers.  Layout a small piece of plastic wrap on your work surface. Place a 2 ounce piece of the sausage mixture on the plastic wrap and fold half of the plastic over the top of the sausage. Press down evenly to create a large thin oval of sausage large enough to encompass the egg, about 3 inches in diameter.  Take the top piece of plastic wrap and peel it back from the sausage. Place a hard boiled egg in the center of the sausage oval and using the plastic wrap try to fold the mixture up and around all sides of the egg.  After working the mixture around the egg, peel the plastic back and set the sausage covered egg to the side. Repeat with the remaining eggs.

To coat the eggs

Lightly beat the raw egg and milk together in a small bowl.  Gently roll the sausage coated egg in flour, then dip in the egg and milk mixture. Roll in the Panko to fully coat the eggs. Repeat with the remaining eggs.

To fry the eggs

Heat the vegetable oil in a small skillet over medium heat.  Use a thermometer to regulate the temperature around 350 degrees.  After the oil is heated, fry the eggs 2-3 at a time, gently rolling them around on all sides to brown the outside. Continue shallow frying the eggs for an additional 4-6 minutes to insure that the sausage is fully cooked and the eggs are warm in the center. Remove the eggs from the oil and lay out on a paper towel lined plate.