A classic British pub snack and picnic food, Scotch eggs are hard-cooked eggs, encased in sausage and breadcrumbs, deep-fried and typically served cold.
Ingredients6 eggs, hard-cooked 2-1/2 pounds Oxford sausage or breakfast sausage 1 cup panko (Japanese-style breadcrumbs) 2 teaspoons dried savory or to taste 1/2 teaspoon ground mace or to taste 2 raw eggs, well beaten with 2 tablespoons water Peanut oil for frying
- Divide the sausage into six thin patties and shape around the eggs.
- Combine the panko, savory and mace in a shallow dish.
- Dip the sausage-wrapped eggs in the beaten egg mixture and roll in the seasoned panko until well covered.
- Refrigerate until ready to cook.
- Heat the oil to 350 degrees in a deep-fryer or deep heavy pot.
- Cook the eggs, in batches if necessary, until well browned and crispy, about 10 minutes.
- Drain on paper towels.