Crispy Herbed Scotch Eggs

Ingredients

• 4 large eggs 4 large eggs
• 300g (10.5 oz) ground pork sausage meat 300g (10.5 oz) ground pork sausage meat
• 1 tablespoon fresh parsley, finely chopped 1 tablespoon fresh parsley, finely chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 teaspoon Dijon mustard 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder 1/2 teaspoon onion powder
• Salt and pepper, to taste Salt and pepper, to taste
• 50g (1/2 cup) all-purpose flour 50g (1/2 cup) all-purpose flour
• 2 large eggs, beaten 2 large eggs, beaten
• 150g (1 1/2 cups) breadcrumbs 150g (1 1/2 cups) breadcrumbs
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 24g, 8g
• Carbohydrates (total, sugars): 15g, 1g
• Protein: 18g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium heat, then reduce the heat and simmer for 6 minutes. Remove from heat and transfer the eggs to a bowl of ice water to cool. Once cooled, carefully peel the eggs.
2. 2.
   In a mixing bowl, combine the ground pork sausage meat, parsley, thyme, Dijon mustard, garlic powder, onion powder, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Divide the sausage mixture into 4 equal portions. Flatten each portion in your hand and place a peeled hard-boiled egg in the center. Gently shape the sausage meat around the egg, ensuring it is evenly covered.
4. 4.
   Set up a breading station with three shallow bowls. Place the flour in the first bowl, beaten eggs in the second bowl, and breadcrumbs in the third bowl.
5. 5.
   Roll each sausage-coated egg in the flour, then dip it into the beaten eggs, and finally coat it in breadcrumbs, pressing gently to adhere. Repeat the process for all the eggs.
6. 6.
   Heat vegetable oil in a deep pan or skillet over medium heat. Carefully place the coated eggs into the hot oil and fry for about 5-6 minutes, turning occasionally, until golden brown and crispy. Remove from the oil and drain on a paper towel-lined plate.
7. 7.
   Allow the Scotch eggs to cool slightly before serving. They can be enjoyed warm or at room temperature.

Treat your ingredients with care...

• Ground pork sausage meat — Choose a high-quality sausage meat with a good balance of fat and lean meat for the best flavor and texture.
• Fresh herbs — Opt for fresh parsley and thyme to add a vibrant and aromatic touch to the sausage mixture.
• Breadcrumbs — You can use store-bought breadcrumbs or make your own by processing stale bread in a food processor until fine.

Tips & Tricks

• For an extra burst of flavor, add a pinch of smoked paprika or chili powder to the sausage mixture.
• To ensure the Scotch eggs maintain their shape during frying, refrigerate them for at least 30 minutes before coating and frying.
• If you prefer a softer yolk, reduce the boiling time of the eggs by 1-2 minutes.
• Serve the Scotch eggs with a side of tangy mustard or a zesty tomato chutney for a delicious accompaniment.
• If you're short on time, you can prepare the sausage-coated eggs in advance and refrigerate them until ready to fry.

Serving advice

Serve the Crispy Herbed Scotch Eggs as a delightful appetizer or as part of a brunch spread. They can be enjoyed on their own or paired with a side of mixed greens for a refreshing contrast.

Presentation advice

Arrange the Crispy Herbed Scotch Eggs on a platter, garnished with a sprinkle of fresh parsley or thyme leaves. The golden-brown crust and creamy yolk will make for an enticing visual appeal.