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4 large eggs, boiled to your preference (soft, jammy, or hard)
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1 egg, beaten (for coating)
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12 oz (340g) ground sausage or breakfast sausage meat
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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1/2 teaspoon mustard powder or Dijon mustard
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1/2 teaspoon paprika (optional)
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1/2 cup all-purpose flour
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1 cup breadcrumbs (panko for extra crunch or regular)
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Vegetable oil, for frying (or use oven method)
Preparation (Step-by-Step Instructions):
1. Boil the Eggs:
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Bring a pot of water to a boil. Carefully lower in 4 eggs and cook:
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6 minutes for soft centers
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8–9 minutes for jammy
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10–11 minutes for hard-boiled
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Transfer to an ice bath immediately and peel once cooled.
2. Season the Sausage Meat:
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In a bowl, combine ground sausage, salt, pepper, mustard, and paprika.
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Divide into 4 equal portions.
3. Wrap the Eggs:
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Flatten a portion of sausage into a patty in your hand.
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Place a peeled egg in the center and gently mold the sausage around it until fully sealed.
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Repeat with remaining eggs.
4. Bread the Eggs:
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Set up a breading station:
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Flour in one bowl
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Beaten egg in another
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Breadcrumbs in the last
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Roll each wrapped egg in flour, dip in egg, then coat thoroughly with breadcrumbs.
5. Cook:
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To Fry:
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Heat oil in a deep pan to 350°F (175°C). Fry eggs for 5–6 minutes until golden and crispy. Drain on paper towels.
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To Bake:
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Preheat oven to 400°F (200°C). Place breaded eggs on a lined tray, spray lightly with oil, and bake for 25–30 minutes until golden.
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Serving and Storage Tips:
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Serve Warm or Room Temperature: Excellent with mustard, aioli, or pickles.
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Slice in Half for Presentation: Especially when the yolks are jammy.
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Storage: Refrigerate leftovers in an airtight container for up to 3 days.
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Reheat in Oven or Air Fryer: To restore crispness. Avoid microwaving to prevent sogginess.
Variants (Delicious Twists to Try):
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Spicy Scotch Eggs: Mix chili flakes or hot sauce into the sausage.
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Vegetarian Version: Use plant-based sausage and soft-boiled eggs.
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Scotch Egg Bites: Use quail eggs for a bite-sized party snack.
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Cheesy Core: Add a sliver of cheese between the sausage and egg for a molten surprise.
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Bacon-Wrapped: Wrap sausage-covered egg in bacon before baking for added indulgence.
FAQ:
Q: Can I make these ahead of time?
A: Yes! Prepare and refrigerate the breaded eggs up to 1 day in advance. Cook when ready.
Q: How do I keep the sausage from cracking while cooking?
A: Be sure the sausage is evenly wrapped and not too thick in any one spot. Chilling before frying also helps.
Q: What’s the best type of sausage to use?
A: Pork breakfast sausage is classic, but you can use Italian, chicken, or even plant-based alternatives.
Q: Can I make them gluten-free?
A: Yes—use gluten-free breadcrumbs and flour substitutes.
Q: Are Scotch eggs healthy?
A: They’re protein-rich and can be made lighter by baking instead of frying, and using lean sausage.
