Breakfast Eggs Meat Stefano Faita

Scotch Eggs

By In The Kitchen With Stefano Faita


6 eggs
1 1/4 cups all-purpose flour
Salt and freshly ground pepper, to taste
2 eggs, for coating
2 1/4 cups bread crumbs
Salt and freshly ground pepper, to taste
6 spicy or mild Italian sausages, casing removed
Vegetable oil, for frying
Steak sauce, for serving
Gherkins, for serving
Pickled onions, for serving
Grainy mustard, for serving


For medium-cooked Scotch eggs, cook eggs in simmering water, about 7 to 8 minutes. Immediately, drain and run under cold water to stop the cooking process. When cool enough to handle, peel.

Set up a breading station: Combine flour and salt to the first bowl, beat eggs in the second and mix bread crumbs and salt and pepper in the third. Set aside.

Remove sausage meat from casing and add to bowl. You‘ll use about 1 sausage for each Scotch egg. Flatten sausage meat to form a patty. Add cooked egg to centre of patty and wrap meat evenly around.

Dredge eggs in flour, then dip in beaten eggs and finally coat in bread crumbs.

Pour enough oil into a Dutch oven or heavy-bottomed pot to come halfway up the sides of the pot. Heat oil to 350 degrees F. over medium heat.

Carefully lower Scotch eggs in batches into oil. Fry until golden brown and sausage meat is cooked through, turning as needed, about 5 minutes. Transfer to paper towel to drain.

Serve with steak sauce, gherkins, pickled onions and grainy mustard.

Yield: 6 servings.