Homemade Scotch Eggs Recipe #shorts

By Chef Billy Parisi · 45 min

Ingredients

Instructions

1. Boil the eggs to your preferred doneness (hard, medium or soft), then chill them immediately in ice water.
2. Peel the eggs under lukewarm water so they stay intact.
3. If not using ready-made banger sausage, mix the sausage with the grated onion, garlic, parsley and mustard.
4. Divide the sausage into 6 equal, tight balls.
5. Press one ball on plastic wrap to a 7 to 8 inch diameter, set an egg in the centre, then lift the wrap at the four corners to wrap the sausage around the egg.
6. Remove the wrap and shape the sausage fully around the egg so it is sealed. Repeat for the remaining eggs.
7. Season the flour and the beaten eggs with salt and pepper, and season the breadcrumbs with salt and pepper too.
8. Roll each sausage-covered egg in flour, then in beaten egg, then in breadcrumbs, pressing the crumbs on so the egg is fully covered. Set on a parchment-lined tray and repeat one at a time.
9. Deep-fry 2 to 3 Scotch eggs at a time in neutral oil at 350°F for 3 to 4 minutes, until golden brown and the sausage reaches at least 145°F. Drain on paper towels. Repeat until all are fried.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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