Fresh herbed scotch eggs recipe
Fresh Herbed Scotch Eggs
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The “Scotch” part of Scotch eggs is that you cover ’em in sausage and deep-fry them. Interested? Thought you would be.
Ready in: 25 mins
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh sage
- 1 teaspoon dried thyme
- 1/2 pound bulk pork sausage
- 4 hard-boiled eggs, peeled
- 1 egg, beaten
- 1 1/2 ounces dry white breadcrumbs
- Canola oil, for frying
Prep: 20 mins | Cook: 5 mins
1. In a bowl, combine sausage with parsley, sage, and thyme. Form into four (4-inch) circles.
2. Sprinkle the hard-boiled eggs with flour, then press each into a sausage circle, sealing the eggs inside the meat. Sprinkle again with flour, then brush with egg and coat with breadcrumbs.
3. Pour 4 inches of oil into a deep fryer and heat to 375 degrees F. Cook eggs in hot oil until crisp and browned, 5 to 10 minutes. Drain on paper towels before serving.
Reference: Fresh herbed scotch eggs recipe
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