Sausage Wrapped Soft Boiled Egg Scotch Egg Recipe By Tasty

Steps:

• Bring a medium pot of water to a boil. Add 5 eggs and boil for six minutes.
• Remove from heat and immediately transfer eggs to an ice water bath to cool (this will prevent the eggs from cooking further and will ensure a nice soft boiled egg)
• Combine sausage, green onions, garlic, mustard, salt, and pepper.
• Peel the cooled eggs and roll in flour.
• Press out the sausage mixture into patties and wrap around the floured eggs.
• Whisk the remaining 2 eggs together to form an egg wash.
• Roll your sausage-wrapped egg in flour, then egg wash, and finish in the seasoned bread crumbs. Repeat for each egg.
• Heat oil to 300˚F (150˚C) and fry each egg for about 3 minutes, until browned on all sides.
• Transfer fried eggs to a baking tray and finish cooking in a preheated oven for 5 minutes at 400˚F (200˚C)
• Enjoy!

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fill a saucepan with 1/2-inch water; bring to a boil. Carefully place cold eggs into saucepan, cover the saucepan with a lid, reduce heat to medium-high, and cook until eggs yolks are soft, about 6 minutes. Remove from heat and pour cold water over eggs to halt the cooking process. Cool eggs to room temperature in cold water; peel and dry eggs on paper towels.
• Mix sausage, mustard, nutmeg, and cayenne pepper together in a bowl. Shape into 6 equal-size balls.
• Lay a piece of plastic wrap on a flat work surface. Place 1 ball of sausage mixture into the center of the plastic wrap, fold the plastic wrap over sausage, and flatten into an 1/8-inch thick oval shape. Pull plastic wrap back and place 1 egg in the center of the sausage. Pick up plastic wrap, moisten fingertips, and press sausage around egg to cover completely, sealing sausage around egg. Repeat with remaining eggs and sausage.
• Place bread crumbs in a shallow bowl. Pour flour into another shallow bowl. Beat remaining 2 eggs in another shallow bowl.
• Gently press eggs into flour to coat; shake off excess flour. Dip eggs into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded eggs onto a plate.
• Working in batches, cook eggs in the preheated oil until golden, 5 to 6 minutes. Transfer to a wire rack to cool, at least 5 minutes.

Steps:

• Hard boil 8 eggs, peel, set aside.
• In a large bowl, place the potatoes. Pat the potatoes with several paper towels, to remove excess moisture.
• Add sausage and 1 egg. Mix, until well combined.
• Divide the potato-sausage mixture into 8 balls.
• After you form each ball, place them on a plate and place them in the refrigerator. Remove 1 ball at a time, from the refrigerator.
• Using your hands, flatten the potato-sausage mixture, place hard boiled egg on top and pat the potato-sausage mixture around the egg, making certain it is completely covered.
• Try to keep the potato-sausage mixture an even thickness as you form a layer around each hard boiled egg.
• Repeat, until the remaining 7 eggs are done.
• In a small bowl, whisk the 2 remaining eggs until frothy.
• In a shallow dish, place corn flake crumbs.
• Take one wrapped egg, and roll it in the beaten eggs to coat and cover completely.
• Using a large spoon, take the egg out of the egg wash, and place it in the corn flake crumbs.
• Gently roll each egg in the corn flake crumbs to completely coat. Put each egg back on the plate with the other eggs, until they are all coated with egg wash and corn flake crumbs. Once you have them all coated, repeat the process, until you have two layers of crumbs.
• Put the crumb-coated eggs back into the refrigerator, until you are ready to cook them.
• Heat oil in a deep frying pan to 375 degrees.
• Carefully place 4 eggs, one at a time, into the hot oil and leave them alone for 3 to 4 minutes. Using a pair of tongs, turn the eggs until you have cooked all of the sausage on each egg, approximately 3 to 4 minutes between each turn.
• When done the eggs should be a nice dark brown. Remove from oil, place on paper towel to drain. Repeat with the remaining eggs. Allow to cool, for 8 minutes, then cut each in half.