Crispy Scotch Eggs (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 tablespoon English mustard (like Coleman's, ready to use)
02 - 3 fresh parsley sprigs, chopped finely to make 1 tablespoon
03 - 1 bunch fresh chives, chopped finely to get 1 tablespoon
04 - 10 ounces of breakfast sausage, no casings
05 - 5 large eggs, separated (4 for boiling and 1 for coating)

→ Seasonings

06 - 1/2 teaspoon nutmeg, freshly grated
07 - 1/2 teaspoon fresh black pepper, ground
08 - 1 teaspoon kosher salt, plus extra if required

→ For Coating

09 - 6 cups (48 ounces) vegetable oil for frying
10 - 1 cup panko-style breadcrumbs
11 - 1/3 cup plain flour

# Instructions:

01 - Put 4 large eggs into a medium pot and pour in cold water until it’s an inch above the eggs. Heat over medium-high until boiling. Let cook 4 minutes for soft yolks or 7 minutes for firm yolks. While waiting, get an ice bath ready in a bowl.
02 - Once boiled, drain the eggs and immediately move them into the icy water. Keep them there for 5 to 10 minutes until fully cold.
03 - While the eggs chill, finely mince the fresh parsley until you’ve got 1 tablespoon. Do the same for the chives to get 1 tablespoon.
04 - In a mixing bowl, stir together the breakfast sausage, mustard, minced chives, parsley, 1 teaspoon salt, black pepper, and nutmeg. Mix thoroughly with your hands and divide into 4 portions. Roll each portion into a ball.
05 - Prepare three small bowls. In the first, combine the flour with a bit of salt. In the second, whisk the leftover egg. In the third, mix some salt with the panko crumbs.
06 - Carefully peel the cooled eggs and dry them. On a 6-inch parchment square, flatten a sausage ball into an oval shape big enough to wrap completely around an egg. Give a peeled egg a dusting of flour, place it in the sausage oval, and use the parchment to encase the egg with the sausage. Press gently to seal it tight. Place on a plate and repeat for the other eggs.
07 - Roll each sausage-covered egg in flour and shake off the extra. Dunk it in the whisked egg, letting the excess drip off, then roll it in panko crumbs. Push gently so the crumbs stick nicely. Set them back on the plate.
08 - In a large pan, warm up the vegetable oil over medium-high. Use a thermometer to bring it to 325°F.
09 - Lower the breaded eggs carefully into the oil with a spider or slotted spoon. Cook for 4 to 6 minutes until the sausage is fully done (check for an internal temp of 145°F) and the coating is a rich golden brown.
10 - Take the cooked eggs out and let them rest on a paper towel-lined plate to let the oil soak off. Serve when warm or cooled, your choice.

# Notes:

01 - These Scotch eggs combine a jammy or firm egg center with tasty sausage and a crispy crumb crust.
02 - Warm is best with tangy mustard, but they’re just as good cold for picnics or snacks.

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