Scotch Eggs

Ingredients

• 6 large eggs, straight from the refrigerator
• 21 oz Italian sausage meat (3.5 oz per egg)
• White flour, for breading
• 2 eggs, beaten, for breading
• Panko breadcrumbs, as needed for breading
• Neutral oil, for frying

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Place the six cold eggs in water, bring to a boil, and cook only until the yolks reach the soft-cooked texture you want after frying.
2. Step 2.Cool and peel the eggs carefully, then keep them chilled while preparing the sausage and breading.
3. Step 3.Divide the Italian sausage meat into six equal portions of about 3.5 oz each, then seal one portion evenly around each peeled egg.
4. Step 4.Set up a breading station with white flour, the two beaten eggs, and panko breadcrumbs.
5. Step 5.Coat each sausage-wrapped egg in flour, beaten egg, then panko, pressing the crumbs on gently.
6. Step 6.Fry in neutral oil until the sausage is cooked through and the panko coating is deeply crisp and golden.
7. Step 7.Drain briefly, rest just long enough to handle safely, then cut and serve while warm.