SCOTCH EGGS
SERVES: 6 PEOPLE | PREP, COOK TIME: 55 MINUTES
INGREDIENTS
9 large brown eggs
1 1/2 cup all-purpose flour
1 1/2 cup corn flakes, finely crushed
1 pound fresh breakfast sausage, sans casings
Vegetable oil (for frying)
Kosher salt, freshly ground pepper
Coarse Grain Mustard
TECHNIQUE
Place 6 eggs in a small saucepan; add cold water to cover. Bring to a boil; remove from heat, cover, and let stand for 3 minutes. Transfer eggs to a bowl with ice cold water. Gently crack shells from the wider bottom and peel under cold running water. Place eggs back in bowl of cold water; cover and chill.
Place flour in a wide shallow bowl and crushed corn flakes in a second wide shallow bowl. Divide sausage into 6 equal balls. Pat 1 portion of sausage into a thin patty over the length of your palm. Lay one boiled egg on top of sausage and wrap sausage around egg, sealing to completely enclose. Repeat with remaining five sausage balls and eggs.
Whisk remaining 3 eggs in a medium bowl to blend. Working gently with 1 sausage-wrapped egg at a time, dip eggs into flour, shaking off excess, then coat in egg wash. Roll in corn flakes to coat.
In a large heavy pot, pour vegetable oil to a depth of 2” and heat over medium heat to 375°. Fry eggs, turning occasionally, until sausage is cooked through and breading is golden brown and crisp, probably 8 to 10 minutes. Use a slotted spoon to transfer eggs to paper towels to drain. Season lightly with salt and pepper. Serve warm with coarse grain mustard.
