I absolutely love making Scotch Eggs, especially when I want to impress my friends with something a little different. For those who haven’t tried them yet, Scotch Eggs are a classic British snack that combines hard-boiled eggs wrapped in savory sausage, coated in breadcrumbs, and fried to golden perfection. They’re the perfect blend of crispy, tender, and flavorful – and surprisingly easy to make at home! Place 4 large eggs in a saucepan and cover them with cold water. Bring to a boil, then reduce the heat and simmer for 4-5 minutes for soft-boiled or 7-8 minutes for hard-boiled. Transfer the eggs to a bowl of ice water to cool. Once cool, peel the eggs and set them aside. Tip: Cooling the eggs quickly in ice water makes them easier to peel. In a medium bowl, combine ½ cup of all-purpose flour, 1 teaspoon of salt, ½ teaspoon of black pepper, and ½ teaspoon of sweet paprika. Set up three shallow bowls: one with the seasoned flour, one with 2 beaten eggs, and one with 1 cup of breadcrumbs. Tip: Having a breading station organized helps streamline the coating process. Divide 1 pound of breakfast sausage into 4 equal portions. Flatten each portion into a thin patty. Place a peeled egg in the center of each patty and wrap the sausage around the egg, pressing to seal completely. Tip: Flattening the sausage evenly helps it cook thoroughly. Roll each sausage-wrapped egg in the seasoned flour, then dip it into the beaten eggs, and finally coat it with breadcrumbs. Make sure each egg is fully covered. Tip: Coating the eggs in layers helps achieve a crispy exterior. Heat about 2 inches of vegetable oil in a deep saucepan or skillet to 350°F (175°C). Carefully lower each Scotch Egg into the hot oil and fry for about 5-6 minutes, turning occasionally, until the sausage is cooked through and the coating is golden brown. Use a slotted spoon to transfer the Scotch Eggs to a paper towel-lined plate to drain any excess oil. Allow them to cool slightly before serving. Tip: Turning the eggs occasionally helps them cook evenly on all sides.
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