- Boil the Eggs:
- Bring a pot of water to a boil. Carefully add the eggs and boil for 6-7 minutes for a slightly soft yolk or 9-10 minutes for a hard-boiled yolk. Once boiled, transfer the eggs to a bowl of ice water to cool. Peel the eggs once they are cool enough to handle.
- Season the Sausage Meat:
- In a bowl, combine the sausage meat with salt, black pepper, and dried sage if using. Mix well to incorporate the seasonings.
- Wrap the Eggs:
- Take a portion of the seasoned sausage meat and flatten it in your hand. Place a peeled egg in the center and mold the sausage meat around the egg, ensuring it is evenly covered.
- Coat in Flour:
- Roll each sausage-covered egg in flour, shaking off any excess.
- Coat in Breadcrumbs:
- Dip the floured eggs into beaten eggs, then roll them in breadcrumbs until evenly coated. You can repeat this step for an extra crispy coating.
- Heat the Oil:
- Heat vegetable oil in a deep fryer or a large, deep pan to 350°F (175°C).
- Fry the Scotch Eggs:
- Carefully lower the coated eggs into the hot oil, a few at a time. Fry for about 5-6 minutes until golden brown and cooked through.
- Drain and Rest:
- Remove the Scotch eggs from the oil and place them on a paper towel-lined plate to drain excess oil. Let them rest for a few minutes.
- Serve:
- Serve the Scotch eggs warm or at room temperature. They can be enjoyed on their own or with a side of mustard or a dipping sauce.
Scotch eggs are a popular snack or picnic food. The combination of the savory sausage and the creamy egg yolk makes for a delicious and satisfying treat. Enjoy!