Who doesn't love Scotch Egg! Soft egg covered with crispy sausage meat, and you can prepare it in advance to make it a nice breakfast as well.

The origin of Scotch Egg might be a mystery, as Indian claimed that they invented this dish, while English people were not very happy with the theory. However, as a foodie, I just want to thank whoever came up with idea first as this dish is so easy to make and tastes so good!

Step 1: Prepare Your Ingredients

Well, you need 4 boiled eggs, 3 raw Italian sausages, some flour, egg mixture and breadcrumbs for coating.

For perfect boiled eggs, you can put 1/2 inch water into the pot and make it to a boil, put the eggs in and cover the pot with med-high heat for 6 minutes, and then strain it and cool the eggs with cold water instantly. You'll get a runny yolk inside this way.

Step 2: Prepare Your Sausage Meat

This is a closer look about how I deal with my raw sausages. You take off the skin and put herbs you like (I used a little bit Italian seasoning and some dry thyme), then mix them well.

Step 3: Prepare Your Breadcrumbs

If you have yours handy, you can skip this step. However if you don't have them with you (or just want a better taste), I encourage you to make your own at home.

Tear some sliced bread, put Italian seasoning and garlic salt with it in the mixture/food processor, then blend them to small crumbs. Then bake it at 375°F for 10 minutes until it's crispy and brown. Store it airtight when it's cool and Viola! You got your own breadcrumbs now!

Step 4: Coat and Shape Your Egg

Put some of the sausage meat on the plastic wrap, then put the egg in the middle of it.

You can shape the egg with the wrap of course, but damp fingers would do a much better job. If the egg is not in a perfect shape, it's all right, after you cover it with flour it would be much easier to shape.

There is a technique, the dry hand wet hand method, which means that you only use one hand to deal with all the dry ingredients (flour and bread crumbs) and use the other for wet ingredients (egg mixture), so that the countertop won't be a total mess when you finish the coating~

Step 5: Cook the Egg

You also want to coat the egg in the egg mixture and then the breadcrumbs as well. You can put them in the fridge at this moment and cook them the next morning, or cook them right away if you can't resist the good looking eggs like I did.

There are 3 ways to cook it:

1. Fry (most delicious but of course highest in calorie): Fry them with 350°F oil for about 5-6 minutes (a bit longer it you take them out of the fridge). The yolk should be still runny and it made a perfect sauce for the egg.

2. Bake (lowest fat but there won't be any runny yolk): Bake at 400°F for about 20-25 mins would do the job (just when the sausage is fully cooked).

3. Pan fried + Bake (a balance which I chose to use): You can pan fry them with a tiny amount of oil in the pan and then transfer them into the oven, 350°F for about 10-15 minutes. The yolk is not runny but softer than just bake the whole thing.

Step 6: ENJOY!!

It goes well with greens and salads, and can be great breakfast too (you can just throw a prepared scotch egg into the oven and when you finished your washing the breakfast is ready)!

Follow my website YuesFoodStory.com for more recipes (most of them are still in Chinese tho, I will try to translate them as soon as I have time)~~

Hope you will enjoy this recipe!