The oil should be deep enough to fully submerge the Scotch eggs. Carefully lower each Scotch egg into the hot oil using a slotted spoon. Fry 2 at a time to avoid overcrowding and maintain the oil temperature. Fry for 5-6 minutes, turning occasionally, until the coating is golden brown and crispy.
Remove the Scotch eggs from the oil and drain them on a wire rack or paper towels to remove excess oil. Allow the Scotch eggs to cool slightly before serving. They can be enjoyed warm or cold. Serve with your choice of dipping sauces, such as English mustard, spicy mayo, or a tangy chutney.
Expert Tips for the Best Scotch Eggs;
Chill the wrapped eggs: If time allows, refrigerate the sausage-wrapped eggs for 15-20 minutes before breading. This helps them hold their shape while frying.
Double coat for extra crunch: Dipping twice in egg and breadcrumbs creates a thicker, crispier crust.
Oil temperature is key: Keep the oil at 170-175°C (340-350°F) to avoid soggy or greasy Scotch eggs.
Test one first: Fry one egg first to check the coating and cooking time before frying the rest.
Baking option: For a healthier alternative, bake at 200°C (400°F) for 25 minutes, flipping halfway through.
Customization and Variations;
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