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Scotch Eggs with a Chip Crust Recipe

British · Appetizer · 35 min total

A classic British pub snack gets a crunchy twist with a coating of crushed potato chips (crisps) instead of breadcrumbs. These Scotch eggs are perfect for picnics, parties, or a hearty breakfast.

Ingredients

• 6 large eggs
• 1 lb (450g) pork sausage meat
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground nutmeg
• 2 cups (about 4 oz/115g) crushed potato chips (crisps), such as plain salted
• 1/4 cup all-purpose flour
• Vegetable oil for deep frying

Instructions

1. Place 4 eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 6 minutes. Transfer to ice water and let cool completely. Peel carefully.
2. In a bowl, combine the sausage meat, salt, pepper, sage, thyme, and nutmeg. Mix well. Divide into 4 equal portions.
3. Place the crushed chips in a shallow bowl. Place the flour in another shallow bowl. Beat the remaining 2 eggs in a third shallow bowl.
4. Flatten one portion of sausage meat into a patty. Place a peeled soft-boiled egg in the center and wrap the meat around it, sealing completely. Repeat with remaining eggs and meat.
5. Roll each Scotch egg in flour, then dip in beaten egg, then roll in crushed chips, pressing gently to adhere.
6. Heat about 2 inches of oil in a deep saucepan to 350°F (175°C). Fry the Scotch eggs in batches for 4-5 minutes, turning occasionally, until golden brown and cooked through. Drain on paper towels.
7. Serve warm or at room temperature.

Tips

• For extra crunch, use thick-cut chips like kettle chips.
• These can be made ahead and reheated in a 350°F oven for 10 minutes.
• Serve with mustard or a tangy dipping sauce.

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