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Scotch eggs with a potato chip coating Recipe

British · Main course · 45 min total

A classic British picnic snack gets a crunchy twist with a coating of crushed potato chips instead of breadcrumbs. These Scotch eggs are crispy on the outside, with a perfectly soft-boiled egg and savory sausage meat inside.

Ingredients

• 6 large eggs
• 1 lb (450g) pork sausage meat
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried sage
• 1/4 tsp ground nutmeg
• 1/4 cup all-purpose flour
• 2 cups crushed potato chips (about 4 oz/115g), preferably plain salted
• 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 exactly 5 minutes for soft-boiled. Transfer to ice water and let cool completely. Peel carefully.
2. In a bowl, combine sausage meat, salt, pepper, sage, and nutmeg. Divide into 4 equal portions.
3. Lightly beat the remaining 2 eggs in a shallow dish. Place flour in another shallow dish, and crushed potato chips in a third.
4. On a lightly floured surface, flatten one portion of sausage meat into a patty. Place a peeled egg in the center and wrap the meat around it, sealing seams. Repeat with remaining eggs.
5. Roll each wrapped egg in flour, then dip in beaten egg, then roll in crushed chips, pressing gently to adhere.
6. Heat oil in a deep pot to 350°F (175°C). Fry Scotch eggs in batches for 4-5 minutes, turning occasionally, until golden brown and sausage is cooked through. Drain on paper towels.
7. Let rest for 5 minutes before serving. Serve warm or at room temperature.

Tips

• For extra crunch, use kettle-cooked potato 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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