Soft Boiled Scotch Eggs

By stancec44

This soft-boiled approach presents an unexpectedly tender egg yolk within a crispy exterior.

Ingredients

• 6 eggs, soft-boiled and peeled
• 1 pound sausage meat
• 1 tablespoon brown mustard
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon nutmeg
• 1/2 cup lard or other cooking fat

Details

Servings 6
Adapted from foodandwine.com

Preparation

Step 1

Step 1
Place the eggs in a pot, then cover with 1 inch salted water. Bring to a boil over high heat; as soon as it is boiling, cover the pot and remove from heat. Allow to sit for 4 minutes in the hot water, then carefully transfer to a bowl of ice water. Allow to cool, about 5 minutes. Carefully peel the eggs.

Step 2
Combine the sausage, mustard, parsley and nutmeg, mixing together by hand. Divide the sausage mixture into 6 portions; spread each one out into an oval shape. Add an egg to the sausage, then gently form the sausage around the egg as evenly as possible.

Step 3
Warm the cooking fat to 350° in a skillet, then add an egg or two. When first adding the eggs, gently roll them back and forth to allow the sausage to cook evenly and retain a round shape. Cook until the sausage is cooked through, about 5 minutes per egg.

Step 4
Preheat oven to 170°. Transfer the cooked egg to a plate lined with a paper towel, then place in the oven to stay warm while finishing the other batches of eggs.
Notes

To bake the eggs instead of frying, place the sausage-covered eggs in large muffin tins and bake at 425° until golden and cooked through, about 30 minutes.