====== Scotch Eggs ======
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===== Ingredients =====
  * 6 large eggs
  * 1 cup all-purpose flour
  * 1 cup finely crushed corn flakes
  * 7 ounces (¾ cup) fresh breakfast sausage, casings removed (if necessary)
  * Vegetable oil (for frying)
  * Kosher salt, freshly ground pepper
  * Mustard
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===== Info =====
  * **Prep:** -
  * **Cook:** -
  * **Serves:** 4
  * [[https://www.bonappetit.com/recipe/scotch-eggs|Source]]


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===== Directions =====
  - Place 4 eggs in a small saucepan; add cold water to cover. Bring to a boil; remove from heat, cover, and let stand for 3 minutes. Carefully drain, then fill pan with ice water to cool eggs. Gently crack shells and carefully peel under cold running water. Place eggs in a bowl of cold water; cover and chill until cold. DO AHEAD: Can be made 1 day ahead. Keep chilled.
  - Place flour in a wide shallow bowl and crushed corn flakes in another wide shallow bowl. Divide sausage into 4 equal portions. Pat 1 portion of sausage into a thin patty over the length of your palm. Lay 1 soft-boiled egg on top of sausage and wrap sausage around egg, sealing to completely enclose. Repeat with remaining sausage and eggs.
  - Whisk remaining 2 eggs in a medium bowl to blend. Working gently with 1 sausage-wrapped egg at a time, dip eggs into flour, shaking off excess, then coat in egg wash. Roll in corn flakes to coat. DO AHEAD: Can be made 1 day ahead. Keep refrigerated, uncovered.
  - Attach a deep-fry thermometer to side of a large heavy pot. Pour in oil to a depth of 2” and heat over medium heat to 375°. Fry eggs, turning occasionally and maintaining oil temperature of 350°, until sausage is cooked through and breading is golden brown and crisp, 5–6 minutes. Use a slotted spoon to transfer eggs to paper towels to drain. Season lightly with salt and pepper. Serve warm with mustard.

{{tag>eggs sausage mustard }}
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