I'm told, however, that a "Scottish" Scotch Egg is boiled for no more than 8 minutes, resulting in a much 'gooier" yellow. Your call on how long you want to boil them. They're your eggs!
On my test, I quartered a pound of sausage. Whatever volume of Scotch Eggs you are going for sets the quantity of sausage to purchase at this amount per egg, as it worked out just right.
As you can see in the pictures, you form a flat patty with a quarter pound of sausage, then form it into a ball around the egg, resulting in a sausage ball just under the size of a baseball.
Next, we will roll the sausage egg ball in beaten egg,
then roll in panko bread crumbs.
I wasn't quite satisfied with the amount of bread crumbs on the first shot, so I rolled it in the egg again and recoated. The second roll made for a very nice panko covering.
To minimize the amount of oil which you will need, choose a pot which is deep enough to cover a baseball, and the smallest diameter pot which you have!
Your oil should be around 300 degrees for proper cooking, so start it up before you begin any other prep.
With your trusty tongs, gently lower the ball into the oil. I've seen recipes which call for as little as four minutes, but at 300 degrees on the candy thermometer, it took eight minutes to get a nice golden crust on the panko.
Turn the egg in the oil every 20-30 seconds during the process for a nice and even cook/crust.
The appetizer "Egg" which I ordered in Chicago was served on a small plate and drizzled with seasoned mustard, nothing else. But I'm planning on a plated full meal here, and I came up with the idea of a 'nest' of hashbrowns.
I'm prepping the Scotch Eggs and wondering just how I'm going to get 8 'nests' of hashbrowns done while at the same time tediously deep frying the eggs, and then...
...I noticed the waffle maker which Kimberly had gotten a few months ago! Well, I figured this is all out, or a complete bomb, with no backup, so I put a good service of hashbrowns on the waffle iron, following a good shot of cooking spray, and pressed that lid really hard. On medium high heat, the first one came off perfect at 7 minutes. Subsequent rounds were the same, and it was basically no work, as I could generate a nest at basically the same rate as Scotch Egg!
1/4 pound sage sausage per egg
Frying oil, approximately 1/2 gallon
1 package Panko bread crumbs (to equal 1-2 cups)
White vinegar, 1 tablespoon
Either fresh dairy case hashbrown potatoes, or frozen variety (thaw completely before preparation time, if using frozen)
Choose your smallest diameter pot which will cover a baseball, and add oil. Using a candy thermometer or other type thermometer, bring the oil to 300 degrees.
Beat 2-3 eggs into a small bowl and set aside. Pour a cup or two of panko crumbs into a separate bowl and also set aside.
Divide sausage into 1/4 pound servings and form a patty approximately 1/4 inch thick. Place an egg into the center of the patty and mold it around the egg into a ball. Complete this step for all Scotch Eggs which you will be preparing.
Dredge the sausage ball into the beaten egg, completely covering the sausage with beaten egg. Roll into the panko, completely covering the sausage ball. Repeat the process of dredge and roll a second time.
Gently lower the coated ball into the oil, either with tongs or a slotted serving spoon. Fry for seven to eight minutes, gently turning regularly, or until panko is a nice brown crust. Remove from the oil to rest on a plated paper towel. (If you have a microwave, placing them in the microwave and close the door between eggs to help keep them warm.)
While the eggs are cooking, coat your waffle iron with cooking spray, on medium high heat, and place a serving of hashbrowns in the waffle iron. Check occasionally, but should be brown at around seven minutes. (The microwave can also help keep the hashbrowns warm. You can stack them just like regular pancakes for eventual plating.)
Plate the hashbrowns and place a Scotch egg in the center of the hashbrowns. Add fruit, biscuit, spiced mustard, or whatever you prefer as a side.