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Step-by-Step Instructions
Step 1: Prepare the Eggs
- Place the 6 eggs in a medium saucepan and cover with cold water. Add the vinegar (optional).
- Bring the water to a boil, then reduce to a gentle simmer. Cook for 7–8 minutes for slightly soft yolks or 10 minutes for fully cooked yolks.
- Transfer the eggs to an ice bath to stop the cooking process. Let them cool for at least 5 minutes before peeling.
Step 2: Season the Sausage
- In a large mixing bowl, combine the ground pork sausage, garlic powder, onion powder, thyme, smoked paprika, salt, and pepper. Mix thoroughly to ensure even seasoning.
- Divide the sausage mixture into 6 equal portions, rolling each into a ball.
Step 3: Wrap the Eggs
- Flatten one portion of the sausage mixture into a thin patty using your hands or a piece of plastic wrap.
- Place a peeled egg in the center of the patty. Carefully wrap the sausage around the egg, ensuring it is evenly coated and sealed without any gaps.
- Repeat this process for the remaining eggs.
Step 4: Coat the Scotch Eggs
- Prepare three bowls:
- Bowl 1: Add the flour.
- Bowl 2: Add the beaten eggs.
- Bowl 3: Combine the breadcrumbs and dried parsley.
- Roll each sausage-wrapped egg in the flour, shaking off excess.
- Dip into the beaten egg, ensuring full coverage.
- Coat thoroughly in the breadcrumb mixture, pressing gently to adhere.
Step 5: Fry the Eggs
- Heat about 2–3 inches of vegetable oil in a deep frying pan or pot to 350°F (175°C). Use a thermometer for accuracy.
- Fry the Scotch eggs in batches to avoid overcrowding. Cook for 5–7 minutes, turning occasionally, until the sausage is fully cooked and the coating is golden brown.
- Remove the eggs with a slotted spoon and drain on paper towels.
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