Crispy Savory Eggs (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon of English mustard, like Coleman's
02 -
3 sprigs of parsley, chopped finely (for 1 tablespoon)
03 -
1 bunch of chives, chopped finely (for 1 tablespoon)
04 -
10 ounces of raw breakfast sausage, without casings
05 -
5 big eggs, divided (4 for boiling, 1 for dredging)
→ Seasonings
06 -
A heaped 1/2 teaspoon of freshly grated nutmeg
07 -
Freshly ground black pepper, 1/2 teaspoon worth
08 -
1 teaspoon of kosher salt, plus more for seasoning later
→ For Coating
09 -
1 cup of crunchy panko breadcrumbs
10 -
1/3 cup plain flour
11 -
6 cups (48 ounces) of vegetable oil for frying
# Instructions:
01 -
Pop 4 eggs into a medium pot, cover with cold water so the water’s about an inch above them, and bring to a boil over medium-high heat. If you want the yolks soft but set, let them simmer for 4 minutes. Go 7 minutes for a firmer, fully set yolk. During that time, fill a medium bowl with water and ice to chill the eggs later.
02 -
Once the eggs are cooked, drain off the hot water and immediately dunk them in the ice bath. Let them sit for about 5–10 minutes until they’re completely cold.
03 -
While the eggs are cooling, finely chop enough chives and parsley leaves to measure 1 tablespoon each.
04 -
Grab a medium bowl and toss in the sausage, nutmeg, chopped parsley, chives, mustard, black pepper, and 1 teaspoon of kosher salt. Stir until everything’s blended well. Divide the sausage into four even portions and roll each into a ball.
05 -
You’ll need three small bowls: Fill one with the flour mixed with a pinch of salt. In the second, crack and whisk your leftover egg. In the third, mix the panko breadcrumbs with another pinch of salt.
06 -
Carefully peel the cooled eggs, then pat them dry. On a piece of parchment paper about 6 inches square, flatten a sausage ball into an oval shape (large enough to wrap each egg). Lightly dust an egg in flour, place it in the center of the sausage oval, and use the parchment to fold and press the sausage around the egg until sealed. Set it aside and repeat for the other eggs.
07 -
Take each sausage-covered egg and give it another dusting of flour, getting rid of excess. Dunk it in the beaten egg until coated, letting any extra drip off. Roll it in the panko breadcrumb mix, pressing gently so the crumbs stick well. Put the coated eggs back on a plate.
08 -
Heat a generous amount of oil (about 6 cups) in a big pot over medium-high. Use a thermometer to check when it hits 325°F.
09 -
Use a slotted spoon or spider to carefully lower each breaded egg into the hot oil. Fry them for 4–6 minutes until they’re golden and crispy outside, with the sausage cooked to at least 145°F measured with a thermometer.
10 -
Once cooked, transfer the eggs onto a plate lined with paper towels to soak up any leftover oil. Let them cool slightly, then enjoy warm or at room temp.
# Notes:
01 -
This dish features soft or hard-boiled eggs wrapped in sausage, coated in breadcrumbs, and fried to crispy perfection.
02 -
Great served warm with some mustard or a dip. Perfect for picnics straight from the fridge.