A delightful twist on the classic Scotch eggs, these golden sausage-wrapped eggs are crispy, flavorful, and perfect for any occasion.
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
Boil the eggs in a pot of water for about 7 minutes, then transfer them to an ice bath to cool. Peel the eggs once cooled.
The ice bath helps stop the cooking process and makes peeling easier.
Divide the sausage meat into four equal portions. Flatten each portion into a thin layer and wrap it around each egg, ensuring the egg is completely covered.
Wet your hands slightly to prevent the sausage from sticking while shaping.
Set up a coating station with three bowls: one with flour, one with beaten egg, and one with breadcrumbs mixed with salt and pepper.
Mixing the breadcrumbs with seasoning adds extra flavor to the coating.
Coat each sausage-wrapped egg in flour, then dip in beaten egg, and finally roll in the breadcrumb mixture to coat evenly.
Press the breadcrumbs gently onto the surface to ensure they adhere well.
Place the coated eggs on the prepared baking sheet and spray lightly with cooking spray. Bake for 25-30 minutes, turning halfway through, until golden and crispy.
Turning the eggs halfway ensures even browning on all sides.
Let the eggs cool slightly before serving. Enjoy them warm with your favorite dipping sauce.
Serving them slightly warm enhances the flavors and texture.
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