MakeSausage: Make a double batch of our Vegan Breakfast Sausage (20 minutes to make). Keep it chilled while you prepare the rest of the recipe.
Soft Boil Eggs: Set a large pot of ice water near your stove. Bring a pot of water to a boil. Gently lower 6 eggs straight from the fridge into the water, cover, and cook for exactly 6 minutes**. Immediately transfer eggs to a prepared ice bath to cool, then peel.
Wrap: Portion your Vegan Breakfast Sausage into 6 balls. Working one at a time, flatten a ball in your palms, then carefully wrap it around a peeled egg, molding it to completely cover the egg (there shouldn't be any gaps in the sausage).
Breading Station: Place flour in one bowl. In a second bowl, whisk the 2 remaining eggs well. Place panko in a third bowl.
Bread: Working one at a time, dip each Scotch egg first in the flour, then egg, then panko. Repeat the egg and panko step for a nice and even coating.
Fry: Heat oil in a deep pan or deep fat fryer to about 350ºF (176ºC), ensuring oil level will be high enough to completely cover the eggs. Working in batches, gently lower the eggs into the oil, cooking for 5 to 6 minutes, or until golden brown and crispy. Transfer finished Scotch eggs to a wire rack.
Serve: Serve hot with HP Sauce and/or mustard!
Notes
*Old eggs are better here because they will be easier to peel. Aim for eggs that are 5 days old.**Do you live at elevation? Cook for 8 to 9 minutes. Store leftovers loosely covered in the fridge for up to 4 days. Reheat leftovers in the oven or air fryer at 350ºF (176ºC) until warm and crispy.Air Fryer Scotch Eggs: While I highly prefer these deep fried, they can be made in the air fryer or oven - both at 350ºF (176ºC) for 20 to 25 minutes.