Print

Scotch Eggs Recipe

Scotch Eggs Recipe
Print Recipe

Discover the perfect Scotch Eggs recipe combining a crispy, golden breadcrumb crust with a juicy, flavorful sausage-wrapped boiled egg inside. Ideal for snacks, picnics, brunches, or appetizers, this classic dish is simple to prepare, customizable, and makes a comforting treat for any occasion.

Ingredients

Scale

Main Ingredients

  • 6 large eggs
  • 1 lb (450g) good-quality pork sausage meat
  • 1 cup fresh or panko breadcrumbs
  • 1/2 cup all-purpose flour
  • Salt, to taste
  • Black pepper, to taste
  • Optional herbs: fresh parsley, thyme, rosemary, or sage
  • Vegetable or sunflower oil, for frying (enough to deep fry)

Instructions

  1. Boil the Eggs: Place large eggs in boiling water and cook for 6-7 minutes for a slightly soft yolk or 9-10 minutes for fully hard-boiled. Immediately transfer them to ice water to stop the cooking process and make peeling easier.
  2. Prepare the Sausage Meat: While the eggs cool, season the sausage meat with salt, pepper, and any preferred herbs or spices. Divide the sausage into six equal portions matching the number of eggs.
  3. Wrap the Eggs: Peel the eggs carefully to keep their shape intact. Flatten each sausage portion in your palm, then gently wrap it around an egg until fully encased without cracks or gaps.
  4. Coat the Scotch Eggs: Set up a breading station with separate bowls of flour, beaten eggs, and breadcrumbs. Roll each sausage-wrapped egg first in flour, then dip into the beaten egg wash, and finally coat evenly with breadcrumbs to achieve a crunchy crust.
  5. Fry to Golden Perfection: Heat oil in a deep pan to about 350°F (175°C). Fry the Scotch eggs in batches for 5-7 minutes until they are deep golden brown and crispy. Drain on paper towels to remove excess oil before serving.

Notes

  • Use room temperature eggs to help the sausage stick better and ensure even cooking.
  • Do not overcrowd the frying pan; fry in small batches to maintain oil temperature and crispiness.
  • Refrigerate wrapped eggs for 15-20 minutes before frying to help the coating set.
  • Maintain consistent oil temperature at 350°F (175°C) to avoid burnt breadcrumbs or greasy results.
  • For soft, runny yolks, boil eggs for 6-7 minutes and cool quickly in ice water.

Nutrition

Keywords: Scotch Eggs, Sausage Wrapped Eggs, Fried Snack, British Appetizer, Picnic Food, Comfort Food

Find it online: https://mealsbymary.com/scotch-eggs-recipe/