Scotch Eggs

Why Make This Recipe

Scotch eggs are a delicious and satisfying snack or meal option. They feature a hard or soft-boiled egg wrapped in flavorful sausage meat, all covered in crispy breadcrumbs. These tasty treats are great for picnics, parties, or a cozy night in. Plus, they are simple to make at home, making them a fun dish to prepare with family and friends.

How to Make Scotch Eggs

Ingredients:

• 4 large eggs
• 1 pound sausage meat (preferably pork or a mix of pork and beef)
• 1 cup breadcrumbs (panko for extra crunch)
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• ½ cup all-purpose flour
• 2 large eggs, beaten (for egg wash)
• Oil for frying (vegetable or sunflower oil)

Directions:

1. Boil the Eggs: Place the 4 large eggs in a saucepan and cover them with cold water. Bring to a boil, then simmer for 6-7 minutes for a slightly soft center. Once cooked, transfer them to an ice bath for a few minutes to stop the cooking process. Peel the eggs when they are cool.

2. Prepare the Sausage Mixture: In a large mixing bowl, add the sausage meat, dried thyme, smoked paprika, garlic powder, salt, and pepper. Mix until well combined.

3. Wrap the Eggs: Divide the sausage mixture into 4 equal portions. Flatten each portion into a disc. Place a boiled egg in the center of each disc and carefully wrap the sausage around the egg, ensuring it’s completely covered. Smooth out the surface to make it even.

4. Coat the Eggs: Set up a breading station – place the flour, beaten eggs, and breadcrumbs in separate bowls. Roll each wrapped egg in flour, then dip into the beaten eggs, and finally coat in breadcrumbs. Make sure they are well covered.

5. Fry the Scotch Eggs: Heat the oil in a deep pan or Dutch oven over medium heat (around 350°F/175°C). Carefully lower the coated eggs into the hot oil, frying 2-3 at a time to avoid crowding. Fry for about 6-8 minutes, turning occasionally, until golden brown and cooked through.

6. Drain and Serve: Once cooked, remove the Scotch eggs from the oil and drain them on paper towels. Allow them to cool slightly before slicing in half to reveal the golden yolk center.

How to Serve Scotch Eggs

Scotch eggs are amazing on their own or served with a tangy dipping sauce like mustard or mayonnaise. They make a perfect appetizer or part of a hearty lunch spread. You can also serve them with a fresh salad or pickles for a complete meal.

How to Store Scotch Eggs

If you have leftovers, allow them to cool completely. Store them in an airtight container in the fridge for up to 3 days. You can enjoy them cold or reheat in the oven until heated through.

Tips to Make Scotch Eggs

• For extra flavor, consider adding your favorite herbs and spices to the sausage mix.
• Ensure the oil is hot enough before frying to get that golden brown crust. Use a thermometer if you have one.
• If the sausage mixture is too sticky, wet your hands slightly to make wrapping the eggs easier.

Variation

You can make vegetarian Scotch eggs by using a plant-based sausage alternative. Just follow the same steps, but replace the sausage meat with your favorite veggie sausage.

FAQs

Q: Can I use different types of meat for the sausage?
A: Yes! You can use chicken, turkey, or any other ground meat you prefer.

Q: Are Scotch eggs served hot or cold?
A: Scotch eggs can be enjoyed hot right after frying or cold as a picnic snack.

Q: How can I make them healthier?
A: Bake the Scotch eggs instead of frying them for a lighter version! Just place them on a baking sheet and bake at 375°F (190°C) for about 25-30 minutes until golden brown.

Scotch Eggs

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Snack
• Method: Frying
• Cuisine: British
• Diet: Omnivore

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Description

Delicious hard or soft-boiled eggs wrapped in flavorful sausage meat and coated in crispy breadcrumbs, perfect for snacks or meals.

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Ingredients

Scale 1x2x3x

• 4 large eggs
• 1 pound sausage meat (preferably pork or a mix of pork and beef)
• 1 cup breadcrumbs (panko for extra crunch)
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• ½ cup all-purpose flour
• 2 large eggs, beaten (for egg wash)
• Oil for frying (vegetable or sunflower oil)

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Instructions

1. Boil the Eggs: Place the 4 large eggs in a saucepan and cover them with cold water. Bring to a boil, then simmer for 6-7 minutes for a slightly soft center. Transfer them to an ice bath for a few minutes to stop the cooking process. Peel the eggs when cool.
2. Prepare the Sausage Mixture: In a large mixing bowl, mix the sausage meat, dried thyme, smoked paprika, garlic powder, salt, and pepper until well combined.
3. Wrap the Eggs: Divide the sausage mixture into 4 equal portions. Flatten each portion into a disc, place a boiled egg in the center, and carefully wrap the sausage around the egg, ensuring it’s completely covered.
4. Coat the Eggs: Set up a breading station with flour, beaten eggs, and breadcrumbs in separate bowls. Roll each wrapped egg in flour, dip in the beaten eggs, and coat in breadcrumbs.
5. Fry the Scotch Eggs: Heat oil in a deep pan to 350°F (175°C). Carefully lower the coated eggs into the hot oil, frying 2-3 at a time for about 6-8 minutes until golden brown and cooked through.
6. Drain and Serve: Remove the Scotch eggs and drain them on paper towels. Cool slightly before slicing in half to reveal the yolk center.

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Notes

For extra flavor, add your favorite herbs and spices to the sausage mix. Ensure the oil is hot enough before frying.

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Nutrition

• Serving Size: 1 egg
• Calories: 450
• Sugar: 1g
• Sodium: 800mg
• Fat: 30g
• Saturated Fat: 10g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 300mg