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Scotch Eggs

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Classic Scotch eggs featuring soft or hard-boiled eggs wrapped in seasoned sausage meat, coated in breadcrumbs, and fried or baked to golden perfection.

Ingredients

Scale
  • 6 large eggs
  • 500g sausage meat
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1/2 tsp dried thyme
  • 1/2 tsp mustard powder
  • 1 cup all-purpose flour
  • 2 eggs, beaten (for coating)
  • 1 1/2 cups breadcrumbs
  • Vegetable oil, for frying

Instructions

  1. Place the 6 eggs in boiling water and cook for 6–7 minutes for soft centers or 9–10 minutes for firm yolks. Cool in ice water and peel.
  2. In a bowl, season sausage meat with salt, pepper, paprika, thyme, and mustard powder. Mix well.
  3. Divide sausage meat into 6 equal portions. Flatten each portion into a patty.
  4. Wrap each peeled egg with a sausage patty, sealing completely.
  5. Roll each sausage-wrapped egg in flour, then dip into beaten eggs, and coat with breadcrumbs.
  6. Heat oil in a deep pan to 350°F (175°C). Fry Scotch eggs for 5–7 minutes until golden and cooked through.
  7. Drain on paper towels. Serve warm or at room temperature.
  8. Optional: Bake at 400°F (200°C) for 20–25 minutes for a lighter version.

Notes

  • Chill sausage-wrapped eggs before coating for easier handling.
  • Panko breadcrumbs create an extra-crispy exterior.
  • Serve with mustard, aioli, or pickle relish.

Nutrition

Find it online: https://tastyera.com/scotch-eggs/