Scotch eggs are a popular picnic food consisting of hard-boiled eggs wrapped in sausage that are dipped in breadcrumbs and then fried or baked. Scotch eggs may also be served hot in pubs or as an appetizer or party food. A mix of crispy and tender textures, these eggs are often accompanied by dipping sauces like mustard or spicy hot sauce.
Recipe Servings: 8
Prep Time
35 minutes
Cook Time
40 minutes
Total Time
1 hour 15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 10 large eggs
- 1¾ lb uncooked seasoned sausage meat
- 1 cup dry breadcrumbs
- 2 quarts vegetable oil, for frying
- ½ cup all-purpose flour
- Salt to taste
- Pepper, to taste
Directions
- Soft-boil 8 eggs by boiling for 3 minutes. Place eggs in a bowl of cold water until cool enough to peel.
- Crack and peel eggs carefully. Then return eggs to cold water until completely cooled.
- Lightly beat two raw eggs.
- Prepare three shallow bowls by filling one with flour, one with beaten eggs, and one with breadcrumbs and a dash each of salt and pepper.
- Divide sausage meat into 8 portions. With one portion, form a patty in the palm of your hand.
- Place a boiled egg into the center of meat patty and gently mold meat around egg, rolling in your hands until meat covers egg uniformly. Set on a plate.
- Cover remaining 7 eggs in sausage.
- Gently coat each egg in flour, dip into beaten eggs, and roll in breadcrumbs.
- In a deep pan or fryer, heat oil until a pinch of breadcrumbs dropped into it sizzles. Carefully place eggs in pan and fry until golden on all sides, about 4 minutes.
- Remove eggs and drain on paper towels.
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