Scotch Eggs are hard boiled eggs wrapped in flavorful sausage meat and deep fried. Easy to prepare and very yummy. A must-try!
I have always wanted to make Scotch Eggs and I finally did! They really are such tasty treats especially when eaten warm. Scotch Eggs are also great for the lunchbox because one of these eggs is like a small meal. Combine with a salad and you are good to go.
Scotch Eggs are usually encased in sausage meat. Since sausage meat in itself can be pretty salty, I used a combination of sausage meat and ground pork to give it a more balance taste. I went with a 50-50 mix but please feel free to experiment and go with whatever combination best suits your taste buds. You cannot go wrong using whatever combination of the two you decide.
I wanted the egg yolks to be slightly runny and so I boiled the eggs for only 4 minutes. After the deep frying, it was moist but not runny. Perhaps 3 minutes might have worked better. I’ll do that next time. Still, it was very tasty and yummy.
Similar Tools Used in Making These Scotch Eggs
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7” 2 in 1 Kitchen Sifter Serving Strainer Tongs
Cuisipro Stainless Steel Measuring Cup and Spoon Set
- 5 large eggs
- 6 oz sausage meat (170g)
- 6 oz ground pork (170g)
- ½ tsp dried thyme
- ¼ tsp ground pepper
- 1 tsp Worcestershire sauce
- 2 tbsp all-purpose flour
- ¾ cup panko bread crumbs (55g)
- Sufficient vegetable oil for deep frying
- Place 4 eggs in a medium saucepan covered with cold water. Place lid on the saucepan. Boil for 4 minutes. Transfer to a bowl of cold water. Once cooled, carefully peel the eggs.
- Combine sausage meat, ground pork, dried thyme, ground pepper, and Worcestershire sauce in a medium bowl. Mix well with a spatula. Divide into 4 portions.
- Have 3 small plates ready – one for all-purpose flour, one for panko bread crumbs, and one for remaining egg (beaten).
- Flatten a portion of meat mixture in your palm. Roll a peeled egg in flour, then place in the middle of the meat patty. Gently shape the meat patty evenly over the egg, molding and sealing it. Place on a plate. Do the same for the remaining 3 portions of meat and peeled egg.
- Roll the meat wrapped egg in all-purpose flour, then dip in egg, and coat well in panko bread crumbs. Repeat for the 3 remaining meat wrapped eggs.
- Heat sufficient vegetable oil in a saucepan to 325˚F (165˚C). Carefully lower eggs into hot oil and cook until golden brown, about 6 to 7 minutes.
- Drain on paper towels.
Scotch Eggs are delicious served with a little mustard. They can be eaten at room temperature but I personally prefer them warm. I hope you’ll give it a try.
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