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
Scotch Eggs are hard boiled eggs wrapped in flavorful sausage meat and deep fried. Easy to prepare and very yummy. A must-try!
- 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
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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.
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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.
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Have 3 small plates ready – one for all-purpose flour, one for panko bread crumbs, and one for remaining egg (beaten).
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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.
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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.
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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.
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Drain on paper towels.
Serving Suggestion
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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