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Classic Scotch Eggs

Classic Scotch Eggs

Classic Scotch Eggs

By recipes genie | Published on January 2, 2025

Tools & Equipment

1
Large pot
2
Slotted spoon or spider
3
Thermometer (for oil and meat)
4
Shallow dishes
5
Wire rack
6
Meat thermometer

Ingredients

Proteins

  • 1
    6 count large eggs
  • 2
    1 count egg

Meat

  • 1
    1 ground pork sausage pound

Breading

  • 1
    1 all-purpose flour cup
  • 2
    2 panko breadcrumbs cups

Seasoning

  • 1
    1 salt teaspoon
  • 2
    0.5 black pepper teaspoon

Oil

  • 1
    3 vegetable oil cups

Directions

1

Boil the Eggs

Gently place 6 eggs into a pot of boiling water. Set a timer for exactly 6 minutes. This will result in a soft-boiled egg, perfect for Scotch eggs. If you prefer a harder yolk, increase the time to 7 or 8 minutes. Once the timer goes off, immediately transfer the eggs to an ice bath. This stops the cooking process and makes them easier to peel.

2

Peel the Eggs

Carefully peel the cooled eggs. The ice bath will help with this process. Be gentle, as the yolks will be soft and can break easily.

3

Season the Sausage

In a bowl, combine the ground sausage with salt and pepper. Mix well with your hands until the seasoning is evenly distributed. This will be the outer layer of the Scotch eggs.

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4

Wrap the Eggs in Sausage

Divide the sausage meat into 6 equal portions. Flatten each portion into a patty in your palm. Place a peeled egg in the center of each patty. Gently mold the sausage around the egg, ensuring that the egg is completely enclosed. The sausage should be an even thickness around the egg.

5

Prepare the Breading Station

Set up your breading station: place the flour in one shallow dish, whisk the extra egg in another, and put the breadcrumbs in a third shallow dish. Dredge each sausage-wrapped egg first in the flour, then dip in the whisked egg, and finally coat thoroughly with the panko breadcrumbs. Make sure the egg is fully covered for a good crispy crust.

6

Heat the Oil

Pour vegetable oil into a deep pot or fryer. Heat the oil to 350°F (175°C). Use a thermometer to ensure the oil is at the correct temperature. If you don’t have a thermometer, a small piece of bread will turn golden brown in about 30 seconds when the oil is ready. **Safety Warning:** Be very careful when working with hot oil, as it can cause severe burns. Always keep a fire extinguisher or baking soda nearby in case of emergency.

7

Deep Fry the Scotch Eggs

Carefully lower the breaded Scotch eggs into the hot oil, a few at a time, ensuring not to overcrowd the pot. Fry for about 6-8 minutes, turning them occasionally, until they are golden brown and the sausage is cooked through. The internal temperature of the sausage should reach 160°F (71°C). Use a meat thermometer to check. If the outside is browning too quickly, lower the heat.

8

Drain the Scotch Eggs

Remove the cooked Scotch eggs from the oil using a slotted spoon or spider and place them on a wire rack to drain excess oil. This will ensure that the crust stays crispy.

Recipe Tips

  • Use fresh eggs for the best results, and chill them before cooking for easier peeling.
  • Ensure the oil is at the correct temperature. If the oil isn't hot enough, the Scotch eggs will absorb too much oil and be greasy; if it's too hot, they will burn before the inside is cooked.
  • If you don't have a deep fryer, a deep pot will work fine. Just make sure to use a thermometer to monitor the oil temperature.
  • You can also bake Scotch eggs. After breading, place them on a baking sheet and bake at 400°F (200°C) for 20-25 minutes, turning halfway through.
  • Store leftover Scotch eggs in the refrigerator. They are best served warm, but can be reheated in the oven or air fryer.

Nutrition Facts (per serving)

Calories

450 kcal

Carbs

25g

Protein

20g

Fat

30g

Fiber

2g

Sugar

2g

Sat. Fat

10g

Sodium

600mg

Trans Fat

0.5g

Cholesterol

250mg

Potassium

150mg

Vitamin A

100%

Vitamin C

1%

Calcium

50%

Iron

3%

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