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Perfect Scotch Eggs
Scotch eggs are a classic snack combining the goodness of hard-boiled eggs with flavourful sausage meat and a crispy breadcrumb coating. They're a moreish treat combining the goodness of hard-boiled eggs with a flavourful sausage coating. Crispy on the outside and satisfyingly savoury on the inside, they make a fantastic picnic snack or a delicious appetiser.
Servings
4
Prep time
20
Cooking time
20
Total time
40
Ingredients
4 large eggs
12ounces (340g) ground pork sausage meat
1/4 cup fresh parsley, finely chopped
½ teaspoon dried thyme
1 teaspoon paprika
½ teaspoon salt
½ teaspoon freshly ground black pepper
1/2 cup all-purpose flour
1 large egg, beaten
3/4 cup breadcrumbs (preferably panko)
Vegetable oil, for frying
Directions
Scotch eggs are a mouth-watering snack that brings together the best of both worlds: a tender hard-boiled egg wrapped in a seasoned layer of sausage meat, then coated with crispy breadcrumbs. A traditional English treat, Scotch eggs are enjoyed around the world.
Prepare the Eggs
Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat.
Once boiling, reduce the heat to low and let the eggs simmer for 8 minutes for a slightly soft yolk or 10 minutes for a fully set yolk.
Remove the eggs from the heat and transfer them to a bowl of iced water. Let them cool completely before peeling.
Make the Sausage Mixture
In a large bowl, combine the ground pork sausage, chopped parsley, dried thyme, paprika, salt, and black pepper. Mix everything together until well combined (use your hands if you like). This is your sausage mixture.
Coat the Eggs
Divide the sausage mixture into 4 equal portions. Flatten each portion into a thin patty in the palm of your hand.
Place a cooled, peeled egg in the centre of each patty and carefully wrap the sausage mixture around it, ensuring the egg is completely covered. Repeat with the remaining eggs and sausage mixture.
In three separate bowls, place the flour, beaten egg, and breadcrumbs. Roll each sausage-coated egg in flour, then dip it into the beaten egg, and finally coat it evenly with breadcrumbs, gently pressing the breadcrumbs onto the surface to adhere.
You can prepare the eggs as above in advance, and store in the fridge until you’re ready to fry them.
To fry the Scotch eggs, in a deep saucepan, heat enough vegetable oil to submerge the eggs, to a temperature of 350°F (175°C).
Carefully lower the coated eggs into the hot oil and fry them for about 5-6 minutes, turning occasionally, until the coating is golden brown and crispy.
Once cooked, carefully remove the Scotch eggs from the oil using a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil. Allow to cool.
To serve, cut each Scotch egg in half lengthwise or serve them whole, and garnish with a sprinkle of salt and freshly ground black pepper.
Scotch eggs can be stored in the refrigerator for up to 2 days. They are traditionally served at room temperature, making them a perfect make-ahead dish. Or to serve warm, reheat by placing them in a preheated oven at 350°F (175°C) for about 10 minutes until heated through.
Serving Suggestions
Serve Scotch eggs as part of a picnic spread or pack them for a tasty on-the-go snack.
They also make a delightful addition to brunch or party platters.
Accompany them with your favourite dipping sauce, such as a tangy mustard or a zesty aioli, for added flavour.
Enjoy them on their own as a snack, or pair them with a side salad or pickles for a more substantial meal.
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