Teresa's Recipes
Classic Scotch Eggs
Indulge in the delight of Scotch eggs, a beloved British classic that perfectly marries the comforting flavors of sausage and the richness of hard-boiled eggs. Encased in a crispy breadcrumb coating and deep-fried to golden perfection, these savory treats can be enjoyed warm or at room temperature. Perfect as a picnic snack, party appetizer, or a hearty addition to brunch, Scotch eggs have a fascinating history, dating back to the 18th century when they were originally created as a convenient traveler’s meal. Elevate your next gathering with this delightful dish!
Ingredients
- 4, large Eggs
- 1 pound Ground pork sausage
- for frying Vegetable oil
- 1/2 cup All-purpose flour
- 1 cup Breadcrumbs
- 1 teaspoon Paprika
- 1/2 teaspoon Black pepper
- 1 teaspoon Salt
- 1, beaten (for egg wash) Egg
Dietary Notes
- Servings: 4
- Dish Type: Appetizer
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Calories: 450
- Fat: 30g
- Carbs: 25g
- Protein: 20g
- Sodium: 600mg
- Sugar: 1g
Instructions
- Place the 4 eggs in a saucepan and cover with cold water. Bring to a boil over medium heat, then reduce the heat and simmer for 8 minutes.
- Remove the eggs from the saucepan and transfer them to a bowl of ice water to cool. After 5 minutes, peel the eggs and set aside.
- In a mixing bowl, combine the ground pork sausage, salt, black pepper, and paprika. Mix thoroughly until well combined.
- Divide the sausage mixture into 4 equal portions. Flatten each portion into a disc shape, about 1/2 inch thick.
- Carefully place a peeled hard-boiled egg in the center of each sausage patty. Gently wrap the sausage around the egg, ensuring it is completely encased.
- Prepare your breading station: Place the flour in one bowl, the beaten egg in another, and the breadcrumbs in a third.
- Roll each sausage-wrapped egg in flour, ensuring it's fully coated. Dip it into the beaten egg, then roll it in breadcrumbs until evenly coated.
- In a deep fryer or large pot, heat vegetable oil to 350°F (175°C). Use enough oil to fully submerge the eggs.
- Carefully lower the coated eggs into the hot oil, frying them in batches for about 5-6 minutes, or until they are golden brown and cooked through.
- Once cooked, remove the Scotch eggs from the oil and drain on a paper towel-lined plate to absorb excess oil.
- Serve the Scotch eggs warm or at room temperature, accompanied by a side of tangy mustard or a zesty dipping sauce for added flavor.