Description
Classic British Scotch Eggs featuring hard-boiled eggs encased in seasoned sausage meat, coated in flour, egg wash, and breadcrumbs, then deep-fried until golden and crispy. Perfect as a hearty snack or picnic favorite, served hot or cold.
Ingredients
Eggs
- 8 large eggs (for boiling)
- 3 eggs, whisked (for coating)
Sausage Mixture
- 1 1/2 pounds ground sausage
- 1 1/2 tablespoons English mustard
- 3 tablespoons chopped chives (or substitute parsley or a combination)
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
Coating
- 1 cup all-purpose flour
- 1 cup plain breadcrumbs
- Salt and pepper, to season flour, egg wash, and breadcrumbs
Other
- Oil for deep frying (enough to submerge Scotch eggs)
Instructions
- Boil the eggs: Place 8 large eggs in boiling water and cook to your preferred doneness (hard, medium, or soft). Once cooked, immediately transfer the eggs to an ice water bath to cool. Shell the eggs carefully under running lukewarm water and set aside.
- Prepare sausage mixture: In a large bowl, combine 1 1/2 pounds ground sausage with 3 tablespoons chopped chives, 1 1/2 tablespoons English mustard, 1/2 teaspoon black pepper, and 1/4 teaspoon nutmeg. Mix thoroughly using your fingers until well incorporated. Divide this mixture evenly into 8 portions.
- Wrap eggs with sausage: Lightly oil a sheet of plastic wrap. Press each sausage portion onto the plastic wrap into a round shape about 5-6 inches in diameter. Place a peeled boiled egg in the center, then gather the plastic wrap to enclose the egg completely with sausage. Press gently to seal and shape.
- Bread the Scotch eggs: Season flour, whisked eggs, and breadcrumbs with salt and pepper separately. Remove sausage-covered eggs from plastic wrap. First dredge each completely in the seasoned flour, then dip into the beaten eggs, followed by coating fully with the breadcrumbs. Place the prepared Scotch eggs on a plate and refrigerate while heating oil.
- Heat oil: In a deep saucepan or deep fryer, heat oil to 350-360°F (175-182°C), ensuring there is enough oil to submerge the Scotch eggs.
- Deep-fry Scotch eggs: Carefully lower each Scotch egg into the hot oil using a slotted spoon. Hold it briefly before releasing to avoid splashing. Fry, turning gently as needed, until all sides are golden brown and the sausage reaches an internal temperature of 145°F (63°C). This usually takes around 7-9 minutes.
- Drain and serve: Remove Scotch eggs with a slotted spoon and place onto a paper towel-lined plate to drain excess oil. Keep warm in an oven if desired. Serve hot or cold according to preference, with recommended accompaniments detailed in the blog post.
Notes
- You can adjust egg doneness before wrapping to achieve soft, medium, or hard centers.
- Plastic wrap with light oil prevents sausage from sticking during shaping.
- Ensure oil temperature stays steady between 350-360°F for even frying and crisp coating.
- Internal sausage temperature should reach 145°F for safe consumption.
- Scotch Eggs can be served hot with mustard or cold as a picnic snack.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Frying
- Cuisine: British
