United Kingdom Scotch Eggs
Scotch eggs are a popular picnic food consisting of hard-boiled eggs wrapped in sausage that are dipped in breadcrumbs, then fried or baked. Scotch eggs may also be served hot in pubs or as an appetizer or party food. A mix of crispy and tender textures, these eggs are often accompanied by dipping sauces like mustard or spicy hot sauce.
Recipe Servings: 8
Prep Time
35 minutes
Cook Time
40 minutes
Total Time
1 hour 15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 10 large eggs
- 1¾ lbs (793 g) uncooked seasoned sausage meat, casings removed if necessary
- 1 cup (90 g) dry breadcrumbs
- 2 qts (2 L) vegetable oil, for frying
- All-purpose flour, as needed for dusting
- Salt, to taste
- Ground black pepper, to taste
Directions
- Boil eight eggs in water for 3 minutes.
- Drain eggs and place in a bowl of cold water to cool.
- Peel eggs carefully and then place them in cold water until completely cooled.
- Lightly beat the two remaining eggs in a shallow bowl.
- Prepare two other shallow bowls: one with flour and one with breadcrumbs and a dash each of salt and black pepper.
- Divide sausage meat into eight equal portions.
- Form one portion into a patty in the palm of your hand.
- Place a boiled egg into the center of meat patty and gently mold meat around egg, rolling in your hands until meat covers egg uniformly.
- Cover remaining seven eggs in sausage.
- Coat each egg in flour, dip into beaten eggs, and roll in breadcrumbs.
- Heat vegetable oil in a deep pot or fryer until a pinch of breadcrumbs dropped into it sizzles.
- Place eggs carefully into the hot oil and fry until golden on all sides, about 4 minutes.
- Transfer eggs to a paper towel-lined plate to drain.
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