Description
Classic British scotch eggs feature perfectly boiled eggs wrapped in seasoned sausage meat, then breaded and deep-fried to golden perfection. Rich flavors and crispy texture make this pub favorite a delightful snack you’ll want to savor again and again.
Ingredients
Scale
Main Ingredients:
- 4 large eggs, for boiling
- 1 large egg, for coating
- 10 ounces (283 grams) uncooked breakfast sausage, casings removed
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh parsley
- 1 tablespoon prepared English mustard, such as Coleman’s
Seasonings:
- 1 teaspoon kosher salt, plus more as needed
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon freshly grated nutmeg
Coating and Frying:
- 1/3 cup all-purpose flour
- 1 cup panko breadcrumbs
- 6 cups (48 ounces / 1.4 liters) vegetable oil, for deep-frying
Instructions
- Immerse 4 large eggs in a medium saucepan filled with cold water, ensuring coverage by one inch. Bring to a rolling boil over medium-high heat. Cook for 4 minutes for jammy yolks or 7 minutes for firmer yolks.
- Immediately transfer boiled eggs to an ice water bath, allowing complete cooling for 5-10 minutes.
- Finely mince fresh chives and parsley leaves while eggs are chilling.
- Combine herbs with breakfast sausage, English mustard, salt, black pepper, and nutmeg in a mixing bowl. Thoroughly blend ingredients and portion into 4 equal sausage balls.
- Prepare three separate dredging stations: first bowl with seasoned flour, second with whisked egg, third with salted panko breadcrumbs.
- Carefully peel cooled eggs and pat dry. Using parchment paper, flatten each sausage ball into an oval large enough to encase an egg. Dust egg with flour, center on sausage oval, and carefully wrap, sealing completely.
- Coat sausage-wrapped eggs sequentially through flour, egg wash, and breadcrumb stations, ensuring even coverage.
- Heat vegetable oil to 325°F in a large saucepan, monitoring temperature with a kitchen thermometer.
- Gently lower breaded eggs into hot oil, frying until sausage reaches 145°F internal temperature and exterior turns deep golden brown, approximately 4-6 minutes.
- Remove Scotch eggs using a spider or slotted spoon, drain on paper towels, and allow brief resting before serving warm or at room temperature.
Notes
- Perfectly Jammy Eggs Master the soft-boil technique by using a timer and immediately transferring eggs to an ice bath to stop cooking, ensuring a creamy, runny yolk that adds richness to the Scotch eggs.
- Sausage Mixture Magic Incorporate fresh herbs and spices thoroughly into the sausage to create a flavor-packed coating that complements the delicate egg interior.
- Breading Technique Pro Gently press breadcrumbs onto the sausage-wrapped eggs to create an even, crispy exterior that provides a satisfying crunch when biting into the Scotch egg.
- Oil Temperature Control Use a kitchen thermometer to maintain consistent oil temperature, preventing soggy or burnt coating and ensuring perfectly golden-brown Scotch eggs.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Frying
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 380
- Sugar: 1g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 200mg