Scotch Eggs
Prep: 20 min
Cook: 15 min
Total: 35 min
Serves: 4
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Scotch eggs are a picnic classic worth the small effort, wrapping a boiled egg in seasoned pork sausage and coating the whole thing in a crisp golden shell. Slice one open and the layers reveal themselves, savory and satisfying all at once. Enjoy them warm from the pan or cold from the fridge, packed for a lunch that beats any sandwich.
Ingredients
Ingredients
- 4 Large Egg
- 1 Large Egg - Beaten
- 1 Lb Pork Sausage
- 1 Tsp Dijon Mustard
- 1 Tsp Sage (or Thyme)
- 1 Tsp Salt And Pepper
- 1/2 Cup All-Purpose Flour
- 1 Cup Bread Crumbs
- Vegetable Oil - For Frying
Directions
Directions
- Boil 4 eggs for 6½–7 minutes for jammy yolks or 9–10 minutes for hard-boiled yolks. Transfer immediately to an ice bath, cool completely, and peel.
- Mix the sausage meat with the mustard (if using), sage or thyme, salt, and pepper. Divide into 4 equal portions.
- Flatten one portion of sausage into a thin oval and wrap it completely around one peeled egg. Repeat with the remaining eggs.
- Roll each sausage-covered egg in the flour.
- Dip each into the beaten egg.
- Coat evenly with the breadcrumbs, pressing gently so they adhere.
- Heat oil to 340°F (170°C) and fry for 6–8 minutes, turning occasionally, until golden brown and the sausage reaches an internal temperature of 160°F (71°C).
- Drain on paper towels for a few minutes before serving.
- Serve warm or chilled with Dijon mustard, English mustard, or your favorite dipping sauce.
Nutrition
Per serving · 4 servingsCalories
360
Fat
24 g
Saturated fat
8 g
Carbohydrates
20 g
Sugar
1 g
Fiber
1 g
Protein
20 g
Sodium
600 mg
Cholesterol
210 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 4 Large Egg
- 1 Large Egg - Beaten
- 1 Lb Pork Sausage
- 1 Tsp Dijon Mustard
- 1 Tsp Sage (or Thyme)
- 1 Tsp Salt And Pepper
- 1/2 Cup All-Purpose Flour
- 1 Cup Bread Crumbs
- Vegetable Oil - For Frying
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