If you are craving a delightful and hearty snack, Scotch Eggs are the answer. This British classic features a perfectly cooked boiled egg wrapped in seasoned sausage meat, coated in crispy breadcrumbs, and fried to golden perfection. Ideal for picnics, lunch boxes, or as an appetizing starter, Scotch Eggs deliver a satisfying crunch with every bite.
Tips to make the Scotch Eggs recipe:
1. Choose the Right Eggs: Use medium or large eggs for this recipe. Boil them for just enough time to achieve a slightly runny yolk, around 6-7 minutes, or opt for a fully set yolk by boiling for 9-10 minutes. Then, cool the eggs in ice water to make peeling easier.
2. Use Quality Sausage Meat: Opt for high-quality sausage meat or ground pork mixed with your favorite seasonings like sage, thyme, salt, and pepper. This ensures a flavorful outer layer that complements the egg perfectly.
3. Double-Coat for Extra Crunch: For a crispier texture, consider double-coating the wrapped eggs. First, dip them in flour, then beaten egg, and finally breadcrumbs. Repeat the egg and breadcrumb steps for a thicker, crunchier coating.
4. Fry Carefully: To achieve an even golden crust, fry the Scotch Eggs in moderately hot oil (around 350°F or 175°C). Cook in batches to avoid crowding the pan, ensuring each Scotch Egg gets evenly cooked and crispy.
With these tips in mind, you’re ready to make some delicious Scotch Eggs that will impress friends and family alike!
How to Make Scotch Eggs Recipe?
Scotch Eggs Recipe
Equipment
- 1 Deep fryer or large pot For frying the eggs
- 1 Medium saucepan For boiling the eggs
- 1 Bowl For breading station
Ingredients
- 4 Large eggs
- 450 g Sausage meat
- 1/2 cup All-purpose flour
- 1 cup Breadcrumbs
- 1 Egg Beaten
- to taste Salt and black pepper
- as needed Oil For frying
Instructions
- Boil the 4 eggs in a medium saucepan for about 8 minutes to achieve hard-boiled eggs. Cool in ice water and peel.
- Divide the sausage meat into 4 equal portions. Flatten each portion into a patty and season with salt and black pepper.
- Wrap each boiled egg with a sausage meat patty, ensuring it is evenly covered.
- Set up a breading station: place flour in one bowl, beaten egg in another, and breadcrumbs in a third.
- Roll each meat-covered egg in flour, then dip in beaten egg, and finally coat with breadcrumbs.
- Heat oil in a deep fryer or large pot to 175°C (350°F). Fry the eggs for about 8 minutes, turning occasionally, until golden brown and crispy.
- Remove and drain on paper towels. Serve warm or at room temperature.
