Description
Classic Scotch Eggs feature soft or hard-boiled eggs enveloped in seasoned breakfast sausage, coated in a crispy breadcrumb crust, and deep-fried to golden perfection. This savory British snack offers a delightful combination of creamy yolk and flavorful meat, perfect as an appetizer or hearty snack.
Ingredients
Scale
Eggs
- 4 large eggs
- 2 large eggs (beaten)
Coating
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon sweet paprika
- 1 cup breadcrumbs
Sausage and Oil
- 1 pound breakfast sausage
- Vegetable oil (for frying, about 2 inches deep)
Instructions
- Boil the Eggs: Place the 4 large eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, reduce heat and simmer for 4-5 minutes if you want soft-boiled yolks, or 7-8 minutes for fully hard-boiled eggs. Transfer eggs immediately to an ice water bath to stop cooking and cool completely. Peel the eggs carefully and set aside.
- Prepare the Coating Station: In a medium bowl, mix the flour with salt, black pepper, and sweet paprika for seasoning. Set up three shallow bowls side-by-side: one with the seasoned flour, one with the beaten eggs, and one with the breadcrumbs. This setup will streamline the breading process.
- Form Sausage Patties Around Eggs: Divide the breakfast sausage into 4 equal portions. Flatten each portion into a thin, round patty large enough to wrap around an egg. Place a peeled egg in the center of each patty and carefully mold the sausage around the egg, ensuring it’s completely sealed to prevent splitting during frying.
- Bread the Sausage-Wrapped Eggs: Roll each sausage-wrapped egg first in the seasoned flour, coating all sides. Next, dip it into the beaten eggs to create a sticky surface, then coat thoroughly with breadcrumbs. Make sure each Scotch egg is evenly coated for a crisp texture.
- Fry the Scotch Eggs: Heat about 2 inches of vegetable oil in a deep saucepan or frying skillet to 350°F (175°C). Gently lower each coated Scotch egg into the hot oil. Fry for 5-6 minutes, turning occasionally with tongs to ensure even cooking and a golden-brown exterior. The sausage should be cooked through, and the crust crisp.
- Drain and Cool: Remove the Scotch eggs using a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Allow them to cool slightly before serving to enjoy the perfect texture and flavor.
Notes
- Use cold eggs directly from the fridge to make peeling easier after boiling.
- Seasoning the flour with salt, pepper, and paprika enhances the flavor and adds a subtle kick.
- Ensure the sausage is wrapped evenly and fully around the egg to prevent the coating from splitting during frying.
- For a healthier alternative, consider air frying or baking the Scotch eggs instead of deep frying.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze them for up to 2 months.
Nutrition
- Serving Size: 1 Scotch Egg
- Calories: 380
- Sugar: 1g
- Sodium: 600mg
- Fat: 27g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0.2g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 210mg
