Description
These homemade Scotch eggs feature a crispy breadcrumb coating encasing seasoned sausage meat and perfectly cooked eggs. Ideal as a snack or appetizer, they can be enjoyed warm or at room temperature and pair well with various dipping sauces.
Ingredients
Scale
- 4 large eggs (plus 1 extra for egg wash)
- 1 pound (450g) sausage meat (pork or your choice)
- 1 cup (100g) breadcrumbs (preferably panko for extra crunch)
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- Place the 4 large eggs in a saucepan and cover them with cold water, ensuring the water is about an inch above the eggs.
- Bring the water to a gentle boil over medium heat. Once boiling, reduce the heat to low and let the eggs simmer for 6-7 minutes for a slightly soft center (or up to 9 minutes for a firmer yolk).
- Prepare an ice bath by filling a large bowl with ice and cold water.
- Once the eggs are done, transfer them to the ice bath using a slotted spoon and let them cool for 5-10 minutes.
- Gently tap each egg on a hard surface to crack the shell, then peel them under running water. Set aside.
- In a large mixing bowl, add the sausage meat. If using sausage links, remove the casings.
- Add the dried thyme, dried sage, onion powder, garlic powder, salt, and pepper. Mix until well combined.
- Divide the mixture into 4 equal portions.
- Flatten one portion of the sausage mixture in your palm to form a patty (about ½ inch thick).
- Place a peeled egg in the center and carefully fold the sausage mixture around it, ensuring it is completely covered. Repeat for the remaining eggs.
- Beat the extra egg in a small bowl to create an egg wash.
- Place the breadcrumbs in a separate shallow dish.
- Dip each wrapped Scotch egg into the egg wash, then roll in the breadcrumbs, pressing gently to adhere.
- In a deep frying pan or large pot, heat enough vegetable oil (about 2-3 inches deep) over medium heat until it reaches 350°F (175°C).
- Carefully lower the Scotch eggs into the hot oil, frying a few at a time for 6-8 minutes until golden brown. Use a slotted spoon to remove and drain on paper towels.
- Let cool slightly before serving.
Notes
- Scotch eggs can be served with a variety of dipping sauces, such as mustard or a spicy aioli.
- They also make a great picnic snack or appetizer.
- Feel free to experiment with different seasonings in the sausage mixture to suit your taste!
- Prep Time: 20 minutes
- Cook Time: 15 minutes