Scotch Egg Recipe
British · Appetizer · 35 min total
A classic British picnic snack featuring a soft-boiled egg wrapped in seasoned sausage meat, breaded, and deep-fried until golden and crispy.
20
min prep
min prep
15
min cook
min cook
4
servings
servings
450
kcal/serving
kcal/serving
Ingredients
- 4 large eggs
- 1 lb (450g) pork sausage meat
- 1/4 cup finely chopped fresh parsley
- 1 tsp dried sage
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Vegetable oil, for deep frying
Instructions
- Place the 4 eggs in a saucepan, cover with cold water, and bring to a boil. Reduce heat and simmer for 5 minutes (for soft-boiled). Transfer to ice water, cool, then peel carefully.
- In a bowl, combine sausage meat, parsley, sage, salt, and pepper. Divide into 4 equal portions.
- Flatten one portion of sausage meat into a patty. Place a peeled egg in the center and wrap the meat around it, sealing completely. Repeat with remaining eggs.
- Set up a breading station: flour in one bowl, beaten eggs in another, and panko in a third. Coat each sausage-wrapped egg in flour, then egg, then panko, pressing gently to adhere.
- Heat oil in a deep pot to 350°F (175°C). Fry scotch eggs in batches for 4-5 minutes, turning occasionally, until golden brown and cooked through.
- Drain on paper towels. Serve warm or at room temperature.
Tips
- For a runny yolk, ensure eggs are soft-boiled (5 minutes) and cool completely before handling.
- Scotch eggs can be baked at 400°F (200°C) for 20-25 minutes for a lighter version.
- Store refrigerated for up to 3 days; reheat in a 350°F oven for 10 minutes.
AI estimate may be inaccurate · Terms