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Scotch Eggs with a Chip Coating Recipe

British · Main course · 35 min total

A British classic reinvented with a crunchy chip coating instead of breadcrumbs, perfect for a hearty snack or picnic treat.

Ingredients

• 6 large eggs
• 400 g pork sausage meat
• 2 tbsp fresh parsley, finely chopped
• 1 tsp dried sage
• 1 tsp salt
• 1/2 tsp black pepper
• 100 g plain flour
• 200 g salted potato chips, crushed
• vegetable oil, for deep frying

Instructions

1. Place 4 eggs in a saucepan, cover with cold water, bring to a boil, then simmer for 5 minutes. Drain, cool under cold water, and peel.
2. In a bowl, mix sausage meat, parsley, sage, salt, and pepper. Divide into 4 equal portions.
3. Flatten each sausage portion into a patty, wrap around a boiled egg, sealing completely.
4. Beat the remaining 2 eggs in a shallow bowl. Place flour and crushed chips in separate shallow bowls.
5. Coat each sausage-wrapped egg first in flour, then dip in beaten egg, and finally roll in crushed chips, pressing gently to adhere.
6. Heat oil in a deep pan to 170°C (340°F). Fry scotch eggs in batches for 4-5 minutes until golden and cooked through. Drain on paper towels.
7. Serve warm or cold.

Tips

• For extra crunch, double-coat the eggs by repeating the egg and chip step.
• Store refrigerated for up to 3 days; reheat in a hot oven for 10 minutes.

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