Classic Scotch Eggs
Indulge your taste buds with the timeless charm of **Classic Scotch Eggs**, a quintessential British snack that blends crunchy, golden perfection with savory goodness. Featuring soft-boiled or hard-boiled eggs encased in seasoned pork sausage, enriched with parsley, nutmeg, and a hint of Dijon mustard, each bite delivers a harmonious balance of flavors. Coated in crispy bread crumbs and fried to perfection, these hearty delights boast a satisfying crunch that complements the tender, flavorful interior. Perfect for picnics, brunches, or as an on-the-go treat, Scotch Eggs can be served warm or cold, sliced open for an enticing reveal or enjoyed whole. With their irresistible texture and universal appeal, they’re an ideal addition to your repertoire of crowd-pleasing recipes. Keywords: Scotch eggs recipe, sausage-coated eggs, crispy fried eggs, British snacks, picnic food ideas.
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Recipe Information
Ingredients
- 6 pieces Large eggs
- 500 grams Pork sausage meat
- 150 grams Bread crumbs
- 50 grams All-purpose flour
- 2 tablespoons Parsley, finely chopped
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Nutmeg, ground
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 1 liter Vegetable oil, for frying
- 1 piece Egg
- 2 tablespoons Milk
Instructions
Bring a saucepan of water to a boil. Gently lower 6 eggs into the water and cook for 8 minutes for soft-boiled eggs or 10 minutes for hard-boiled eggs.
Once cooked, transfer the eggs to a bowl of cold water and let cool completely. Peel the shells off the eggs and set aside.
In a mixing bowl, combine the pork sausage meat, parsley, Dijon mustard, nutmeg, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
Divide the sausage mixture into 6 equal portions. Flatten each portion into a disc large enough to wrap around an egg.
Take one peeled egg and place it in the center of a sausage disc. Carefully wrap the sausage meat around the egg, ensuring there are no gaps. Repeat with remaining eggs.
Place the flour in a shallow dish, and season with salt and pepper.
In another shallow dish, beat together the remaining egg with the milk.
Place the bread crumbs in a third shallow dish.
Roll each sausage-wrapped egg in the flour to coat lightly, then dip in the beaten egg mixture, and finally coat with the bread crumbs.
In a deep frying pan or saucepan, heat vegetable oil to 170°C (340°F). Ensure the oil is deep enough to cover the entire surface of the eggs.
Carefully lower the coated eggs into the hot oil in batches, frying for about 5-7 minutes until golden brown and crispy on all sides.
Once cooked, use a slotted spoon to remove the Scotch eggs from the oil and drain on a paper towel-lined plate.
Serve warm or cold, sliced in half or whole, as desired.
Nutrition Facts
Calories |
10870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1095.0 g | 1404% | |
| Saturated Fat | 188.3 g | 942% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 1665 mg | 555% | |
| Sodium | 7863 mg | 342% | |
| Total Carbohydrate | 163.3 g | 59% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 16.4 g | ||
| Protein | 131.0 g | 262% | |
| Vitamin D | 7.5 mcg | 38% | |
| Calcium | 594 mg | 46% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 2216 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
