Real Scotch Eggs
Indulge in the ultimate comfort food with these Real Scotch Eggs—a classic British favorite that combines perfectly boiled eggs wrapped in savory spiced pork sausage, coated in crispy golden breadcrumbs. This recipe balances simplicity and indulgence, featuring a blend of dried herbs like parsley, thyme, or sage for a flavorful sausage layer that’s fried to perfection. Serve these satisfying snacks warm or at room temperature, paired with tangy mustard or a crisp green salad for a gourmet touch. Ready in just 35 minutes, this hearty dish is ideal for picnics, brunches, or as an irresistible party appetizer. Impress your guests with these handmade treats that promise crunch, flavor, and pure nostalgia in every bite!
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Recipe Information
Ingredients
- 6 pcs Large eggs
- 500 grams Ground pork sausage meat
- 100 grams All-purpose flour
- 2 pcs Eggs (for coating)
- 150 grams Breadcrumbs
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Dried herbs (e.g., parsley, thyme, or sage)
- 1 liter Vegetable oil (for frying)
Instructions
Place 6 large eggs in a saucepan and cover with cold water. Bring to a boil, then simmer for 6 minutes for soft yolks or 8 minutes for firmer yolks.
Transfer the eggs immediately to a bowl of ice water to cool completely. Peel the eggs carefully and set aside.
In a mixing bowl, combine the ground pork sausage meat, salt, black pepper, and dried herbs. Mix well to evenly distribute the seasonings.
Divide the sausage mixture into 6 equal portions. Flatten each portion into a thin patty large enough to wrap around an egg.
Place a peeled egg in the center of a sausage patty. Carefully wrap the sausage around the egg, ensuring it is evenly coated and fully sealed. Repeat with the remaining eggs and sausage portions.
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
Roll each sausage-wrapped egg in the flour, ensuring it is fully coated. Dip it into the beaten eggs, then roll it in the breadcrumbs, pressing gently to ensure even coverage. Repeat for all eggs.
Heat the vegetable oil in a deep fryer or large pot to 170°C (340°F). Carefully lower the breaded Scotch eggs into the hot oil using a slotted spoon. Fry in batches for 6-8 minutes, turning occasionally, until golden brown and the sausage is cooked through.
Remove the Scotch eggs from the oil and drain on a plate lined with paper towels.
Serve warm or at room temperature. Scotch eggs pair beautifully with a mustard dipping sauce or a fresh green salad.
Nutrition Facts
Calories |
1922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.8 g | 250% | |
| Saturated Fat | 32.8 g | 164% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 305 mg | 102% | |
| Sodium | 1221 mg | 53% | |
| Total Carbohydrate | 32.8 g | 12% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 2.5 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 73 mg | 6% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 338 mg | 7% | |
*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.
