Scotch Eggs
Indulge in the ultimate snack-time delight with this classic Scotch Eggs recipe! These savory treats feature perfectly soft-boiled eggs wrapped in a flavorful mixture of seasoned pork sausage, fresh parsley, chives, and a hint of Dijon mustard. Coated in a crispy golden breadcrumb crust and fried to perfection, Scotch Eggs are a satisfying blend of textures and flavors in every bite. Whether served warm or cold, they make an impressive appetizer, a hearty on-the-go breakfast, or a delightful addition to a picnic spread. This step-by-step guide ensures perfectly crispy, protein-packed bites every time. Perfect for anyone looking for an indulgent, crowd-pleasing recipe!
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Recipe Information
Ingredients
- 6 large eggs
- 500 grams pork sausage meat
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 1 teaspoon Dijon mustard
- 100 grams all-purpose flour
- 2 large eggs (for coating)
- 150 grams breadcrumbs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 500 milliliters vegetable oil, for frying
Instructions
Place 6 large eggs in a medium saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low and let simmer for 4 minutes. Remove the eggs with a slotted spoon and place them in a bowl of ice water to cool for 5 minutes. Carefully peel the eggs and set aside.
In a mixing bowl, combine the pork sausage meat, chopped parsley, chopped chives, Dijon mustard, salt, and black pepper. Mix until all ingredients are well distributed.
Divide the sausage mixture into 6 equal portions. Flatten each portion into a patty in the palm of your hand.
Place a peeled egg in the center of a sausage patty. Gently shape the meat around the egg, ensuring it is completely encased. Repeat with the remaining eggs and sausage meat.
In separate shallow dishes, place the flour, beaten eggs, and breadcrumbs.
Roll each sausage-covered egg in the flour, shaking off any excess. Dip into the beaten eggs, ensuring it is entirely coated, then roll in breadcrumbs pressing lightly to ensure they stick.
In a deep saucepan, heat the vegetable oil to 350°F (180°C). Fry the scotch eggs in batches to avoid overcrowding, for about 6-8 minutes, or until golden brown and cooked through.
Remove from the oil using a slotted spoon and drain on paper towels. Allow them to cool slightly before serving.
Nutrition Facts
Calories |
7453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 687.4 g | 881% | |
| Saturated Fat | 131.5 g | 658% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1838 mg | 613% | |
| Sodium | 9203 mg | 400% | |
| Total Carbohydrate | 211.0 g | 77% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 13.6 g | ||
| Protein | 142.7 g | 285% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 388 mg | 30% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 2002 mg | 43% | |
*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.
