Scottish Egg
Perfectly golden and irresistibly flavorful, this traditional Scottish Egg recipe puts a delectable twist on a classic British favorite. Encasing soft or medium-boiled eggs in a savory sausage meat mixture seasoned with Dijon mustard, paprika, and a touch of black pepper, these hearty treats are then coated in a crispy breadcrumb shell and deep-fried to perfection. With just 25 minutes of prep time, these crowd-pleasing snacks are a tasteful combination of creamy yolk, juicy sausage, and crunchy exterior. Whether served warm as a snack or packed for a picnic, Scottish Eggs are an elegant appetizer with bold flavors and an irresistible texture contrast. Try them today and enjoy a slice of culinary heritage!
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Recipe Information
Ingredients
- 6 pieces Large eggs
- 500 grams Sausage meat
- 150 grams Breadcrumbs
- 50 grams All-purpose flour
- 1 liters Vegetable oil (for frying)
- 2 teaspoons Dijon mustard
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 pieces Eggs (beaten for coating)
- 0.25 teaspoon Paprika (optional)
Instructions
Fill a medium saucepan with water and bring to a boil. Carefully lower 6 eggs into the water and boil for 6 minutes for soft-boiled or 8 minutes for medium-boiled eggs.
Remove the eggs from the boiling water and immediately transfer them to an ice water bath to stop the cooking process. Let them cool for 5 minutes, then gently peel the shells.
In a mixing bowl, combine the sausage meat, Dijon mustard, salt, black pepper, and optional paprika. Mix well.
Divide the sausage mixture into 6 equal portions. Flatten each portion into a round patty in your hand.
Gently wrap each soft-boiled egg with a sausage patty, ensuring the entire egg is evenly covered. Smooth the edges to seal the sausage around the egg.
Set up a dredging station with three shallow bowls: one with flour, one with the beaten eggs, and one with breadcrumbs.
Roll each sausage-coated egg in the flour, then dip it in the beaten egg, and finally coat it thoroughly with breadcrumbs. Repeat this process for all 6 eggs.
Heat the vegetable oil in a deep pot or frying pan to 175°C (350°F). Carefully lower 2 to 3 Scotch eggs into the hot oil and fry for 4-6 minutes or until golden brown and the sausage is cooked through. Avoid overcrowding the pot.
Remove the fried Scotch eggs using a slotted spoon and place them on a wire rack or paper towels to drain excess oil. Repeat with the remaining eggs.
Serve warm or at room temperature. Enjoy as a snack, appetizer, or picnic favorite!
Nutrition Facts
Calories |
1928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.9 g | 255% | |
| Saturated Fat | 35.0 g | 175% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 305 mg | 102% | |
| Sodium | 1243 mg | 54% | |
| Total Carbohydrate | 26.8 g | 10% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 3.2 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 63 mg | 5% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 295 mg | 6% | |
*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.
