Spiced Scotch Eggs
Experience a bold twist on a classic pub staple with these Spiced Scotch Eggs, a mouthwatering fusion of perfectly cooked eggs, seasoned sausage, and golden breadcrumbs. Infused with aromatic spices like smoked paprika, cumin, and coriander, this recipe elevates traditional Scotch eggs into a flavor-packed delight. The crispy, deep-fried coating encases tender sausage and a soft, golden yolk, making them an irresistible favorite for appetizers, snacks, or brunch spreads. Ready in just 30 minutes, these savory gems pair beautifully with tangy dipping sauces or a fresh side salad. Perfectly crispy, warmly spiced, and incredibly satisfying—this ultimate Scotch egg recipe is a must-try!
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Recipe Information
Ingredients
- 6 Large eggs
- 500 g Ground sausage
- 200 g Breadcrumbs
- 100 g All-purpose flour
- 1 Egg, beaten
- 1 tsp Garlic powder
- 1 tsp Smoked paprika
- 0.5 tsp Ground cumin
- 0.5 tsp Ground coriander
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 liter Vegetable oil (for frying)
Instructions
Place 4 of the eggs in a medium saucepan and cover with cold water. Bring to a boil over medium-high heat, then reduce the heat to medium and simmer for 6 minutes. Transfer the eggs to a bowl of ice water and let them cool for 5 minutes.
Carefully peel the boiled eggs and set them aside.
In a mixing bowl, combine the ground sausage, garlic powder, smoked paprika, ground cumin, ground coriander, salt, and black pepper. Mix well to evenly distribute the spices.
Divide the sausage mixture into 4 equal portions. Flatten each portion into a thin patty large enough to wrap around an egg.
Take one boiled egg and wrap it in a sausage patty, ensuring it is fully enclosed. Repeat with the remaining eggs and sausage.
Set up a breading station with three shallow dishes: one with flour, another with the beaten egg, and the third with breadcrumbs.
Roll each sausage-wrapped egg first in the flour, then dip it into the beaten egg, and finally coat it in breadcrumbs. Press lightly to ensure the breadcrumbs adhere well. Repeat for all the eggs.
In a large, deep skillet or deep fryer, heat vegetable oil to 180°C (350°F).
Carefully lower one or two Scotch eggs into the hot oil and fry for 4-5 minutes, turning occasionally, until golden brown and cooked through. Repeat with the remaining eggs.
Use a slotted spoon to remove the cooked Scotch eggs from the oil, and transfer them to a plate lined with paper towels to drain any excess oil.
Serve the Spiced Scotch Eggs warm or at room temperature with your favorite dipping sauce or a side salad.
Nutrition Facts
Calories |
1925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.8 g | 247% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 274 mg | 91% | |
| Sodium | 1266 mg | 55% | |
| Total Carbohydrate | 38.6 g | 14% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 3.2 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 71 mg | 5% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 356 mg | 8% | |
*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.
