Twisted Scotch Egg Rsc
Take your taste buds on a flavorful journey with this *Twisted Scotch Egg RSC* recipe—a sophisticated spin on the classic pub favorite. Featuring perfectly boiled eggs encased in a savory blend of seasoned ground pork sausage, amped up with garlic powder, smoked paprika, and Dijon mustard, this dish offers layers of robust flavor in every bite. Each egg is coated in a crispy golden shell of panko breadcrumbs, fried to perfection for an irresistibly crunchy exterior. Ideal as an indulgent appetizer, a hearty snack, or the centerpiece of a brunch spread, these Scotch eggs can be served halved for an impressive presentation alongside a tangy dipping sauce or crisp side salad. Whether you’re aiming to wow guests or enjoy a gourmet treat, this recipe blends comfort and elegance in under 45 minutes. Perfect for fans of bold, protein-packed bites!
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Recipe Information
Ingredients
- 6 Large eggs
- 500 g Ground pork sausage
- 1 tsp Garlic powder
- 1 tsp Smoked paprika
- 1 tsp Dijon mustard
- 1 tsp Salt
- 0.5 tsp Black pepper
- 100 g All-purpose flour
- 2 Eggs (for coating)
- 150 g Panko breadcrumbs
- 1 L Vegetable oil
Instructions
Bring a pot of water to boil. Carefully add 6 large eggs and boil for 6 minutes for soft yolks or 8 minutes for firmer yolks. Immediately transfer the eggs to a bowl of ice water to stop the cooking process. Let them cool for 5 minutes, then carefully peel the shells.
In a mixing bowl, combine the ground pork sausage, garlic powder, smoked paprika, Dijon mustard, salt, and black pepper. Mix thoroughly until the spices are evenly distributed.
Prepare a breading station by placing the flour in one shallow dish, beating the 2 eggs in another, and placing the panko breadcrumbs in a third dish.
Divide the sausage mixture into 6 equal portions. Flatten one portion into a thin patty on a piece of plastic wrap. Place one peeled egg in the center and gently mold the sausage around the egg, ensuring it is fully encased. Repeat for the remaining eggs.
Roll each sausage-covered egg in the flour, ensuring an even coating. Dip it into the beaten egg mixture, then roll it in the panko breadcrumbs until fully coated. Repeat with all the eggs.
Heat the vegetable oil in a deep saucepan or fryer to 175°C (350°F). Carefully lower the Scotch eggs into the oil and fry in batches for 6-7 minutes, or until golden brown and cooked through.
Remove the Scotch eggs with a slotted spoon and drain on a plate lined with paper towels.
Let the Scotch eggs rest for 2-3 minutes before serving. Slice in half for presentation, and serve with your favorite dipping sauce or a side salad.
Nutrition Facts
Calories |
2604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 258.8 g | 332% | |
| Saturated Fat | 44.9 g | 225% | |
| Polyunsaturated Fat | 142.1 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 1735 mg | 75% | |
| Total Carbohydrate | 52.3 g | 19% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 4.2 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 108 mg | 8% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 443 mg | 9% | |
*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.
