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Scotch Eggs Recipe

Scotch Eggs Recipe
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This Scotch Eggs Recipe features soft-boiled eggs wrapped in seasoned sausage meat, coated with a crispy breadcrumb crust, and cooked to golden perfection. Perfect as a savory snack or appetizer, these flexible and protein-packed bites are ideal for picnics, lunchboxes, or party platters. Easily customizable with herbs, spices, or baking instead of frying, they offer a satisfying crunch with every bite and are simple to make at home.

Ingredients

Scale

Core Ingredients

  • 6 large eggs (soft-boiled)
  • 12 oz (340 g) good-quality pork sausage meat
  • 1/2 cup all-purpose flour
  • 1 cup breadcrumbs (use gluten-free if needed)
  • Salt, to taste
  • Black pepper, to taste
  • Vegetable oil, for frying (or baking)

Optional Herbs and Spices

  • Fresh parsley, chopped (for garnish and sausage seasoning)
  • Paprika, 1 tsp (optional)
  • Mustard powder, 1/2 tsp (optional)
  • Chili flakes or cayenne pepper, 1/4 tsp (for spicy variation)
  • Fresh thyme or rosemary, finely chopped (optional)

Optional Fillings

  • Small cubes of cheddar or mozzarella cheese (for cheese-stuffed variation)

Instructions

  1. Soft-Boil the Eggs: Carefully place the eggs in boiling water and cook for about 6 minutes to achieve a slightly runny yolk. Once done, immediately transfer the eggs to an ice water bath to stop the cooking process and make peeling easier.
  2. Prepare the Sausage Meat: While the eggs cool, place the sausage meat in a bowl. Season it with salt, pepper, and any desired herbs or spices (such as paprika, mustard powder, chili flakes, or fresh herbs). Mix gently to combine.
  3. Wrap the Eggs: Peel each soft-boiled egg gently. Take a portion of the seasoned sausage meat and flatten it in your hand, then carefully wrap the meat around the egg ensuring it is fully covered and the surface is smooth. If using cheese, insert a small cube inside the sausage meat before fully enclosing the egg.
  4. Coat the Scotch Eggs: Lightly roll each sausage-wrapped egg in all-purpose flour to help the next layers adhere. Dip them into beaten egg, then coat thoroughly with the breadcrumbs to create a golden, crispy crust.
  5. Cook Until Crispy: Heat vegetable oil in a deep pan or fryer to medium-high heat (about 350°F / 175°C). Fry the Scotch eggs in batches for 6 to 8 minutes, turning occasionally, until the exterior is crisp and golden brown. Remove and drain on paper towels. Alternatively, bake the Scotch eggs at 400°F (200°C) for 25-30 minutes for a lighter version.

Notes

  • Use room temperature eggs—they peel more easily after soft boiling.
  • Fry in batches to avoid overcrowding the pan and ensure even crispiness.
  • Seal the sausage meat edges firmly to prevent separation during cooking.
  • Freshly made breadcrumbs provide better crunch than pre-packaged ones.
  • Test oil temperature with a breadcrumb drop; it should sizzle immediately.
  • Reheat in a 350°F (175°C) oven for about 10 minutes to restore crispiness.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Wrap individually and freeze for up to 1 month; thaw overnight in the fridge before reheating.

Nutrition

Keywords: Scotch eggs, soft-boiled eggs, sausage snack, crispy eggs, appetizer, picnic food, protein snack, homemade, gluten free option

Find it online: https://mealsbylina.com/scotch-eggs-recipe/