Description
These homemade Scotch Eggs are crispy on the outside and savory on the inside, featuring hard-boiled eggs wrapped in seasoned sausage meat, breaded, and fried to golden perfection. Ideal for picnics, snacks, or a hearty breakfast, they offer a delightful combination of flavors and textures.
Ingredients
Scale
- 4 large eggs
- 1 pound (450g) sausage meat (pork, chicken, or turkey)
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup all-purpose flour
- 2 large eggs (for breading)
- 1 cup breadcrumbs (preferably panko for extra crunch)
- Vegetable oil for frying
Instructions
- Place the 4 large eggs in a saucepan and cover them with cold water, ensuring the water covers the eggs by about an inch.
- Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan with a lid and remove it from heat. Let the eggs sit in the hot water for 9-10 minutes for hard-boiled eggs.
- Prepare an ice bath by filling a large bowl with ice and cold water.
- After the time is up, transfer the eggs to the ice bath using a slotted spoon. Let them cool for 5-10 minutes.
- Once cooled, gently tap each egg on a hard surface to crack the shell, then peel them under running water.
- In a large mixing bowl, add the sausage meat. If using flavored sausage, skip adding herbs and spices.
- Sprinkle in the dried thyme, dried sage, onion powder, garlic powder, and season with salt and pepper. Mix until well combined.
- Divide the sausage mixture into 4 equal portions (about 4 ounces each).
- Flatten one portion of the sausage mixture into a disc shape in your palm, about ½ inch thick.
- Place a peeled egg in the center of the disc and wrap the sausage around the egg, ensuring it is completely covered. Repeat for the remaining eggs.
- Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
- Roll each sausage-wrapped egg in flour, shaking off excess.
- Dip the floured egg into the beaten eggs, ensuring full coverage.
- Roll the egg in breadcrumbs, pressing gently to adhere. Repeat for all eggs.
- In a large skillet or pot, heat enough vegetable oil to submerge the eggs halfway to 350°F (175°C).
- Carefully lower the breaded Scotch eggs into the hot oil, frying in batches if necessary, for about 6-8 minutes until golden brown and cooked through.
- Use a slotted spoon to remove the eggs and transfer them to a plate lined with paper towels.
- Allow the Scotch eggs to cool for a few minutes before slicing in half for a cleaner cut.
- Serve warm or at room temperature, paired with mustard or a tangy dipping sauce.
Notes
- For extra flavor, consider using flavored sausage or adding your favorite herbs and spices to the sausage mixture.
- Ensure the oil is at the right temperature to achieve a crispy exterior without overcooking the sausage.
- Prep Time: 20 minutes
- Cook Time: 20 minutes