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Scotch eggs have a rich story. They date back to the 18th century. Many believe they originated in England. Some say they were inspired by Indian cuisine. The idea of wrapping meat around eggs is not new. This dish became popular for its taste and portability.

Scotch Eggs

Discover the delicious world of Scotch eggs, a beloved British classic with a fascinating history! These savory treats combine boiled eggs and sausage meat, all wrapped in a crispy coating. Dive into our post to learn about their origins, how to make them at home, and explore fun variations, from vegetarian options to gourmet twists. Click through for a step-by-step recipe and enjoy a tasty adventure in your kitchen!
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Ingredients
  

4 large eggs

1 pound (450g) sausage meat (pork or chicken)

1 teaspoon Dijon mustard

1 teaspoon fresh thyme, chopped

1 teaspoon sage, chopped

1 cup (100g) breadcrumbs (panko for extra crunch)

2 tablespoons fresh parsley, chopped

1 teaspoon salt

½ teaspoon black pepper

1 cup (120g) all-purpose flour

2 large eggs (for coating)

Vegetable oil (for frying)

Instructions
 

Boil the Eggs: Place the 4 large eggs in a saucepan and cover with cold water. Bring to a gentle boil and cook for 6-7 minutes for a runny yolk. If you prefer a firmer yolk, cook for 8-9 minutes. Once done, immediately transfer the eggs to an ice bath to stop the cooking process. After 5 minutes, peel the eggs gently and set aside.

    Prepare the Sausage Mixture: In a large bowl, combine the sausage meat, Dijon mustard, thyme, sage, parsley, salt, and black pepper. Mix until well combined.

      Wrap the Eggs: Divide the sausage mixture into 4 equal portions. Flatten each portion into a patty and wrap it around each peeled egg, ensuring it's fully encased. Smooth out the surface of the sausage around the egg to make it even.

        Coat the Eggs: Set up a breading station with three shallow dishes. In the first dish, place the flour. In the second, crack and beat the two large eggs. In the third dish, add the breadcrumbs. Roll each sausage-wrapped egg in the flour, then dip into the beaten eggs, and finally coat with breadcrumbs, pressing gently to adhere.

          Fry the Eggs: In a deep skillet or fryer, heat the vegetable oil to 350°F (180°C). Carefully lower the coated eggs into the hot oil in batches, frying for about 4-5 minutes until golden brown. Remove with a slotted spoon and drain on paper towels.

            Serve: Let the Scotch eggs cool slightly before slicing them in half. Arrange on a serving plate, optionally garnished with fresh herbs, and serve with a side of mustard or a tangy dipping sauce.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings