Name: The Scotch Egg
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: British
Ingredients: 6 large eggs; 2 eggs; 16 oz pork sausage; 2 cup panko breadcrumbs; 4 cups vegetable oil

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The Scotch Egg Recipe — Recipes Zone

Method

8 steps · 45 min

01
Hard Boil Eggs
For hard-boiled eggs with a firm but not rubbery yolk, bring water to a boil, then carefully add the 6 large eggs. Set a timer for 9½ minutes.
As soon as the timer goes off, remove the eggs from the hot water and immediately transfer them to a bath of cold water to stop the cooking. Once cool, peel them carefully.
02
Set Up Dredging Station
Once your hard-boiled eggs are peeled, set up your dredging station. You'll need 2 beaten eggs in one shallow dish, the 16 oz pork sausage in another, and the 2 cups panko breadcrumbs in a third.
03
Wrap Eggs in Sausage
Take about a ¼ cup of the ground sausage and flatten it into a disk in your palm. Carefully wrap this disk around one of the peeled hard-boiled eggs, pressing gently to seal the sausage all around the egg, ensuring there are no gaps. Repeat with the remaining eggs.
04
Dredge and Coat
Dip each sausage-covered egg into the beaten egg, letting any excess drip off. Then, roll it immediately in the panko breadcrumbs, pressing gently to make sure it's fully and generously coated. Repeat this process for all the remaining eggs.
05
Heat Oil
Once all the eggs are coated, it's time to fry. Pour the 4 cups vegetable oil into a heavy-bottomed pot and heat it over medium-high heat.
To check if the oil is hot enough, drop a few breadcrumbs into the pot; they should sizzle immediately. If the oil isn't hot enough, the breadcrumbs on the eggs will just absorb the oil instead of crisping up.
06
Fry Eggs
Carefully lower two eggs at a time into the hot oil. Fry them for about 6–7 minutes, turning occasionally, until the coating is deep golden brown and the sausage meat is fully cooked through.
07
Drain Excess Oil
Using a slotted spoon, remove the fried eggs from the oil and transfer them to a plate lined with paper towels to drain any excess oil.
08
Serve Hot
Cut the Scotch eggs in half or quarters and serve them while they're still warm.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	658kcal	33%
Fat	56g	80%
Carbohydrate	15g	6%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens2 present · 1 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Gluten	Contains
Eggs	Contains
Soya

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The Scotch Egg Recipe

About this recipe

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Method

Hard Boil Eggs

Set Up Dredging Station

Wrap Eggs in Sausage

Dredge and Coat

Heat Oil

Fry Eggs

Drain Excess Oil

Serve Hot

Nutrition

Allergens

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