Description
These Scotch eggs feature a crispy, golden exterior with a tender, perfectly cooked egg inside, all wrapped in herbed sausage and seasoned with mustard and fresh herbs. A perfect balance of flavors and textures.
Ingredients
5 large eggs (1 extra for backup)
1 bunch fresh chives, chopped
3 sprigs parsley, chopped
280g breakfast sausage (casings removed)
15g prepared mustard
5g kosher salt
1g black pepper
1g grated nutmeg
40g all-purpose flour
1 large egg (beaten, for coating)
100g panko breadcrumbs
1.4 liters vegetable oil (for frying)
Instructions
- Boil 4 eggs for 4–7 minutes, depending on how soft you want the yolk. Once done, transfer to an ice bath to cool, then peel them gently.
- In a bowl, mix the sausage, mustard, chopped chives, parsley, salt, pepper, and grated nutmeg. Combine until well-mixed.
- Flatten the sausage mixture into 4 discs, each large enough to wrap around one of the boiled eggs.
- Carefully wrap each boiled egg with the sausage mixture, ensuring it’s evenly coated.
- Prepare for dredging: First, roll the sausage-wrapped egg in flour, then dip it into the beaten egg, and finally coat it with panko breadcrumbs. If you like extra crunch, you can double coat the egg.
- Freeze the eggs for 10 minutes before frying to help them set and reduce the chances of the sausage blowing out during cooking.
- Heat the vegetable oil in a pan to 325°F (165°C). Fry the Scotch eggs for 4–6 minutes until golden and crispy.
- Once cooked, remove the eggs from the oil and allow them to cool slightly.
- Slice them in half and serve warm.
Notes
For a vegetarian option, substitute the sausage with a plant-based sausage.
For extra heat, add cayenne pepper or chili flakes to the sausage mixture.
For a cheesy twist, add grated cheddar or parmesan to the sausage mixture.
Freezing the Scotch eggs for 10 minutes before frying helps prevent the sausage from breaking apart.
If you prefer, bake the Scotch eggs at 375°F (190°C) for 20-25 minutes instead of frying them.
Store leftovers in an airtight container for up to 2 days or freeze for up to 3 months before frying.
Nutrition
- Serving Size: 1 Scotch egg
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 155mg
