How to Make Scotch Eggs

Ingredients

• 6 pieces Large Eggs (soft‑boiled for a jammy yolk)
• 1 lb Sausage Meat (seasoned pork sausage, remove casing if needed)
• 1 cup All-Purpose Flour (for dusting and final coating)
• 2 pieces Large Eggs (for wash) (beaten)
• 1 cup Breadcrumbs (mix of seasoned breadcrumbs and panko (½ each) for extra crispness)
• 2 cups Vegetable Oil (high smoke‑point oil such as canola or peanut for deep‑frying)
• ½ tsp Salt (optional, to season sausage if needed)
• ¼ tsp Black Pepper (optional, to season sausage)

Instructions

1. Soft‑boil the eggs

   Place the 6 eggs in a saucepan, cover with cold water, bring to a boil, then simmer for 6 minutes. Immediately transfer to an ice‑water bath for 2 minutes to stop cooking.

   Time: PT13M

   Temperature: 100°C

2. Prepare the sausage

   Divide the sausage meat into 6 equal portions, flatten each into a thin rectangle, and keep the meat chilled while you work.

   Time: PT5M

3. Set up the breading station

   Arrange three shallow bowls: one with 1 cup flour, one with 2 beaten eggs, and one with the breadcrumb‑panko mixture.

   Time: PT5M

4. Dust the egg‑sausage bundles with flour

   Lightly roll each egg wrapped in sausage in the flour, shaking off excess.

   Time: PT2M

5. Coat with egg wash and breadcrumbs

   Dip each flour‑dusted bundle into the beaten eggs, then roll in the breadcrumb mixture, pressing gently to adhere.

   Time: PT5M

6. Heat the oil

   Fill a deep pot with enough vegetable oil to reach 2‑inch depth, heat to 180°C (350°F).

   Time: PT5M

   Temperature: 180°C

7. Deep‑fry the Scotch eggs

   Carefully lower the coated eggs into the hot oil and fry for 3‑4 minutes, turning once, until the coating is golden‑brown.

   Time: PT4M

   Temperature: 180°C

8. Finish in the oven

   Transfer the fried eggs to a baking sheet and bake in a pre‑heated oven at 190°C (375°F) for 10 minutes to ensure the sausage is fully cooked.

   Time: PT10M

   Temperature: 190°C

9. Rest and serve

   Allow the Scotch eggs to rest for 2 minutes, then slice or serve whole with a simple salad or mustard.

   Time: PT2M

Nutrition Facts

Calories

430

Protein

30g

Carbohydrates

30g

Fat

25g

Fiber

1g