Scotch Eggs: A Culinary Marvel of Savory Elegance

The Ingredients You'll Need

For the Boiled Eggs:

• 6 large eggs
• Water (enough to cover the eggs)

For the Sausage Coating:

• 1 pound (450 grams) of pork sausage (bulk, not in casings)
• 1 teaspoon of dried sage
• 1 teaspoon of dried thyme
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• Salt and black pepper to taste

For Breading:

• 1 cup (100 grams) of all-purpose flour
• 2 large eggs, beaten
• 1 ½ cups (150 grams) of breadcrumbs (preferably panko for extra crunch)
• Vegetable oil (for frying)

Optional Garnish:

• Fresh parsley, chopped
• English mustard or your favorite dipping sauce

Preparing the Eggs

1. Boil the Eggs: Place the eggs in a pot and cover them with cold water. Bring the water to a rolling boil over medium-high heat. Once boiling, let the eggs cook for 9 minutes for a slightly soft center or 12 minutes for a firm yolk.
2. Cool and Peel: Transfer the eggs to a bowl of ice water immediately after boiling to stop the cooking process. Let them sit for at least 5 minutes. Peel the eggs gently once they’re cool enough to handle.

Making the Sausage Mixture

1. Season the Sausage: In a large bowl, combine the pork sausage with dried sage, thyme, garlic powder, onion powder, salt, and black pepper. Mix until the seasonings are evenly distributed throughout the sausage.
2. Divide and Flatten: Divide the sausage mixture into 6 equal portions. Flatten each portion into a patty shape. It’s helpful to have the patties about the size of your palm to ensure they can wrap around the eggs effectively.

Wrapping the Eggs

1. Wrap the Eggs: Take each boiled egg and place it in the center of a sausage patty. Gently mold the sausage around the egg, making sure it’s completely covered. Pinch the edges together to seal.
2. Chill for Firmness: Place the wrapped eggs on a tray and chill in the refrigerator for at least 30 minutes. This step helps the sausage adhere better and reduces the risk of it falling apart during frying.

Breading and Frying

1. Set Up a Breading Station: In three separate shallow dishes, place flour, beaten eggs, and breadcrumbs.
2. Bread the Eggs: Dredge each sausage-wrapped egg in flour, shaking off the excess. Next, dip it into the beaten eggs, allowing any excess to drip off. Finally, coat it evenly with breadcrumbs.
3. Heat the Oil: In a deep pan or skillet, heat about 2 inches of vegetable oil to 350°F (175°C). To test if the oil is ready, drop in a small piece of bread—it should sizzle and turn golden brown within 60 seconds.
4. Fry the Eggs: Carefully place the breaded eggs into the hot oil, working in batches if necessary to avoid overcrowding. Fry each egg for 5-6 minutes, or until the sausage is cooked through and the coating is a deep golden brown.
5. Drain and Cool: Use a slotted spoon to transfer the Scotch eggs to a plate lined with paper towels to drain any excess oil. Let them cool slightly before serving.

Serving Suggestions

Scotch eggs are incredibly versatile and can be served warm or at room temperature. They are perfect for a hearty snack, a picnic, or a delightful addition to a brunch spread. Garnish with chopped fresh parsley and serve with English mustard or your favorite dipping sauce for an extra burst of flavor.

These Scotch eggs, with their golden, crispy exterior and savory sausage filling encasing a perfectly cooked egg, are sure to be a hit. They combine the comforting familiarity of boiled eggs with the richness of sausage and a crunchy coating, creating a snack that's both indulgent and satisfying. Whether you’re hosting a gathering or simply treating yourself, this recipe is a delicious way to enjoy a British classic.

Disclaimer: The recipes shared on this blog are intended for informational and entertainment purposes only. We do our best to ensure accuracy, but ingredient and preparation variations can alter results. Please use caution and consult a medical professional if you have dietary restrictions or health concerns. The blog and its authors are not liable for any adverse effects or consequences resulting from the use of the recipes provided. Always prioritize your health and safety when cooking.