Traditional British Scotch Eggs
Submitted by sela
Classic British Scotch eggs with hard-boiled eggs wrapped in savory sausage meat, breaded and deep-fried until golden. Perfect hot or cold for picnics and parties.
YIELD
4 servingsPREP
50 minCOOK
10 minREADY
60 minThis iconic British pub snack wraps hard-boiled eggs in a blanket of seasoned sausage meat, then coats them in crispy breadcrumbs before hitting the hot oil.
The key is gentle simmering (not boiling) for the eggs, which keeps the whites tender instead of rubbery.
Once cooled, each egg gets dipped in flour, wrapped in sausage, then breaded twice for maximum crunch.
Sliced in half, they reveal that perfect golden yolk surrounded by savory meat and a crispy shell.
Kitchen Tips
- Simmer eggs at just below boiling for 30 minutes to avoid tough, rubbery whites
- Chill eggs completely before wrapping; cold eggs are much easier to handle
- Press the breadcrumbs firmly into the sausage coating so they stick during frying
- Maintain oil temperature at 375°F for even cooking and golden color
- Drain on paper towels and serve warm, or refrigerate and pack for picnics
Ingredients
Directions
Hard-boil the eggs by placing in a pan of cold water and heating slowly until it starts to simmer.
Do not allow water to boil as this will toughen the whites, but keep at this temperature for 30 minutes.
Place in cold water and shell when eggs are quite cold.
Dip in seasoned flour.
Cover with sausage meat, then dip in beaten egg and coat with bread crumbs, pressing crumbs well in.
Fry in deep fat or oil (375 degrees F.) until golden brown.
Drain, and cut in halves.
Serve hot or cold.
Comments
