Scotch Eggs

Craving a hearty snack? Discover the delightful world of Scotch eggs! This easy-to-follow recipe wraps a soft-boiled egg in seasoned sausage and a crispy coating, perfect for any occasion. Learn about the rich history of this beloved snack and explore fun variations, from spicy to vegetarian options. Ready to impress your guests? Click to discover how to make Scotch eggs at home and bring a delicious twist to your gatherings!

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Ingredients

4 large eggs

1 pound sausage meat (pork or chicken)

1 teaspoon Dijon mustard

1 teaspoon fresh thyme leaves

½ teaspoon smoked paprika

Salt and pepper to taste

1 cup all-purpose flour

2 large eggs (for breading)

1 cup breadcrumbs (preferably panko)

Vegetable oil for frying

Instructions

Begin by bringing a pot of water to a gentle boil. Carefully add the 4 large eggs and boil for 6-7 minutes for hard-boiled eggs. Once done, transfer them to an ice bath for 5 minutes to stop the cooking process. Peel the cooled eggs and set them aside.

In a mixing bowl, combine the sausage meat with Dijon mustard, fresh thyme, smoked paprika, salt, and pepper. Mix thoroughly until well blended.

On a clean surface, spread out the sausage mixture in a thin layer. Use your hands to flatten it into an even sheet, roughly ½ inch thick.

Take one peeled egg and place it in the center of the sausage mixture. Carefully fold the sausage around the egg, ensuring it is completely encased. Repeat the process for the remaining eggs.

Prepare a breading station: place the flour in one shallow bowl, whisk 2 eggs in another, and put the breadcrumbs in a third bowl.

Roll each sausage-wrapped egg in flour, shaking off the excess. Then dip it into the beaten eggs to coat, followed by rolling it in the breadcrumbs until evenly covered.

In a large, deep skillet or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). Carefully lower the breaded eggs into the hot oil, frying them for about 5-6 minutes or until they turn golden brown and crispy. You may need to do this in batches to avoid overcrowding the pan.

Once cooked, transfer the Scotch eggs to a plate lined with paper towels to drain any excess oil. Allow them to cool slightly before slicing.

Prep Time: 20 mins | Total Time: 50 mins | Servings: 4

- Presentation Tips: Slice the Scotch eggs in half to reveal the beautiful layered structure. Serve them on a rustic wooden board with a side of homemade mustard and fresh parsley for garnish. Enjoy warm or at room temperature!