Perfect Homemade Scotch Eggs Recipe

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Perfect Homemade Scotch Eggs Recipe

A Crispy and Savory British Delight

Scotch eggs are a beloved British snack featuring a soft or hard-boiled egg encased in flavorful sausage meat, coated in breadcrumbs, and fried to crispy perfection. Whether served warm or cold, they’re a versatile treat perfect for breakfast, lunchboxes, picnics, or party appetizers.

In this detailed guide, you’ll learn how to make traditional Scotch eggs with expert tips, customizations, and serving ideas for a truly delicious experience.

Ingredients:

  • 4 large eggs (for boiling)
  • 400g (14 oz) sausage meat (or remove casings from sausages)
  • 1 tsp Dijon mustard (optional, adds flavor)
  • 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
  • 1 tsp fresh parsley, finely chopped
  • ½ tsp smoked paprika (optional, for a smoky flavor)
  • Salt and black pepper, to taste
  • 2 tbsp plain flour (for initial coating)
  • 1 beaten egg (for egg wash)
  • 100g (1 cup) breadcrumbs (preferably panko for extra crunch)
  • Vegetable oil, for deep frying

Instructions:

1. Boil the Eggs

Place the eggs in a saucepan and cover with cold water.
Bring to a boil, then reduce to a simmer:

  • 6–7 minutes for slightly soft yolks
  • 8–9 minutes for fully hard-boiled yolks

Immediately transfer to a bowl of ice water and let them cool completely. Peel carefully and set aside.

2. Prepare the Sausage Mixture

In a mixing bowl, combine:

  • Sausage meat
  • Dijon mustard
  • Thyme
  • Parsley
  • Smoked paprika
  • Salt and black pepper

Mix well until fully combined. Divide into 4 equal portions (about 100g each).

3. Wrap the Eggs

Lightly dust each peeled egg with flour.
Flatten a portion of sausage into a patty and wrap around the floured egg. Smooth the seams. Repeat for all eggs.

4. Bread the Scotch Eggs

Set up 3 bowls:

  • Bowl 1: flour
  • Bowl 2: beaten egg
  • Bowl 3: breadcrumbs

Roll each sausage-wrapped egg in flour, then egg wash, then breadcrumbs.
Optional: Repeat egg wash and breadcrumbs for an extra-crispy layer.

5. Fry to Golden Perfection

Heat vegetable oil to 170°C (340°F) in a deep fryer or heavy-bottomed pot.
Carefully lower in 1–2 Scotch eggs at a time. Fry for 5–6 minutes, turning occasionally, until golden brown and crisp.

Remove and drain on a wire rack or paper towels.

Serving Suggestions:

  • Classic picnic-style: Serve cold with pickles and a fresh salad.
  • Breakfast: Pair with toast, baked beans, and sautéed mushrooms.
  • Pub-style meal: Add fries and a side of coleslaw.
  • Appetizer: Slice in half and serve with mustard mayo or spicy dip.

Expert Tips for Perfect Scotch Eggs:

  • Chill before breading: Refrigerate sausage-wrapped eggs for 15–20 minutes to firm up before coating.
  • Double coat: For extra crunch, dip twice in egg and breadcrumbs.
  • Maintain oil temp: Keep between 170–175°C (340–350°F) to avoid soggy results.
  • Test one first: Fry one egg to ensure timing and coating are spot-on.
  • Bake instead of fry: For a lighter option, bake at 200°C (400°F) for 25 minutes, flipping halfway.

Customizations and Variations:

  • Different meats: Try chicken, turkey, or spicy chorizo sausage.
  • Vegetarian version: Use mashed chickpeas or seasoned mashed potatoes.
  • Spicy kick: Add chili flakes or jalapeños to the sausage.
  • Cheesy twist: Mix in grated cheddar or parmesan.
  • Gluten-free: Use gluten-free breadcrumbs and flour.

Make-Ahead, Storage & Reheating:

  • Make-ahead: Assemble and refrigerate up to 24 hours before frying.
  • Storage: Store in an airtight container in the fridge for up to 3 days.
  • Reheat:
    • Oven: 180°C (350°F) for 10 minutes
    • Air fryer: 175°C (350°F) for 5 minutes
    • Microwave: Not recommended—makes coating soggy

Final Thoughts:

Crispy on the outside, juicy and flavorful on the inside, Scotch eggs are a show-stopping dish for any occasion. With this simple recipe, you can easily recreate this British classic at home—and even make it your own with fun twists!

 

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