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Scotch eggs
Chilling the sausage meat-wrapped eggs prior to frying helps firm up the meat and fat. That makes them easier to handle when dredging in flour, dipping in egg and rolling in bread crumbs.
Course
Appetizer, Breakfast, Snack
Cuisine
British
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
6
Scotch eggs
Author
Connie Veneracion
Ingredients
500
grams
pork sausage meat
we make our own sausage but store-bought is okay
6
large
eggs
soft-boiled or hard-boiled, and shelled
½
cup
all-purpose flour
1
egg
beaten
1 to 1 ¼
cup
panko
or ordinary bread crumbs
cooking oil
for deep frying
Instructions
If using store-bought sausages, slit them press out the sausage meat and discard the casings.
Divide the sausage meat into six equal portions.
Wrap an egg with one portion of the sausage meat and do the same for the rest of the eggs and sausage meat.
Place the prepared eggs in a shallow bowl, cover and chill in the fridge for about 30 minutes.
Heat enough cooking oil in a pan to reach a depth of at least three inches.
Place the flour and panko in two separate shallow bowls.
Take the chilled eggs from the fridge.
Dredge each egg in flour, dip in beaten egg and roll in panko.
Deep fry the Scotch eggs at 350F until golden and crisp.
Serve the Scotch eggs while hot.