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Easy Scotch Eggs Recipe
Scotch eggs are a classic British treat, blending hard-boiled eggs, flavorful sausage, and a crisp breadcrumb coating. Perfect for picnics, parties, or as a satisfying snack, this dish embodies the simplicity and heartiness of traditional British cuisine. Our easy Scotch eggs recipe ensures a crispy, golden crust and perfectly cooked centers every time.
The Origin of Scotch Eggs
The history of Scotch eggs is as rich as their flavor. Originating in 18th-century England, they were first created as a portable snack for travelers. Over time, this delicacy has evolved, gaining popularity worldwide. The combination of protein-packed eggs and seasoned meat makes it both delicious and nutritious.
Ingredients
For the Eggs:
6 large eggs (plus 2 extra for coating)
1 teaspoon white vinegar (optional, for easier peeling)
For the Sausage Mixture:
500g (1 lb) ground pork sausage
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon smoked paprika
Salt and black pepper, to taste
For Coating:
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs (preferably panko for extra crispiness)
1 teaspoon dried parsley (optional, for flavor)
For Frying:
Step-by-Step Instructions
Step 1: Prepare the Eggs
1/ Place the 6 eggs in a medium saucepan and cover with cold water. Add the vinegar (optional).
2/ Bring the water to a boil, then reduce to a gentle simmer. Cook for 7–8 minutes for slightly soft yolks or 10 minutes for fully cooked yolks.
3/ Transfer the eggs to an ice bath to stop the cooking process. Let them cool for at least 5 minutes before peeling.
Step 2: Season the Sausage
1/ In a large mixing bowl, combine the ground pork sausage, garlic powder, onion powder, thyme, smoked paprika, salt, and pepper. Mix thoroughly to ensure even seasoning.
2/ Divide the sausage mixture into 6 equal portions, rolling each into a ball.
Step 3: Wrap the Eggs
1/ Flatten one portion of the sausage mixture into a thin patty using your hands or a piece of plastic wrap.
2/ Place a peeled egg in the center of the patty. Carefully wrap the sausage around the egg, ensuring it is evenly coated and sealed without any gaps.
3/ Repeat this process for the remaining eggs.
Step 4: Coat the Scotch Eggs
1/ Prepare three bowls:
Bowl 1: Add the flour.
Bowl 2: Add the beaten eggs.
Bowl 3: Combine the breadcrumbs and dried parsley.
2/ Roll each sausage-wrapped egg in the flour, shaking off excess.
3/ Dip into the beaten egg, ensuring full coverage.
4/ Coat thoroughly in the breadcrumb mixture, pressing gently to adhere.
Step 5: Fry the Eggs
1/ Heat about 2–3 inches of vegetable oil in a deep frying pan or pot to 350°F (175°C). Use a thermometer for accuracy.
2/ Fry the Scotch eggs in batches to avoid overcrowding. Cook for 5–7 minutes, turning occasionally, until the sausage is fully cooked and the coating is golden brown.
3/ Remove the eggs with a slotted spoon and drain on paper towels.
Step 6: Serve and Enjoy
1/ Allow the Scotch eggs to rest for 5 minutes before slicing.
2/ Serve warm or at room temperature with your favorite dipping sauce, such as mustard, ketchup, or a tangy aioli.
Tips for Perfect Scotch Eggs
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