Description
This classic Scotch Eggs recipe features soft or hard-boiled eggs wrapped in seasoned breakfast sausage, coated in a crisp breadcrumb crust, and fried to golden perfection. Perfect for a hearty snack or brunch, these flavorful eggs are crunchy on the outside and tender inside.
Ingredients
Scale
Eggs
- 4 large eggs (for boiling)
- 2 large eggs, beaten (for breading)
Breading Station
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon sweet paprika
- 1 cup breadcrumbs
Sausage
- 1 pound breakfast sausage
Other
- Vegetable oil (for frying, about 2 inches deep)
Instructions
- Boil the eggs: Place 4 large eggs in a saucepan and cover them with cold water. Bring the water to a boil, then reduce the heat and simmer for 4-5 minutes if you prefer soft-boiled eggs, or 7-8 minutes for hard-boiled eggs. Immediately transfer the eggs to a bowl of ice water to cool completely. Once cooled, peel the eggs carefully and set aside.
- Prepare the breading station: In a medium bowl, combine the flour with salt, black pepper, and sweet paprika to season it. Set up three shallow bowls—one with the seasoned flour, one with the beaten eggs, and one with the breadcrumbs—to coat the Scotch eggs.
- Wrap the eggs with sausage: Divide the breakfast sausage into four equal portions. Flatten each portion into a thin patty. Place a peeled egg in the center of each sausage patty and carefully wrap the sausage around the egg, making sure it is completely sealed.
- Bread the sausage-wrapped eggs: Roll each sausage-covered egg first in the seasoned flour, then dip it into the beaten eggs, and finally coat it evenly with breadcrumbs. Ensure each Scotch egg is fully covered to achieve a crispy crust.
- Fry the Scotch eggs: Heat about 2 inches of vegetable oil in a deep saucepan or heavy skillet to 350°F (175°C). Carefully lower each Scotch egg into the hot oil and fry for 5-6 minutes, turning occasionally, until the sausage is thoroughly cooked and the breadcrumb coating is golden and crisp.
- Drain and serve: Use a slotted spoon to remove the Scotch eggs from the oil and place them on a paper towel-lined plate to drain excess oil. Allow them to cool slightly before serving to enjoy the perfect balance of textures and flavors.
Notes
- Use cold eggs straight from the refrigerator to make peeling easier after boiling.
- Seasoning the flour with salt, pepper, and paprika adds extra depth of flavor to the crust.
- Make sure the sausage fully encloses the egg to prevent it from splitting during frying.
- For a healthier alternative, try air frying or baking the Scotch eggs instead of deep frying.
- Store any leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 Scotch egg
- Calories: 390 kcal
- Sugar: 1 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 210 mg
