How To Make Vegetarian Scotch Eggs
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How To Make Vegetarian Scotch Eggs
Description
Vegetarian Scotch Eggs are prepared by wrapping soft-boiled eggs in a homemade vegan breakfast sausage mixture. The eggs are cooked for 6 minutes to achieve a delicate, slightly runny yolk and tender white, then cooled in ice water and peeled. The sausage is shaped around the egg to form a smooth coating, ensuring no gaps remain.
A breading station with flour, whisked eggs, and panko breadcrumbs is used to double coat each sausage-wrapped egg, adding texture and crunch after frying. The deep-frying step at 350ºF produces a crisp, golden crust that contrasts with the soft interior. Alternatives include air frying or oven baking for a crisp finish with less oil.
These Scotch eggs can be enjoyed warm as a hearty snack or light meal. Leftovers can be stored refrigerated for up to 4 days and reheated in an oven or air fryer to maintain crispness.
Using older eggs helps with peeling after boiling, and cooking time should be adjusted at high elevations. The recipe suggests preparing the vegan sausage in advance and chilling it for easier handling.
Ingredients
- 2 batches vegan breakfast sausage click for the recipe
- 8 large egg divided
- ½ cup all-purpose flour 60 g
- 1 cup panko breadcrumbs 60 g
- 4 cups vegetable oil 950 mL
Instructions
- Make Sausage: Make a double batch of our Vegan Breakfast Sausage (20 minutes to make). Keep it chilled while you prepare the rest of the recipe.
- Soft Boil Eggs: Set a large pot of ice water near your stove. Bring a pot of water to a boil. Gently lower 6 eggs straight from the fridge into the water, cover, and cook for exactly 6 minutes**. Immediately transfer eggs to a prepared ice bath to cool, then peel.
- Wrap: Portion your Vegan Breakfast Sausage into 6 balls. Working one at a time, flatten a ball in your palms, then carefully wrap it around a peeled egg, molding it to completely cover the egg (there shouldn't be any gaps in the sausage).
- Breading Station: Place flour in one bowl. In a second bowl, whisk the 2 remaining eggs well. Place panko in a third bowl.
- Bread: Working one at a time, dip each Scotch egg first in the flour, then egg, then panko. Repeat the egg and panko step for a nice and even coating.
- Fry: Heat oil in a deep pan or deep fat fryer to about 350ºF (176ºC), ensuring oil level will be high enough to completely cover the eggs. Working in batches, gently lower the eggs into the oil, cooking for 5 to 6 minutes, or until golden brown and crispy. Transfer finished Scotch eggs to a wire rack.
- Serve: Serve hot with HP Sauce and/or mustard!
Notes
- Use eggs at least 5 days old for easier peeling after boiling.
- Soft boil eggs for 6 minutes; increase to 8-9 minutes if at high altitude.
- Store cooked Scotch eggs loosely covered in the fridge for up to 4 days.
- Reheat leftovers in oven or air fryer at 350ºF until warmed and crispy.
- Air fryer or oven methods require 20-25 minutes at 350ºF as alternatives to deep frying.
- Make the vegan sausage ahead and keep chilled for easier wrapping.
User Reviews
Overall Rating
5
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