Scotch Eggs
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Scotch Eggs
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Scotch eggs are a delicious fried dish of hard boiled eggs encased in sausage and breading. Served hot or cold, they're perfect for parties, or to enjoy as a snack.
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Ingredients
- 6 hard boiled eggs (See Note 1)
Sausage Casing
- 1 lb ground pork breakfast sausage (remove casing if need be)
- 1 tbsp Worcestershire sauce
- 1 tbsp Colman's English mustard (See Note 2)
- 2 tsp cornstarch
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp dried thyme
- 1/8 tsp dried sage
Assembly
- 2 cups Panko bread crumbs (See Note 3)
- 1/2 cup all purpose flour
- 1/4 cup milk
- 1 egg lightly beaten
Frying
- canola oil for frying
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Instructions
Sausage Casing
- Combine the sausage, Worcestershire, mustard, cornstarch, sage, thyme, kosher salt and pepper in a bowl. Mix until thoroughly combined. Divide mixture into 6 equal portions.
- Flatten each portion into a patty and form around each hard boiled egg to cover completely. Refrigerate covered for 30 minutes.
Assembly
- Whisk together the beaten egg and milk in a bowl. Place flour and bread crumbs in separate bowls.
- Working in batches, roll each cold sausage covered egg in the flour, shake off excess, and then dip in egg and milk mixture to coat. Dredge in bread crumbs, pressing to adhere.
Frying
- Pour 2 inches of oil in a 6 quart Dutch oven and heat over medium-high heat until thermometer reads 350°F.
- Fry until golden brown and meat is cooked through, about 5 minutes. Transfer to a plate lined with paper towels. Let cool for 10 minutes before serving. I serve these with a garlic dijon dip (See Note 4).
Notes
- Place 6 room temperature eggs in a saucepan and covered by an inch of water. Place over high heat, bring to a boil then cover. Remove from heat, and let sit for 6 minutes. Drain water water and run eggs under cold water or let sit in cold water for a few minutes. Peel and discard shells.
- Colman's is a traditional English mustard. It is very hot (containing white, brown and black seeds, colored using turmeric). You could substitute 1 teaspoon horseradish mixed with 2 teaspoons dijon mustard for the 1 tablespoon needed here.
- I once was without panko breadcrumbs and used crushed Corn Flakes cereal which was a great substitute!
- My dip is an easy mix of 1/2 cup plain Greek yogurt, 1 tsp dijon or English mustard, 1/2 tsp garlic powder and salt to taste. A garlic aioli works well too.
Nutrition Information
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Calories
729.4kcal
(36%)
Carbohydrates
25g
(8%)
Protein
34.2g
(68%)
Fat
50.8g
(78%)
Saturated Fat
12.2g
(61%)
Cholesterol
595mg
(198%)
Sodium
698.8mg
(29%)
Potassium
347mg
(10%)
Fiber
1g
(4%)
Sugar
3.4g
(7%)
Vitamin A
373IU
(7%)
Vitamin C
1mg
(1%)
Calcium
87mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 7294 kcal
% Daily Value*
| Calories | 729.4kcal | 36% |
| Carbohydrates | 25g | 8% |
| Protein | 34.2g | 68% |
| Fat | 50.8g | 78% |
| Saturated Fat | 12.2g | 61% |
| Cholesterol | 595mg | 198% |
| Sodium | 698.8mg | 29% |
| Potassium | 347mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 3.4g | 7% |
| Vitamin A | 373IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 87mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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