Scotch Eggs
Easy Scotch Eggs made right at home. Perfectly cooked eggs wrapped in seasoned sausage, coated in crisp breadcrumbs, and fried until golden. Impressive enough for brunch, simple enough for any weekend.
Servings: 4
Calories: 617kcal
Ingredients
- 4 large eggs
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon sweet paprika
- 2 large eggs beaten
- 1 cup breadcrumbs
- 1 pound breakfast sausage
- vegetable oil for frying
Instructions
- Place the 4 large eggs in a saucepan and cover them with cold water. Bring to a boil, then reduce the heat and simmer for 4-5 minutes for soft-boiled or 7-8 minutes for hard-boiled. Transfer the eggs to a bowl of ice water to cool. Once cool, peel the eggs and set them aside.
- In a medium bowl, season the flour with salt, black pepper, and paprika. Set up a breading station with three shallow bowls: one with the seasoned flour, one with the beaten eggs, and one with the breadcrumbs.
- Divide the breakfast sausage into 4 equal portions. Flatten each portion into a thin patty. Place a peeled egg in the center of each patty and wrap the sausage around the egg, pressing to seal completely.
- Roll each sausage-wrapped egg in the seasoned flour, then dip it into the beaten eggs, and finally coat it with breadcrumbs. Ensure each egg is fully covered.
- Heat about 2 inches of vegetable oil in a deep saucepan or skillet to 350°F (175°C). Carefully lower each Scotch egg into the hot oil and fry for about 5-6 minutes, turning occasionally, until the sausage is cooked through and the coating is golden brown.
- Use a slotted spoon to transfer the Scotch eggs to a paper towel-lined plate to drain any excess oil. Allow them to cool slightly before serving.
Video
Notes
- Slice and serve after resting a few minutes so the sausage firms up slightly for a clean cut.
- Keep oil steady at 350°F (175°C). Too hot and the outside browns before the inside cooks through.
- Flatten the sausage evenly so it wraps smoothly around the egg without thick spots.
- Panko breadcrumbs create a lighter, crispier exterior if you prefer extra crunch.
- Store leftovers in the fridge for up to 3 days. Reheat in a 350°F (175°C) oven to maintain crispness.
Nutrition
Serving: 1serving | Calories: 617kcal | Carbohydrates: 32g | Protein: 32g | Fat: 39g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.3g | Cholesterol: 361mg | Sodium: 1607mg | Potassium: 464mg | Fiber: 2g | Sugar: 2g | Vitamin A: 615IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 5mg
