Scotch Eggs

Scotch Eggs

Hard Boiled Scotch Eggs

I love Scotch Eggs and if you are at all a fan of breakfast food, you’ll love them too if you don’t already.  What this recipe consists of is basically just a boiled egg that is wrapped in a thin layer of sausage, then rolled in seasoned bread crumbs and fried.  They are very simple to make and very tasty.  Though, I do prepare a hard boiled version of this recipe, it is very common for the eggs to have a runny yoke in the middle.  So if that’s something you prefer, you will most likely have to cook soft boiled eggs instead and that’s entirely up to you.

How To Make Scotch Eggs

For this Scotch Eggs Recipe, start by boiling the eggs, then set out 3 bowls for dipping.  Season the flour with the salt, pepper and paprika in one bowl.  In another, beat the eggs to make a wash.  In the third bowl you will add the bread crumbs.  If you are using the stuffing, add the crumbs to a food processor with the parsley and pulse until smooth.  Cut the Sausage into 12 equal portions, then press and roll flat until each is about 1/4 of an inch thick, then wrap around each boiled egg pinching off the excess and pressing with both palms together with light pressure to form each shape.  Then roll in flour, then the egg wash and bread crumbs, again applying pressure with both palms but firmly to assure the crumbs stick.  Then let them rest for 5 minutes before frying.  For deep fryers, cook at 350 for 3 1/2 Minutes.  For pan frying, cook in 1 1/2 inches of oil for about 8 minutes, on low heat, turning over once.  Dab on paper towels then serve your Scotch Eggs or refrigerate.

Scotch Eggs Ingredients:Herb Seasoned Stuffing

1 dozen Boiled Eggs
1 1/2 lbs Pork Sausage
2 eggs, for wash
1 cup Seasoned Flour
1/2 tsp Salt
1/2 tsp Black Pepper
1/3 tsp Paprika
1 cup Seasoned Stuffing Bread Crumbs, (or Panko)
1 pull fresh Parsley, 2 tbsp worth
Oil for frying

Be sure to watch the short video tutorial demonstrating this Scotch Eggs recipe.

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Poor Man's Gourmet Kitchen

I'm just a regular guy in search of his bliss and I find that bliss in food and all of its many cultural differences. A very seasoned and experience chef taught me how to use my pallet to best serve and prepare a dish with all of its natural flavors from other foods before ever introducing “forced flavoring”, such as salt. My goal isn’t just to teach how to incorporate these products into simple gourmet dishes but to show, how easy, it can be done from anyone's Kitchen with cheaper, convenient substitutions that will not only blow your mind, but insure that most no one will be able to ever tell the difference! Welcome to The Poor Man’s Gourmet Kitchen!

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