Scotch eggs are a classic British pub snack that consists of a hard-boiled egg wrapped in flavorful sausage meat and crispy breadcrumbs. They are delicious, savory, and perfect for a snack or appetizer.
Rating – Prep-Time – 60 minutes Serving-Size – 6 eggs
- 6 large eggs
- 1 lb. ground pork sausage
- 1/2 cup breadcrumbs
- 1/4 cup all-purpose flour
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 1/2 tsp. paprika
- Salt and pepper, to taste
- Vegetable oil, for frying
- Preheat the oven to 375°F.
- Place the eggs in a pot of cold water and bring to a boil. Once the water is boiling, reduce the heat and simmer for 8-10 minutes.
- Remove the eggs from the pot and transfer them to a bowl of ice water to cool. Once cooled, peel the eggs and set them aside.
- In a mixing bowl, combine the ground pork sausage, thyme, rosemary, paprika, salt, and pepper.
- Divide the sausage mixture into six portions.
- Flatten each portion of sausage mixture into a patty and wrap it around one of the boiled eggs, making sure to completely cover the egg.
- In a separate bowl, mix together the breadcrumbs and flour.
- Roll each sausage-wrapped egg in the breadcrumb mixture, pressing gently to ensure the breadcrumbs stick to the sausage.
- Heat vegetable oil in a large skillet over medium-high heat.
- Once the oil is hot, carefully place the Scotch eggs in the skillet and cook, turning occasionally, until golden brown and crispy, about 5-7 minutes.
- Transfer the Scotch eggs to a baking sheet and bake in the oven for an additional 10-12 minutes, until the sausage is cooked through.
- Let the Scotch eggs cool for a few minutes before serving.