Ingredients
Scale
- 4 large eggs
- 1 pound sausage meat (pork or your preference)
- 1 cup breadcrumbs
- 1 teaspoon dried herbs (thyme or parsley)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 large egg, beaten (for coating)
- Oil for frying
- Your choice of dipping sauce (mustard or ketchup)
Instructions
- Begin by soft-boiling the eggs in rolling boiling water for about 6-7 minutes. Transfer them to an ice bath to halt cooking.
- Prepare the coating by mixing breadcrumbs, dried herbs, salt, and black pepper in a bowl.
- Peel the soft-boiled eggs and wrap each in a portion of sausage meat, then coat in flour, beaten egg, and seasoned breadcrumbs.
- Heat oil in a skillet and fry the Scotch eggs for 5-7 minutes until golden brown. Drain on paper towels.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, use an oven or air fryer to maintain crispiness.
- For a healthier option, bake at 375°F (190°C) for 25-30 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: British
- Diet: Gluten-Free option available
Nutrition
- Serving Size: 1 Scotch Egg
- Calories: 350 Kcal
- Sugar: 1g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 185mg