Description
This homemade traditional Scotch egg recipe features soft-boiled eggs wrapped in a flavorful sausage and sage, onion, and apple stuffing mixture, breaded and deep-fried to a crisp golden perfection. Perfect as a hearty snack or a savory meal, these Scotch eggs can be enjoyed warm or cold and offer a delightful combination of textures and savory flavors.
Ingredients
Eggs
- 8 Large Eggs
Sausage Mixture and Stuffing
- 400 g Sausage Meat
- 200 g Sage, Onion and Apple Stuffing Mix (prepared weight)
- 1 tbsp Fresh Thyme (chopped)
- 1 tsp Sea Salt and Black Pepper
Coating
- 50 g Plain Flour
- 2 Eggs (beaten, for coating)
- 150 g Breadcrumbs
Frying
- Sunflower Oil (for deep frying)
Instructions
- Boil the eggs: Place 6 eggs into a pan and cover with cold water and a generous pinch of salt. Bring to the boil and continue boiling for 4-5 minutes to achieve soft-boiled eggs.
- Cool and peel eggs: Remove the eggs from heat and place under cold running water for 2-3 minutes or in an ice bath for 5-10 minutes. Peel the shells carefully and set the eggs aside.
- Prepare stuffing: Prepare the sage, onion, and apple stuffing mix according to package instructions and allow it to cool completely.
- Mix sausage filling: In a bowl, combine the sausage meat, chopped fresh thyme, sea salt, black pepper, and the cooled stuffing mix. Mix thoroughly until fully combined.
- Prepare coating stations: Beat the remaining 2 eggs in one dish, place the plain flour in a second, and the breadcrumbs in a third dish.
- Encasing eggs: Coat your hands lightly with flour. Take a small handful of the sausage mixture and encase each peeled boiled egg completely with the sausage mixture.
- Coat with flour, egg, and breadcrumbs: Dip each sausage-coated egg first into the flour, then into the beaten egg, and finally roll thoroughly in breadcrumbs. For best results, place the coated eggs in the fridge to chill for 30 minutes to help them hold their shape during frying.
- Heat oil for frying: Heat sunflower oil in a deep pan to about 160°C (320°F) for deep frying.
- Deep fry the eggs: Carefully immerse each sausage-wrapped egg into the hot oil and fry for about 8 minutes or until the coating is crisp, golden brown, and cooked through.
- Drain excess oil: Remove the fried Scotch eggs and transfer them onto kitchen paper to drain excess oil.
- Serve: Serve the Scotch eggs warm or cold. Allow to cool completely before storing if not serving immediately.
Notes
- Soft-boiling the eggs ensures the yolk remains slightly runny inside the crispy sausage exterior.
- Chilling the coated eggs before frying helps maintain their shape and prevents the coating from falling apart.
- Adjust frying time slightly if you prefer a firmer yolk or if the coating is browning too quickly.
- Sunflower oil is recommended for frying due to its neutral flavor and high smoke point.
- Scotch eggs can be stored in the refrigerator for up to 2 days and are delicious served cold as well.
