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Scotch eggs are a tasty snack. They hold a special place in British cuisine. The story of Scotch eggs dates back to the 18th century. Some say they first appeared in London. Others believe they came from Scotland. The exact origin is unclear, but they gained fame in the UK.

Scotch Eggs

Discover the delicious world of Scotch eggs, the savory delight perfect for every occasion! This classic British dish features soft-boiled eggs wrapped in flavorful sausage and crispy breadcrumbs. In our latest blog post, you'll uncover their fascinating history, learn how to make them step by step, and explore creative serving ideas. Click through to find the ultimate Scotch eggs recipe and impress your guests at your next gathering!
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Ingredients
  

4 large eggs

500g pork sausage meat

100g cooked black pudding, chopped

1/2 teaspoon smoked paprika

1/4 teaspoon cayenne pepper

1 tablespoon fresh parsley, chopped

Salt and pepper to taste

100g plain flour

2 large eggs, beaten (for egg wash)

150g breadcrumbs (panko for extra crunch)

Oil for deep frying

Instructions
 

Hard Boil the Eggs: Place the four large eggs in a pot of cold water. Bring to a boil and cook for 7 minutes for a slightly soft yolk or 10 minutes for a firmer yolk. Transfer to an ice bath to cool immediately. Once cooled, peel the eggs.

    Prepare the Sausage Mixture: In a bowl, combine pork sausage meat, chopped black pudding, smoked paprika, cayenne pepper, chopped parsley, and season with salt and pepper. Mix well using your hands until everything is evenly incorporated.

      Wrap the Eggs: Divide the sausage mixture into four equal portions. Flatten each portion in your hand, place a hard-boiled egg in the center, and carefully wrap the sausage around the egg, ensuring it’s completely covered. Smooth the surface to eliminate any cracks.

        Coat the Eggs: Dredge each sausage-wrapped egg in plain flour, shaking off the excess, then dip in the beaten eggs, and finally roll in the breadcrumbs until evenly coated.

          Fry the Scotch Eggs: In a deep pot, heat oil over medium heat until it reaches 170°C (340°F). Carefully lower the Scotch eggs into the hot oil, frying them for about 7-8 minutes or until they are golden brown and crispy. Cook in batches if necessary to avoid overcrowding.

            Drain and Serve: Remove the fried Scotch eggs with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

              Cut and Enjoy: Allow the Scotch eggs to cool slightly before cutting them in half to reveal the beautiful layers. Serve warm or at room temperature.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4