Scotch Eggs
We made these delicious flavor bombs to celebrate Scotland’s most famous poet; Robbie Burns. Typically sold in pubs and as street food we think that they make the perfect brunch time meal, simply serve with some roasted potatoes and warm mustard or try our delicious Honey Mustard Sauce.
Scotch Eggs
- Total Time: 30 minutes
- Yield: 6 1x
Description
When making Scotch eggs it’s important to keep two things in mind; firstly your sausage meat has to be thin, if its too thick it may not cook all the way through and secondly the egg needs to be well sealed so that it doesn’t break open in the fryer. The second egg wash really helps with this so it’s an important step to follow.
Ingredients
Units
Scale
- 6eggs, boiled medium hard
- 1 lb sausage meat, casing removed, we use breakfast sausages
- 1 cup all purpose flour
- 2 eggs, beaten
- 1 cup bread crumbs
- Oil for frying
Instructions
- Heat oil in a fryer to a temperature of 350F
- Place flour and bread crumbs in to 2 shallow bowls, do the dame with the beaten eggs.
- Place a small amount of sausage meat in the palm of your hand, flatten it into a round disc.
- Place a boiled egg in the center and form the sausage meat around the egg, sealing well. repeat with the 5 remaining eggs.
- Dip the Scotch eggs, on at a time, into the eggs, then into the flour, back into the egg, and then lastly into the bread crumbs.
- Gently lower the Scotch Eggs into the hot oil and fry until golden brown. Remove to a paper towel lined plate.
- Alternatively bake the Scotch Eggs in a 350F oven for 20-25 minutes.
- Serve with warm mustard or our Honey Mustard Dipping Sauce.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: entrees, recipes
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