Recipe Detail

Scotch Eggs

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  1. 1 pounds - good quality pork sausage meat If you do not have sausage meat, mix ground pork with fennel, nutmeg, cloves, thyme to taste
  2. 1 teaspoons - salt to taste
  3. - black pepper, cracked to taste
  4. 1 pinchs - cayenne pepper optional
  5. 1 cups - plain flour
  6. 12 - eggs 8 for boiling, 4 for egg wash
  7. 1 teaspoons - mustard powder
  8. 2 cups - Panko bread crumbs
  9. - grapeseed or vegetable oil for deep-frying
  10. 2 tablespoons - Dijon or French's mustard FOR DIPPING SAUCE
  11. 4 tablespoons - mayonnaise FOR DIPPING SAUCE


Remove sausage from casings if necessary and season with salt, black pepper and cayenne pepper. Mix well and set aside.

Boil 8 eggs for 2 minutes. Remove from water and plunge into ice bath. When cooled, carefully remove from shells and wrap each egg in 2 oz of sausage. Refrigerate for 20 minutes.

Prepare dipping sauce by mixing mustard and mayonnaise. Set aside.

Prepare one bowl containing flour; a second bowl containing the four remaining eggs, beaten with the mustard powder; and a third bowl containing the breadcrumbs. Roll each Scotch egg in the flour, gently tapping off any excess, then dip in the egg mixture. Allow excess egg to run off, then roll in the breadcrumbs until completely coated.

Heat oil in a large, deep pan to 375F (fill pan no more than 3/4 full). Deep-fry the Scotch eggs, 2-3 at a time for 5-6 minutes then remove and place on a cooling rack over a tray. Serve with dipping sauce.


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