How to Make Scotch Eggs

Use dampened hands to shape the sausage meat around the hardboiled eggs.

Scotch eggs are popular in the United Kingdom as picnic treats, appetizers or for a quick lunch. These fried goodies are easy to make and can be served hot or cold. Make them with the sausage meat of your choice, but make sure to start with sausage meat that has the consistency of ground beef — the meat must be molded around the eggs before frying, a technique that might be tricky to master but is necessary for an authentic Scotch egg.

Difficulty:

Moderately Easy

Instructions

Things You'll Need

• 4 hardboiled eggs
• 1 raw egg
• Sausage meat
• Flour
• Bread crumbs
• Oil for frying

1. Once the hardboiled eggs are cool, remove the shells.

2. Place a layer of flour on a plate. Roll the hardboiled eggs in the flour to coat.

3. Flatten a small handful of sausage meat into a circle. Place a hardboiled egg in the center of the circle and pinch the sausage together around the egg. Repeat with the remaining hardboiled eggs.

4. Heat oil in a frying pan or deep-fat fryer; you should use enough oil to cover the eggs completely.

5. Place a thick layer of bread crumbs on a plate. Beat the raw egg lightly in a small bowl. Roll the sausage-egg balls in the raw egg, and then roll them in the bread crumbs.

6. Deep fry the eggs several minutes until golden brown. The sausage should reach at least 165 degrees on a meat thermometer and no longer be pink.

Tips & Warnings

• Try different types of sausage meat and bread crumbs to vary the flavor.

• Use caution when deep frying. Hot oil can cause serious injuries.

• To avoid food-borne illness, make sure the sausage meat is cooked thoroughly.

References

• Scotland's Enchanting Kingdom: How to Make Scotch Eggs
• What'sCookingAmerica.net: Meat Temperature Cooking Chart