Scotch Eggs Recipe | How to Make Scotch Eggs | Infoods

sausage meat

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

breadcrumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Panko adds crunch, while crushed crackers can be a budget-friendly alternative.

mustard

🥗Healthier: honey mustard

💰Cheaper: yellow mustard

Honey mustard adds sweetness, while yellow mustard is widely available and cheap.

oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, but vegetable oil is often less expensive.

Place a pot over medium flame and add a pinch of salt to boiling water.

Carefully place in 7 eggs and set the timer for 10 minutes for hard-boiled eggs.

Remove the casing from 7 sausages using kitchen scissors or hands.

Add paprika, garlic powder, and black pepper to the sausage meat for seasoning.

Dice 1 small onion and add it to the sausage mixture along with coriander.

Mix the sausage meat with the seasoning until fully combined.

Transfer the boiled eggs to a cold bath to stop cooking and cool them down.

Crack 1 egg into a plate and add black pepper and a little salt.

Peel the cooled eggs using a spoon to tap and help remove the shell.

Wet hands and flatten some sausage filling in the palm, place an egg in the center, and fold the sausage around it.

Coat the sausage-wrapped egg in breadcrumbs, then dip in the seasoned egg, and coat again in breadcrumbs for a second layer.

Heat vegetable oil in a frying pan over high flame.

Check if the oil is hot by inserting a skewer and looking for bubbling.

Carefully place the eggs in the hot oil using a skimmer or spoon to avoid splashes.

Fry the Scotch eggs, flipping them to achieve an even golden brown color, reducing heat to medium as necessary.

Cook for about 3-4 minutes until the exterior is crisp and golden brown, and the interior is cooked.

Drain excess oil using a skimmer and transfer to paper towels to drain further.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens