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Scotch Eggs
Scotch Eggs
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
90 minutes
Make gastropub favorite at home to impress friends. They'll bring beer to enjoy with it.
Ingredients:
  • 7 large eggs, divided
  • 1 pound bulk breakfast sausage
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon cornstarch
  • 1/2 teaspoon dried thyme
  • 1/4 cup whole grain mustard
  • 2 tablespoons honey
  • 1/2 cup all-purpose flour
  • 1 cup plain breadcrumbs
  • 4 cups vegetable or canola oil, for frying
  • Chopped chives, for garnish
Instructions:
  • Prepare the eggs: In a pot, place 6 eggs and cover them with cold water by 2 inches. Boil the water over high heat. Once boiling, remove the pot from heat, cover with a lid, and let sit for 12 minutes. Drain the eggs in a colander, rinse under cold water for 30 seconds, then peel, rinse, and dry with paper towels.
  • Wrap the eggs: Combine breakfast sausage, Worcestershire sauce, cornstarch, and dried thyme in a medium bowl. Divide the sausage mixture into 6 portions. Flatten 1 portion into a 4-inch round patty in your hands. Place a peeled egg in the middle and wrap the sausage around the egg, shaping it evenly. Repeat with the remaining eggs. Chill in the fridge for at least 30 minutes.
  • Prepare the honey mustard: In a small bowl, mix together the mustard and honey. Cover with plastic wrap and chill until serving the Scotch eggs.
  • Prepare the breading station: Set up 3 shallow bowls in a row. Place flour in the first bowl, whisk the remaining egg in the second bowl, and put breadcrumbs in the third bowl. Take the eggs out of the fridge. One at a time, coat each egg in flour, then dip it in the whisked egg, allowing the excess to drip off before rolling it in breadcrumbs. Transfer the coated eggs to a plate and repeat with the remaining eggs.
  • To fry the Scotch eggs, heat oil in a medium pot until it reaches 350°F over medium-high heat. Carefully lower 3 Scotch eggs into the oil using a slotted spoon. Fry for approximately 8 minutes until they achieve a uniform golden brown color. If needed, flip the eggs halfway through for even cooking. Place them on a wire rack over a baking sheet to drain, then fry the rest of the batch.
  • To serve the Scotch eggs, warm them up and garnish with chives. Serve with honey mustard sauce on the side for dipping. They make a hearty and perfect snack. Store any leftovers in the refrigerator for up to 3 days. Reheat the Scotch eggs in a 350°F oven for 10 minutes until warmed through. No need to refry them. Enjoy the recipe? Share your feedback with us in the comments!

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