If you're looking to impress your friends or spice up your next gathering, look no further than Willard Scott's iconic Scotch Eggs! This classic British dish combines the comforting flavors of savory sausage and perfectly hard-boiled eggs, all wrapped in a crispy breadcrumb coating. Whether served as a delightful appetizer or a hearty snack, these Scotch Eggs are sure to be a hit at any occasion. With just 45 minutes of your time, you can create a mouthwatering treat that will have everyone asking for seconds. Get ready to dive into a recipe that’s not just delicious but also surprisingly easy to make!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: British
Serves: 4 servings
Ingredients
- 4 large eggs
- 1 pound sausage meat
- 1 cup breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- Oil for frying
Instructions
- Begin by placing the eggs in a saucepan and covering them with cold water. Bring the water to a boil over medium heat.
- Once the water reaches a rolling boil, cover the saucepan with a lid and remove it from heat. Let the eggs sit in the hot water for 9-10 minutes for hard-boiled eggs.
- While the eggs are cooking, prepare the sausage mixture. In a mixing bowl, combine the sausage meat, salt, pepper, and paprika. Mix thoroughly until the spices are evenly distributed throughout the sausage.
- After the eggs have finished cooking, carefully transfer them to a bowl of ice water to cool for about 5 minutes. This will make them easier to peel.
- Once the eggs are cool, gently tap them on a hard surface to crack the shell and peel the eggs under running water to help remove the shells easily.
- After peeling, pat the eggs dry with a paper towel to remove any excess moisture.
- Divide the sausage mixture into four equal portions. Take one portion and flatten it into a patty in the palm of your hand. Place a peeled egg in the center of the patty and carefully wrap the sausage around the egg, ensuring it is completely covered. Repeat this process for the remaining eggs.
- Once all the eggs are wrapped in sausage, roll each one in breadcrumbs until fully coated. This will give the Scotch eggs a nice crispy texture when fried.
- In a deep skillet or frying pan, heat oil over medium heat. You’ll need enough oil to submerge the Scotch eggs partially, about 2-3 inches deep.
- When the oil is hot (around 350°F or 175°C), carefully lower the Scotch eggs into the oil, a few at a time, to avoid overcrowding the pan. Fry them for about 6-8 minutes, turning occasionally, until they are golden brown and cooked through.
- Once cooked, use a slotted spoon to remove the Scotch eggs from the oil and place them on a plate lined with paper towels to drain excess oil.
- Allow the Scotch eggs to cool slightly before serving. They can be enjoyed warm or at room temperature, and are often served with mustard or your favorite dipping sauce.
Tips
- Perfectly Boiled Eggs: For the best hard-boiled eggs, remember to let them sit in hot water after boiling for 9-10 minutes. This ensures a creamy yolk without the greenish ring that can form around the yolk.
- Chill for Easy Peeling: Placing the boiled eggs in ice water not only cools them down quickly but also makes peeling a breeze. The shells will come off easily, leaving you with smooth, intact eggs.
- Sausage Selection: Choose high-quality sausage meat for the filling. You can also experiment with flavored sausages to add a unique twist to your Scotch Eggs.
- Breadcrumb Coating: For an extra crispy texture, consider using panko breadcrumbs instead of regular breadcrumbs. They add a delightful crunch!
- Oil Temperature: Make sure the oil is at the right temperature (around 350°F or 175°C) before frying. This helps achieve that golden-brown exterior without making the eggs greasy.
- Serving Suggestions: These Scotch Eggs are delicious on their own, but they pair wonderfully with a tangy mustard or your favorite dipping sauce. Serve them warm or at room temperature for the best experience!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 12g
Protein: 25g
Fat: 35g
Saturated Fat: 12g
Cholesterol: 280mg
