Traditional Scotch Eggs
Discover the secret to making the perfect scotch eggs with our step-by-step recipe! From homemade sausage meat to crispy breading, we'll show you how to make this traditional British dish from scratch. Impress your friends and family with your culinary skills and serve up a delicious and satisfying meal that's perfect for any occasion. Get the recipe now!
Servings 6 eggs
Ingredients
- 1 lb ground pork
- 1 teaspoon kosher salt
- ¼ teaspoon smoked paprika
- 1 tablespoon fresh sage, thinly sliced
- ¼ teaspoon black pepper
- ¼ teaspoon white pepper
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon ground cloves
- ¼ teaspoon onion powder
- ½ teaspoon sugar
- 2 tablespoon cold water
- 1 tablespoon minced garlic
- 7 eggs
- 1 cup flour
- 1 cup bread crumbs
Instructions
- In a medium mixing bowl, combine the pork with the salt, paprika, sage, black pepper, white pepper, cayenne, cloves, onion powder, garlic, sugar, and water. Mix well, then divide into six evenly-sized balls.
- Fill a medium-sized pot halfway with water. Bring to a boil over high heat. Rinse six eggs under warm water for a few seconds, then carefully add them to the boiling water. Cook the eggs for four minutes. Take the pot off the heat, drain the water crack the eggshells and fill the pot with cold water. Run cold water into the pot until the eggs are cool enough to handle. Peel the eggs.
- Flatten one of the sausage meatballs into a thin patty and wrap it around one of the eggs. Form the meat around the egg, making sure there are no gaps. Repeat until all six eggs have been wrapped.
- Put the flour in a bowl and season it with a pinch of salt and pepper. Break the seventh egg into a second bowl, and beat it. Put the bread crumbs in a third bowl. Roll each Scotch Egg in the flour, the egg, then the bread crumbs. Set aside until all of the eggs have been breaded.
- Heat a deep-fryer to 360°f. Cook the eggs two to three at a time for six minutes. Drain on a paper towel and serve.