Scotch Eggs Recipe

Boil the Eggs

Place the eggs in a pot and cover with cold water. Bring to a boil and then reduce to a simmer for 9-10 minutes. Once done, transfer the eggs to an ice bath to cool for 5 minutes.

Prepare the Sausage Mixture

In a mixing bowl, combine the breakfast sausage, salt, and black pepper. Mix until well combined.

Wrap the Eggs

Peel the cooled eggs and take a portion of the sausage mixture. Flatten it in your hand and wrap it around each egg, making sure the egg is completely covered.

Bread the Eggs

Set up a breading station with three bowls: one with flour, one with a beaten egg, and one with breadcrumbs. Roll each sausage-wrapped egg in flour, dip in beaten egg, and then coat in breadcrumbs.

Fry the Scotch Eggs

In a deep frying pan, heat oil to 350°F (175°C). Carefully add the breaded eggs to the hot oil and fry until golden brown, about 5-6 minutes. Remove and drain on paper towels.

Serve

Slice the Scotch eggs in half and serve warm, optionally with mustard or a dipping sauce of your choice.