Scotch Eggs

Scotch Eggs
Introduction: Scotch Egg is a classic Scottish dish and is a hard boil egg wrapped in sausage meat, coated in bread crumbs and deep fried or baked.
Prepared and Photographed by:
Cuisine: Scottish
Serves: 4
Prep time: 
Cook time: 
Total time: 
  • 6 eggs + 2 for egg wash
  • 1 lb (500 grams) of ground pork meat
  • 1 tbsps of dried oregano
  • 1 tbsps of dried basil
  • ½ tbsp. of salt
  • ½ tbsp of ground pepper
  • ½ tbsp of garlic powder
  • ½ cup of flour
  • bread crumbs (panko)
  • oil for frying
  1. Start by boiling the eggs, if you want them hard boiled, make sure to boil for 5 minutes
  2. After the boiling has completed, take the eggs out and place them in a bowl with ice cubes. This process will facilitate easy peeling
  3. Peel the eggs and set them aside
  4. Prepare the sausage meat by mixing the ground pork with dried herbs, salt, pepper, garlic powder, mix well and divide in 6 portions
  5. Beat the two eggs in a bowl, season them with salt and pepper
  6. Take two plates, put flour on one and the crumbs in the other
  7. Start heating the oil (you can use a Dutch oven, fryer or deep pan that can hold about two inches of oil)
  8. While the oil is heating, prepare the eggs: take some ground beef in one of your palms and shape the meat around the egg, proceed the same until all eggs are finished
  9. Roll the meat-wrapped egg in the flour, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs, then roll in breadcrumbs again, pressing the crumbs well around the egg
  10. Fry the egg in heated oil until golden brown
  11. Remove with a slotted spoon on a plate lined with paper towel
  12. Serve with mustard and pickles. Enjoy!


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