Scotch Eggs

Scotch Eggs

36
UKLAINE 7

"Boiled eggs wrapped with a seasoned sausage meat. A meal that goes over great at a party or with a salad for a light dinner."

Ingredients 30 m {{adjustedServings}} servings 659 cals

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 659 kcal
  • 33%
  • Fat:
  • 53.9 g
  • 83%
  • Carbs:
  • 16.5g
  • 5%
  • Protein:
  • 25.9 g
  • 52%
  • Cholesterol:
  • 330 mg
  • 110%
  • Sodium:
  • 1324 mg
  • 53%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. In a medium bowl, mix together the pork sausage and Worcestershire sauce. Combine the flour, salt and pepper; mix into the sausage.
  2. Divide the sausage into four equal parts. Mold each part around one of the hard-cooked eggs, rolling between your hands to shape. Place the beaten egg and bread crumbs into separate dishes. Dip the balls into the egg, then roll in the bread crumbs until coated. Shake off any excess.
  3. Heat the oil in a large saucepan or deep fryer to 365 degrees F (180 degrees C), or until a cube of bread dropped into the oil turns brown in 1 minute. Lower the eggs carefully into the hot oil. Fry for 5 minutes, or until deep golden brown.
Tips & Tricks
How to Make Perfect Poached Eggs

See a great technique for poaching eggs quickly and easily.

Eggs Benedict

Make any brunch special with eggs Benedict--complete with homemade Hollandaise.

Footnotes

  • Hard-cooked eggs
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 36

  1. 50 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
kimmi
4/2/2007

I mix half sausage and half turkey together and it's not as greasy. After covering the egg i roll it in crushed pecans and bake them at 325 for 40-45 min. yummy!

tsina
11/26/2005

Fantastic...just like I remember in an old english pub! I did try to "stretch" the recipe and used 6 egss instead of just the 4--perfectly fine. Thanks for a great addition to my recipe box!!

MichLovesToCook
8/27/2009

I just made this recipe to try out for a breakfast item for a tailgating football event we are going to. It is awesome! I had the same issue as others where I fried them and then finished them off in the oven at 400° for about a 1/2 hour. I only had panko on hand and that worked great. I also used one pound hot and one pound of regular breakfast sausage to add some kick & doubled the recipe ingredients (except for pepper). Using two pounds of sausage, I was able to make 11 scotch eggs. Next time I will probably be able to squeeze out about 14.