Scotch Eggs

Scotch Eggs

93

"A delicious and easy Christmas Eve recipe for your family."

Ingredients

45 m {{adjustedServings}} servings 1489 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 1489 kcal
  • 74%
  • Fat:
  • 87.6 g
  • 135%
  • Carbs:
  • 108.4g
  • 35%
  • Protein:
  • 63.5 g
  • 127%
  • Cholesterol:
  • 503 mg
  • 168%
  • Sodium:
  • 4278 mg
  • 171%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  2. Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
  3. Flatten the sausage and make a patty to surround each egg. Very lightly flour the sausage and coat with beaten egg. Roll in bread crumbs to cover evenly.
  4. Deep fry until golden brown, or pan fry while making sure each side is well cooked. Bake in the preheated oven for 10 minutes.
  5. Cut in half and serve over a bed of lettuce and sliced tomatoes for garnish. If mustard is desired it looks beautiful over this.

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

93
  1. 110 Ratings

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The first time I tried these was at a Renaissance Faire. This is a very tasty recipe although not one I can eat on a regular basis (grin). I would like to mention that the cooler the meat & eggs...

Very good. I use Jimmy Dean Maple Sauasage. To cut back on fat, I bake these at 350 for 45 minutes. My kids (2&8) love these!

These were very good. I baked mine instead of frying. I had to modify this a little as I'm not a huge fan of pork or sausage for that matter. But I love scotch eggs, go figure. Grinding your own...