Today I am excited to share this Scotch Eggs Recipe with everyone! A blogging friend made this recipe for us to share and I can’t wait to try it. Scotch Eggs have been on my list of recipes to make for longer than I care to admit. They are just fun! Plus I know that John is going to love them. How can you go wrong with the great name and fun presentation!
I am starting to see Scotch Eggs pop up on restaurant menus while we are traveling. They seem to be becoming a bit more mainstream and served around the country. Have you seen them in your local restaurants?
Scotch Eggs Recipe
If you want to get a bit fancier than a regular Scotch Egg you can make a Bacon Wrapped Scotch Egg to try something a bit different. These would make a great party appetizer. You can serve them whole and see who is willing to cut into one or serve them sliced into sections.
Traditional Scotch Egg recipe with eggs and sausage that is battered in panko crumbs and fried. If you are worried about the oil from frying you can cook these in the air fryer. I haven’t had a chance to make them in the air fryer yet but I bet they would be delicious.
What to serve with Scotch Eggs?
We served Scotch Eggs with a salad mix and potatoes on the side. Scotch Eggs are used a lot as picnic food so you could serve them with a meat and cheese platter, fruit plate, and veggies. Don’t forget to pair them with a great beer if you drink alcohol.
Ingredients needed to make Scotch Eggs
12 ounces ground pork sausage
4 hard-boiled eggs
1 cup flour
2 cups Panko bread crumbs
2 eggs, beaten
1 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon salt
Vegetable oil for frying
How to make Scotch Egg Recipe
Mix the sausage, garlic powder, and pepper and set aside.
Split the sausage into 4 equals size balls.
Form each ball of sausage into a thin patty, approximately 4 inches around.
Place an egg into the center of each patty and form it around the egg, making sure to completely seal it. Set aside.
After all four eggs are wrapped in sausage, set up three bowls for dipping. One with the flour, one with the beaten egg and one with the Panko.
Roll each egg in the flour, then the beaten egg, and then the Panko. Gently press the Panko into the sausage to completely cover it. Set aside.
When your oil is heated to 340 degrees, gently lower one egg at a time into it. You can fry two at a time.
Cook for 4-5 minutes or until a deep golden brown all the way around.
Remove from oil with a slotted spoon and place on paper towels.
Serve with dijon or spicy mustard (or mustard sauce recipe below)
Tips:
Panko burns quick, so do not make your oil too hot!
Many people eat these with soft or medium boiled eggs.
These go pretty quick, so I fried two at a time and prepped the other two while they cooked.
Mustard Sauce
2 tablespoons spicy brown mustard
1 tablespoon mayonnaise
1 tablespoon sour cream
3-4 drops hot sauce
2 tablespoons milk
salt and pepper to taste
Place mustard, mayonnaise, sour cream, hot sauce and milk in a bowl and whisk until smooth.
Taste and adjust salt and pepper to your liking.
If you like a thinner sauce, add more milk and adjust seasoning again.
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How to make Scott Eggs at home! A quick and easy recipe everyone will love. A great combination of sausage and eggs.
- 12 ounces ground pork sausage
- 4 hard-boiled eggs
- 1 cup flour
- 2 cups Panko bread crumbs
- 2 eggs beaten
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- Vegetable oil for frying
- 2 tablespoons spicy brown mustard
- 1 tablespoon mayonnaise
- 1 tablespoon sour cream
- 3-4 drops hot sauce
- 2 tablespoons milk
- salt and pepper to taste
-
Mix the sausage, garlic powder and pepper and set aside.
-
Split the sausage into 4 equals size balls.
-
Form each ball of sausage into a thin patty, approximately 4 inches around.
-
Place an egg into the center of each patty and form it around the egg, making sure to completely seal it. Set aside.
-
After all four eggs are wrapped in sausage, set up three bowls for dipping. One with the flour, one with the beaten egg and one with the Panko.
-
Roll each egg in the flour, then the beaten egg, and then the Panko. Gently press the Panko into the sausage to completely cover it. Set aside.
-
When your oil is heated to 340 degrees, gently lower one egg at a time into it. You can fry two at time.
-
Cook for 4-5 minutes or until a deep golden brown all the way around.
-
Remove from oil with a slotted spoon and place on paper towels.
-
Serve with dijon or spicy mustard (or mustard sauce recipe below)
-
Place mustard, mayonnaise, sour cream, hot sauce and milk in a bowl and whisk until smooth.
-
Taste and adjust salt and pepper to your liking.
-
If you like a thinner sauce, add more milk and adjust seasoning again.
Panko burns quick, so do not make your oil too hot!
Many people eat these with soft or medium boiled eggs.
These go pretty quick, so I fried two at a time and prepped the other two while they cooked.
Recipe originally shared November 2015
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