Scotch eggs are whole hard boiled eggs, wrapped in sausage meat, then dipped in bread crumbs, before being deep-fried.
Now this recipe may have originated across the Irish Sea in England or Scotland, but Irish people have embraced these picnic eggs since their inception.
When I make Scotch eggs here in America, I avoid using American sausage, because I find it a little too spicy. The end result is still delicious, but the Scotch eggs just taste different to the Irish ones I miss.
Instead I use ground pork which I season before wrapping the hard boiled eggs. Feel free to use any sausage meat you enjoy, but for a true taste of Ireland or England, here’s how I make them.
- 4 large eggs
For Sausage Meat
- 1lb ground pork
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried sage
- 1/8 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup all-purpose flour
- 2 eggs
- 1 and 1/2 cup breadcrumbs
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
For Deep Frying
- canola or vegetable oil
Place four of the eggs into a saucepan and cover them with cold water. Bring the water to a boil, then lower the heat and simmer for 5 minutes. Now if making hard boiled eggs for other recipes you would simmer them a little longer. However, I find if I over-boil the eggs they really get overcooked during the deep-frying process.
Once the eggs are ready transfer them to ice cold water to stop the cooking process. Allow them to cool, then carefully remove their shells under running cold water.
Next I prepare the sausage meat. Add the ground pork to a large mixing bowl, and season by throwing in the thyme, parsley, marjoram, basil, rosemary, sage, salt and pepper.
I probably should write “parsley, sage, rosemary and thyme”, then add the other spices to the list. I can’t help singing the old song as I make this sausage.
Next I divide the sausage meat into four equal portions.
Lay one quarter of the sausage on a plate, or cutting board, or on wax paper. Flatten it into a circular shape. Lay one hard-boiled egg in the center, then mold the sausage meat around the egg.
Completely encase each egg in sausage. They are now ready for the final dredging and crumbing stage.
Prepare the breadcrumbs by adding the garlic and onion powders, the oregano, paprika, salt and pepper. Mix well through the breadcrumbs.
Now it’s time to prepare your dunking stations. Add the flour to a flat bowl or rimmed plate. Whisk the last two eggs in another bowl, and line up the prepared breadcrumbs as the last dipping spot.
Roll one sausage covered egg at a time in the flour to completely dredge the surface.
Next transfer it to the egg wash and give it a good bath completely wetting the surface. The flour helps the egg to stick to the surface.
Finally add the egg to the breadcrumb bowl. Give it a good roll around to cover the whole surface in crumbs.
Here are my four Scotch eggs waiting for their oil bath.
Pour canola or vegetable oil into a deep fat fryer or into a heavy cast iron skillet. I use my Dutch oven. Cover the bottom of the pan with about 3 inches of oil, but never fill the skillet more than half way.
Heat the oil to 350 degrees Fahrenheit. Lower the eggs into the oil, cooking them two at a time. Fry them for 6 to 8 minutes until the outside is golden brown and crisp.
Remove them from the oil using a slotted metal spoon. Drain them on paper towels.
Serve them hot or cold with mustard or any dipping sauce you enjoy. They are perfect as appetizers or make a truly delicious lunch.
Here is the printable recipe.
Hope you all enjoy this taste of the British Isles.
Slán agus beannacht,
(Goodbye and blessings)
Irish American Mom
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If you like this recipe, you may enjoy exploring more favorite dishes from Ireland and the British Isles on my recipe index page.