British Scotch eggs are one of my family’s favourite treats. In England, we’d buy them for picnics or days out, because they travel well and taste great hot or cold.
When we moved to the, I learned to make them myself. I can’t remember which cookbook I got the recipe from, but they’re so simple that I don’t even need a recipe to make them these days.
I love pairing this dish with a pint of beer. I think the combination is just so perfect.
Here are the simple instructions on how to make a gorgeous, mouthwatering Scotch egg.
Crispy British Scotch Eggs Recipe
- 12 medium egg - hard-boiled
- 2 medium egg - beaten
- 2 ounces ground pork (minced pork)
- ½ cup all purpose flour (plain flour Australia and UK)
- ¼ cup bread crumbs
- ¼ cup olive oil
- Hard-boil the eggs.
- Let your eggs cool, then peel them.
- Roll them in a dusting of flour. Also, you might want to dust your hands with flour.
- Get a portion of the eat and wrap it around the egg like I’m wrapping an oddly-shaped gift. Smooth the edges together so the entire egg is encased in a sausage blanket. It will look nice and round.
- Roll your egg-meat ball in another dusting of flour, then roll it in the beaten egg.
- Pick up the dripping wrapped egg and roll it in breadcrumbs. Coat it well, and, if you want, repeat the egg/breadcrumbs routine for extra crispiness.
- Fry the eggs in a deep fryer that’s set to about 300 to 325 degrees Fahrenheit. Fry those babies until they’re nice and golden brown. If you are worried that the sausage hasn’t cooked through, you can put them in the oven or microwave for a little bit.
- I tend to overcook mine to be safe, so they’re not as pretty as the one at the top of this post, but they still taste amazing!