Scotch Eggs Recipe

Once cooled, carefully peel the eggs and set them aside. In a mixing bowl, combine the sausage meat, Dijon mustard, thyme, parsley, smoked paprika, salt, and black pepper. Mix well until all the ingredients are evenly distributed. Divide the sausage mixture into 4 equal portions (about 100g each).

Lightly dust each boiled egg with flour. This helps the sausage meat adhere to the egg. Take one portion of the sausage mixture and flatten it in your hand into a thin patty. Place a floured egg in the center and gently wrap the sausage meat around it, ensuring the egg is completely covered.

Smooth out any seams or cracks. Repeat this process for the remaining eggs. Set up a breading station with three shallow bowls: one with flour, one with the beaten egg, and one with breadcrumbs. Roll each sausage-wrapped egg in the flour, shaking off any excess.

Dip it into the beaten egg, ensuring it’s fully coated. Finally, roll it in the breadcrumbs, pressing gently to ensure an even, thick coating. Repeat the egg wash and breadcrumb steps for an extra-crispy finish if desired. Heat vegetable oil in a deep fryer or a heavy-bottomed pot to 170°C (340°F).

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