scotch eggs

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Guest Chef for Breakfast

Published March 19, 2012 by jenmatteson

Nate is a pretty good cook, and sometimes I’m happy to take a little break from the kitchen.  He decided he wanted to make Scotch Eggs, which neither of us had ever had before.  What could be bad about a hard-boiled egg wrapped in sausage (except for the non-healthy part)?  He refused to write the blog entry himself, but I had to add it because they were pretty good and even look cool, too!  Thanks for breakfast, sweetie!

Scotch Eggs


1 1/2 cups vegetable oil
6 hard-boiled eggs, cooled and peeled
1 lb tube sausage (we used Jimmy Dean hot)
2 eggs
1 tbsp water
salt and pepper
1 cup breadcrumbs

1. Heat oil to medium heat in large deep pot (you could also use a deep-fryer).
2. Divide tube sausage into 6 equal parts.  Make into large, flat patties, about 1/8-inch thick.  Place an egg on each patty, and wrap sausage around.  Roll around between your palms until the sausage is evenly thick around the egg and there is no seam.
3. Break eggs into small bowl and add water.  Beat until frothy and season with salt and pepper.
4. Dip eggs in the egg wash, then roll in breadcrumbs to coat.  Repeat process for the other 5 eggs.  Once finished, dip each breadcrumb coated egg in the egg wash and roll in breadcrumbs again so each egg has two layer of breadcrumbs.
5. Fry each egg in oil about 8 minutes on each side, or until sausage is cooked through.  Transfer eggs from oil to place lined with paper towels.  Let cool for 5 minutes.  Serve with spicy mustard.

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