Scotch Egg – a delicious recipe with eggs, ground pork sausage, worcestershire sauce, freshly ground black pepper, breadcrumbs, vegetable oil. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Hard-boil six of the eggs according to our handy guide, subtracting two minutes from the cooking time.
2
Beat remaining egg and set aside.
3
Cool eggs completely, peel and pat dry with a paper towel.
4
Mix worcestershire sauce, pepper and sausage in a large bowl.
5
Divide sausage into six portions and sculpt loosely around each egg, making sure not to leave any of the white exposed.
6
Roll each egg in beaten egg, then in breadcrumbs to coat completely and set aside.
7
Heat enough oil over medium-high heat in a medium heavy-bottomed pot to submerge eggs halfway.
8
Fry in batches of 3 until just golden brown on both sides, about 2-3 minutes.
9
Drain on several layers of paper towel, slice in half and serve warm with mayonnaise for dipping.
677
kcal
Calories
42
g
Fat
27
g
Carbs
46
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 7 large free-range eggs, 1 pound ground pork sausage, 2 dashes worcestershire sauce, 1/2 teaspoon freshly ground black pepper, and more.
Yes, Scotch Egg falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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