Sharing my recipe for How To Make Scotch Eggs! So easy and fun to share!
I always love this time of year! Twinkling lights, lots of family and friends, and plenty of good food. With our friends and family get togethers it’s usually potluck style. Everyone brings something to share. That’s why I love creating snacks, appetizers and mains that are easy to share and easy to make ahead of time. That’s where these Scotch Eggs come in! They are delicious and just different enough to be interesting but familiar enough that everyone will eat them right up.
This post is sponsored by Happy Egg Co. Thanks for supporting the companies that keep this blog going!
What are Scotch Eggs?
Scotch Eggs are traditionally known as a British picnic snack. They are soft boiled (or hard or medium boiled) eggs that are wrapped in sausage, then dredged in breadcrumbs and fried. The reason Scotch Eggs are such a great picnic snack is that they can easily be made ahead of time and eaten hot, warm or chilled.
Scotch Eggs are usually served cut in half or fourths, totally up to you. I find that halved are better, especially if you prefer a runnier yolk. These are also a savory and warm alternative to deviled eggs! The sausage and fried breadcrumbs really add tons of extra flavor.
Happy Egg Co. Yolks vs Other Yolks
I loved teaming up with Happy Egg Co. for this holiday recipe because hello, look at those yolks! I had honestly been buying another popular brand of pasture raised eggs and was shocked when I saw the difference in the colors of Happy Egg Co. yolks vs the other brand. It was SUCH a difference.
So I knew that whatever recipe I chose to make just had to show off those gorgeous amber colored yolks. Happy Egg Co. gives their hens the most area to roam (over 8 acres of pasture!) and ya know, be hens. They use the most rigorous standards in the business and check on their farms monthly to ensure all the hens are happy and healthy. All these practices make for gorgeous, delicious and nutritious eggs!
How To Make Scotch Eggs
There are a few tips that will ensure the process of making Scotch Eggs goes smoothly. First, this sounds counterintuitive, but it is better to use eggs that are older rather than super fresh. So maybe buy the eggs a week or two before you intend to boil them. Now, you can use fresh eggs and they will turn out just fine! The older eggs just tend to peel a little easier than super fresh ones. Not really a huge deal but if you’re planning ahead, this is a little tip.
Two, make sure to wet your plastic wrap and hands when rolling out the meat jackets. You can watch how I do it in the video.
Three, set up your dipping stations for frying ahead of time to make the process run smoothly. And speaking of frying, be sure to watch the temperature of oil. If it gets too hot, it can burn the tender panko breadcrumbs.
Watch the Video of How To Make Scotch Eggs!
Scotch Eggs Recipe
Makes 8 whole Scotch Eggs or 16 servings
Ingredients:
- 10 Happy Egg Co. Heritage Breed Eggs
- 3/4 lb breakfast sausage
- 1/2 lb ground pork
- 2 cups of panko bread crumbs
- 3-4 cups vegetable oil for frying
- 1/4 cup flour
- 2 tablespoons buttermilk
- 1 tablespoon dried thyme
- 1 tablespoon dried parsley
- 1 tablespoon dried oregano
- 1/2 tablespoon black pepper
- 1/2 tablespoon kosher salt
Directions:
- Place eggs into boiling pot of water. Allow to boil for 4 minutes for runny centers, 5-6 minutes for jammy centers, 7-8 minutes for hard boiled centers. Set a timer when you place eggs into boiling water. Once timer is up, immediately remove eggs and place into ice bath to stop cooking. This will help you achieve the desired consistency of the yolks.
- Let eggs cool to the touch, then gently peel. This is easiest if you peel under a slightly running tap or stream of water. Eggs can be boiled and peeled up to three days ahead of time and kept in the fridge.
- When ready to fry eggs, begin by mix meats with herbs and salt and pepper. This is easiest to do by hand to ensure even mixing.
- Divide meat mixture into eight even balls. Lay out a sheet of plastic wrap on the counter and drip a few drops of water to prevent meat from sticking. Lay another plastic wrap sheet on top (also with water) and roll out to about 1/4 to 1/2 inch thick.
- Set up your dipping stations. One bowl with flour, one bowl with buttermilk and two eggs whisked together, one bowl with panko bread crumbs.
- Gently dust egg in flour.
- Wet hands, then remove top sheet of plastic and gently wrap flour dusted egg in meat.
- Dip meat wrapped egg in buttermilk and egg mixture. Then roll in panko bread crumbs.
- Heat oil in pot so that there is about 3-4 inches of oil. Heat oil to 350 degrees, any hotter and the panko crumbs will burn. Use a candy thermometer
to know how hot the oil is.
- Fry eggs two- three at a time, being careful to not crowd them. Gently turn them as needed. Fry for about 5 minutes or until crispy and golden brown.
- Now you can slice eggs into halves or fourth and serve with a dipping sauce. Or place whole eggs into air tight container and store for up to three days in the fridge until ready to serve.
See how easy Scotch Eggs are to make!?! I hope you can enjoy these over the holidays. And if you do, be sure to tag me (@natalieparamore) and I will share on social!
Scotch Eggs Recipe
Ingredients
- 10 Happy Egg Co. Heritage Breed Eggs
- 3/4 lb breakfast sausage
- 1/2 lb ground pork
- 2 cups of panko bread crumbs
- 3-4 cups vegetable oil for frying
- 1/4 cup flour
- 2 tablespoons buttermilk
- 1 tablespoon dried thyme
- 1 tablespoon dried parsley
- 1 tablespoon dried oregano
- 1/2 tablespoon black pepper
- 1/2 tablespoon kosher salt
Instructions
- Place eggs into boiling pot of water. Allow to boil for 4 minutes for runny centers, 5-6 minutes for jammy centers, 7-8 minutes for hard boiled centers. Set a timer when you place eggs into boiling water. Once timer is up, immediately remove eggs and place into ice bath to stop cooking. This will help you achieve the desired consistency of the yolks.
- Let eggs cool to the touch, then gently peel. This is easiest if you peel under a slightly running tap or stream of water. Eggs can be boiled and peeled up to three days ahead of time and kept in the fridge.
- When ready to fry eggs, begin by mix meats with herbs and salt and pepper. This is easiest to do by hand to ensure even mixing.
- Divide meat mixture into eight even balls. Lay out a sheet of plastic wrap on the counter and drip a few drops of water to prevent meat from sticking. Lay another plastic wrap sheet on top (also with water) and roll out to about 1/4 to 1/2 inch thick.
- Set up your dipping stations. One bowl with flour, one bowl with buttermilk and two eggs whisked together, one bowl with panko bread crumbs.
- Gently dust egg in flour.
- Wet hands, then remove top sheet of plastic and gently wrap flour dusted egg in meat.
- Dip meat wrapped egg in buttermilk and egg mixture. Then roll in panko bread crumbs.
- Heat oil in pot so that there is about 3-4 inches of oil. Heat oil to 350 degrees, any hotter and the panko crumbs will burn. Use a candy thermometer to know how hot the oil is.
- Fry eggs two to three at a time, being careful to not crowd them. Gently turn them as needed. Fry for about 5 minutes or until crispy and golden brown.
- Now you can slice eggs into halves or fourth and serve with a dipping sauce. Or place whole eggs into air tight container and store for up to three days in the fridge until ready to serve.
Video
Nutrition
I made these for Thanksgiving morning and they were amazing. I loved having the video – it great seeing the tips Natalie used – especially to wet your hands when you wrap the meat around the egg. Everyone loved the eggs!! They were also great warmed up the next day.
I used to fry my scotch eggs but now I boil them, peel, wrap in sausage (like Jimmy Deans), roll in Shake and Bake and bake them on a wire rack at 375 degrees for 25-30 mins and bingo bango, less greasy eggs.