Perfect Homemade Scotch Eggs Recipe

Introduction

Scotch eggs are a delicious British classic featuring hard-boiled eggs wrapped in savory seasoned meat, coated in crispy breadcrumbs, and fried to golden perfection. They make an impressive appetizer or a satisfying snack for any occasion.

Ingredients

• 9 eggs
• 500 grams ground pork
• 500 grams ground beef
• 1 yellow onion
• 1 clove garlic
• 1 teaspoon Dijon mustard
• 2 tablespoons fresh parsley
• 1 tablespoon Worcestershire sauce
• Salt, to taste
• Ground black pepper, to taste
• 2 cups breadcrumbs
• 1 cup all-purpose flour
• Vegetable oil, as needed

Instructions

1. Step 1: Using clean hands, mix the ground pork, ground beef, finely chopped yellow onion, minced garlic, Dijon mustard, Worcestershire sauce, and chopped fresh parsley in a large bowl until well combined.
2. Step 2: Divide the meat mixture into 6 even portions and shape each into a ball.
3. Step 3: Boil 6 eggs by placing them in a single layer at the bottom of a pot and covering with cold water by an inch. Bring to a boil over medium-high heat, then turn off the heat, cover, and let sit for 8 to 10 minutes. Drain, cool in ice water, and peel.
4. Step 4: With damp hands, flatten one meat portion into a cup shape. Place a peeled hard-boiled egg in the center and carefully mold the meat around the egg, enclosing it completely. Repeat with remaining portions.
5. Step 5: Season the flour with salt and ground black pepper. Beat the remaining 3 eggs in a bowl. Dredge each scotch egg first in the seasoned flour, then the beaten eggs (shaking off any excess), and finally coat thoroughly in breadcrumbs.
6. Step 6: Wrap the coated scotch eggs in plastic wrap and chill them in the refrigerator for at least 30 minutes to firm up.
7. Step 7: Heat vegetable oil in a large pot to 180°C (350°F), using enough oil to cover the eggs while frying.
8. Step 8: Carefully lower the scotch eggs into the hot oil and fry for about 6 minutes per batch, turning occasionally, until golden brown and crispy.
9. Step 9: Remove the eggs from the oil and let excess oil drip back into the pot. Place them on paper towels to absorb any remaining oil before serving.

Tips & Variations

• For extra flavor, add a pinch of smoked paprika or cayenne pepper to the meat mixture.
• Use sausage meat instead of ground pork and beef for a simpler, flavorful option.
• Serve with mustard or a tangy dipping sauce to complement the richness.
• Make smaller, bite-sized scotch eggs as party snacks or appetizers.

Storage

Store leftover scotch eggs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or skillet to maintain the crispy exterior. They can also be frozen after frying—wrap tightly and freeze for up to 1 month; thaw and reheat thoroughly before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake scotch eggs instead of frying?

Yes, baking is a healthier alternative. Place the prepared scotch eggs on a baking sheet and bake at 200°C (400°F) for about 25-30 minutes or until golden and cooked through, turning halfway.

How do I know when the scotch eggs are cooked inside?

The ground meat should be cooked through and the breadcrumbs golden brown. Frying at 180°C (350°F) for around 6 minutes usually ensures the meat is cooked without overcooking the egg inside.

Perfect Homemade Scotch Eggs Recipe

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★★★★★

4.9 from 61 reviews

• Author: Jake
• Total Time: 50 minutes
• Yield: 6 Scotch Eggs 1x

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Description

Classic homemade Scotch Eggs featuring hard-boiled eggs wrapped in a savory blend of ground pork and beef, coated in seasoned flour, egg wash, and breadcrumbs, then deep-fried to golden perfection. Perfect as a hearty snack or a protein-rich meal, these Scotch Eggs are crispy on the outside and tender inside with flavorful meat encasing the soft egg.

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Ingredients

Scale 1x2x3x

For the Meat Mixture

• 500 grams Ground Pork
• 500 grams Ground Beef
• 1 Yellow Onion, finely chopped
• 1 clove Garlic, minced
• 1 teaspoon Dijon Mustard
• 1 tablespoon Worcestershire Sauce
• 2 tablespoons Fresh Parsley, chopped
• Salt, to taste
• Ground Black Pepper, to taste

For the Eggs

• 9 Eggs (6 for boiling, 3 for egg wash)

Coating

• 1 cup All-Purpose Flour (seasoned with salt and pepper)
• 2 cups Breadcrumbs

For Frying

• Vegetable Oil, as needed for deep frying

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Instructions

1. Prepare the Meat Mixture: Using clean hands, thoroughly mix ground pork, ground beef, finely chopped yellow onion, minced garlic, Dijon mustard, Worcestershire sauce, fresh parsley, salt, and black pepper in a large bowl until all ingredients are well combined.
2. Divide the Meat Mixture: Portion the meat mixture evenly into 6 equal parts to wrap around each boiled egg.
3. Boil the Eggs: Place 6 eggs in a single layer at the bottom of a pot, add cold water to cover by at least one inch, and bring to a boil over medium-high heat. Once boiling, turn off the heat, cover, and let eggs sit for 8 to 10 minutes. Drain the hot water, cool eggs in ice water to stop cooking, then peel carefully.
4. Wrap Eggs with Meat: With damp hands, shape one portion of the meat mixture into a ball and form a cup in the center. Place a peeled hard-boiled egg inside and completely enclose the egg with the meat, smoothing seams. Repeat for all eggs.
5. Prepare for Coating: Mix salt and ground black pepper into the all-purpose flour. Beat the remaining 3 raw eggs in a separate bowl. Dredge each meat-wrapped egg in the seasoned flour, then dip into the beaten eggs, allowing excess to drip off, and finally coat generously with breadcrumbs.
6. Chill the Scotch Eggs: Cover the coated Scotch Eggs with plastic wrap and refrigerate for at least 30 minutes to firm up the coating before frying.
7. Heat the Oil: In a large heavy-bottomed pot or deep fryer, heat vegetable oil to 180°C (350°F), ensuring enough oil to submerge the Scotch Eggs fully for frying.
8. Deep Fry the Scotch Eggs: Carefully place the chilled Scotch Eggs in batches into the hot oil. Fry each batch for about 6 minutes, turning occasionally to achieve even golden, crispy crust on all sides.
9. Drain and Serve: Remove fried Scotch Eggs and let excess oil drip back into the pot. Place them on a plate lined with paper towels to absorb remaining oil. Serve warm or at room temperature.

Notes

• Make sure eggs are completely cooled and peeled gently to maintain their shape inside the meat mixture.
• Refrigerating the Scotch Eggs before frying helps the coating stick better and prevents them from falling apart during cooking.
• Maintain oil temperature around 180°C (350°F) for frying to ensure crispiness without absorbing too much oil.
• Breadcrumbs can be seasoned with herbs or spices for extra flavor variation.
• Leftover Scotch Eggs can be stored refrigerated and reheated in the oven for best texture retention.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Snack
• Method: Frying
• Cuisine: British

Keywords: Scotch Eggs, British snack, deep-fried eggs, meat wrapped eggs, crispy eggs, picnic food