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.
Ingredients
Scale
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
Instructions
- 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.
- Divide the Meat Mixture: Portion the meat mixture evenly into 6 equal parts to wrap around each boiled egg.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
