Scotch eggs look like they belong in a fancy pub. They’re actually just soft-boiled eggs wrapped in sausage meat, breaded, and fried. The trick? A jammy, runny yolk that spills out when you cut in. Crunchy outside, savory middle, golden inside. Let’s go.<\/p>\n\n\n\n
Ingredients<\/h2>\n\n\n\n<\/figure>\n\n\n\n
Serves 4.<\/em><\/p>\n\n\n\n
\n
4 large eggs (room temperature)<\/li>\n\n\n\n
1 lb breakfast sausage or ground pork<\/li>\n\n\n\n
\u00bd cup all-purpose flour<\/li>\n\n\n\n
2 large eggs (for breading)<\/li>\n\n\n\n
1 cup panko breadcrumbs<\/li>\n\n\n\n
\u00bd teaspoon salt<\/li>\n\n\n\n
\u00bd teaspoon black pepper<\/li>\n\n\n\n
\u00bd teaspoon paprika (optional)<\/li>\n\n\n\n
Oil for frying (vegetable or canola)<\/li>\n<\/ul>\n\n\n\n
Step-by-Step Instructions<\/h2>\n\n\n\n
Step 1: Soft Boil the Eggs<\/h3>\n\n\n\n\n
Bring a pot of water to a boil. Gently lower in 4 eggs.<\/li>\n\n\n\n
Boil for 6 minutes (for jammy yolk) or 7 minutes (firmer).<\/li>\n\n\n\n
Transfer immediately to an ice bath. Cool completely.<\/li>\n\n\n\n
Peel carefully. Set aside.<\/li>\n<\/ol>\n\n\n\n
Step 2: Set Up Breading Station<\/h3>\n\n\n\n\n
Place flour in one bowl. Beat 2 eggs in a second bowl. Place panko in a third bowl.<\/li>\n\n\n\n
Mix salt, pepper, and paprika into the panko.<\/li>\n<\/ol>\n\n\n\n
Step 3: Wrap in Sausage<\/h3>\n\n\n\n\n
Divide sausage into 4 equal portions. Flatten each into a thin patty.<\/li>\n\n\n\n
Wrap each patty completely around a soft-boiled egg. Seal seams tightly.<\/li>\n<\/ol>\n\n\n\n
Step 4: Bread the Scotch Eggs<\/h3>\n\n\n\n\n
Roll each sausage-wrapped egg in flour. Shake off excess.<\/li>\n\n\n\n
Dip into beaten egg. Let excess drip off.<\/li>\n\n\n\n
Roll in panko until fully coated.<\/li>\n<\/ol>\n\n\n\n
Step 5: Fry Until Golden<\/h3>\n\n\n\n\n
Heat 2 inches of oil in a deep pot to 350\u00b0F.<\/li>\n\n\n\n
Fry scotch eggs in batches for 5-6 minutes, turning occasionally, until deep golden brown.<\/li>\n\n\n\n
Drain on a wire rack (not paper towels, to keep crisp).<\/li>\n<\/ol>\n\n\n\n
Step 6: Serve Warm or Room Temp<\/h3>\n\n\n\n\n
Cut in half to reveal the jammy yolk. Sprinkle with flaky salt.<\/li>\n\n\n\n
Serve with mustard or hot sauce.<\/li>\n<\/ol>\n\n\n\n
Scotch eggs keep in the fridge for up to 3 days. Serve cold or at room temperature\u2014they’re traditional picnic food. To reheat crispy: air fry at 375\u00b0F for 5 minutes. Do not microwave (soggy sausage, rubbery yolk).<\/p>\n\n\n\n<\/figure>\n","protected":false},"excerpt":{"rendered":"
Soft-boiled eggs wrapped in seasoned sausage, rolled in breadcrumbs, and fried until golden. Cut one open and watch the yolk run. Pure British pub magic at home.<\/p>\n","protected":false},"author":1,"featured_media":1430,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[73],"tags":[616,619,618,617,615,613,614],"class_list":["post-1278","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-quick_meals","tag-british-appetizer","tag-easy-scotch-eggs","tag-fried-eggs","tag-picnic-food","tag-sausage-wrapped-eggs","tag-scotch-eggs","tag-soft-boiled-scotch-eggs"],"yoast_head":"\n
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