Classic Scotch Eggs with Sausage and Chive Coating Recipe
This classic Scotch Eggs recipe features soft or hard-boiled eggs wrapped in a flavorful sausage mixture, coated with seasoned breadcrumbs, and deep-fried to a golden crisp. Perfect as a hearty snack, appetizer, or picnic treat, these Scotch Eggs combine the richness of sausage and egg with a crunchy exterior for a delightful contrast.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 Scotch Eggs 1x
- Category: Snack
- Method: Frying
- Cuisine: British
Ingredients
Scale
Eggs
- 5 large eggs, divided
Sausage Mixture
- 12 oz. bulk breakfast sausage
- 2 tbsp. finely sliced chives
- 1 tbsp. Dijon mustard, plus more for serving
- 1/4 tsp. ground fresh nutmeg
- 1/4 tsp. kosher salt, plus more for seasoning
- 1/2 tsp. freshly ground black pepper, divided
Coating
- 1/2 cup (60 g) all-purpose flour
- 1/2 cup plain dried bread crumbs
- Vegetable oil, for frying (6 to 8 cups)
Instructions
- Steam the Eggs: Fill a medium pot with 1/2 inch of water and bring it to a boil over high heat. Gently lower 4 eggs into the pot using a spoon or tongs, then reduce heat to medium-low and cover. Let the eggs steam — 7 minutes for soft-boiled yolks or 10 minutes for hard-boiled yolks— adjusting heat to maintain a gentle simmer.
- Prepare Ice Bath: While eggs cook, fill a large bowl halfway with ice and add cold water to create an ice bath. This will stop the cooking process once eggs are done.
- Cool and Peel Eggs: Use a slotted spoon to transfer the eggs into the ice bath. Let them cool completely, then carefully peel them and set aside.
- Make Sausage Mixture: In a large bowl, mix the bulk breakfast sausage, sliced chives, 1 tablespoon Dijon mustard, ground nutmeg, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Combine well with your hands, then divide the mixture into 4 equal portions.
- Prepare Coating Stations: Place the all-purpose flour in a shallow dish. Beat the remaining 1 egg in a second shallow dish. In a third shallow dish, mix the bread crumbs with the remaining 1/2 teaspoon black pepper.
- Wrap Eggs: Line a baking sheet with parchment paper. Flatten one portion of sausage mixture into a 6-inch oval. Place a peeled egg in the center and carefully wrap the sausage around it, rolling gently between your palms to enclose and smooth the surface.
- Coat Eggs: Dredge the sausage-wrapped egg in flour, then dip it in the beaten egg, letting excess drip off. Roll it in the seasoned bread crumbs, pressing firmly to make them stick. Transfer to the prepared baking sheet. Repeat with remaining eggs and sausage.
- Heat Oil: Line a plate with paper towels for draining. In a large, deep pot, pour vegetable oil to a 2-inch depth and heat until it registers 325°F on a deep-fry thermometer or until a breadcrumb sizzles when dropped in.
- Fry Scotch Eggs: Gently lower 2 eggs into the hot oil using a slotted spoon. Fry, turning occasionally, until golden brown all over, about 4 to 5 minutes total. Transfer to the paper towel-lined plate and immediately season with salt. Repeat with remaining eggs, adjusting temperature as needed.
- Serve: Enjoy the Scotch Eggs warm or at room temperature with extra Dijon mustard on the side for dipping.
Notes
- For a softer yolk, steam eggs for 7 minutes; for a firm yolk, steam for 10 minutes.
- Use a deep-fry or instant-read thermometer to maintain accurate oil temperature for optimal frying.
- Adjust seasoning in sausage mixture to taste; fresh herbs like parsley can be added for variation.
- Leftover Scotch Eggs can be refrigerated and gently reheated in an oven to retain crispiness.
- Be cautious when frying to avoid overcrowding the pot, as this can lower the oil temperature and result in soggy coating.
Keywords: Scotch Eggs, Sausage Wrapped Eggs, British Snack, Deep Fried Eggs, Breakfast Sausage Recipe
