Easy Recipe: How to Make Scotch Eggs

A little over 10 years ago, I was introduced to Scotch Eggs for the first time while I was in England. It was not love at first sight, but the idea of a hard boiled egg, wrapped in sausage, coated in breadcrumbs and deep fried grew on me.  When I first heard about these, I natually assumed they were from Scotland, but that's not the case.

Supposedly, the London department store Fortnum & Mason invented Scotch eggs way back in 1738.  According to Wikipedia, they're also a traditional snack food served on a stick at the Minnesota State Fair in the U.S. If you look hard enough, you will find Scotch eggs in the Philadelphia area, but they are not common at all.

So, this past week, I decided to make Scotch Eggs at home, and it was actually a lot easier than I expected. Everyone love it and I'm looking forward to making them again for Easter!

Here's how to make scotch eggs.  You will need:

  • 1 dozen hard boiled medium size eggs
  • 2 pounds of Jimmie Dean Raw Pork Sausage
  • About 2 cups of Panko Breadcrumbs
  • 2 raw eggs
  • 1 bottle of Canola Oil

First, I preheated my oven to 350 degrees F.  Then, I poured the bottle of Canola Oil into a deep pot and turned it on high. 

Under running water, I peeled the shells off all of the hard boiled eggs. Then, I wrapped each egg in  a layer of raw pork sausage, dipped it in raw egg and then, rolled the sausage covered egg in panko bread crumbs.

Once the oil was really hot, I gently placed one egg into the oil.  I've seen recipes that say to fry the Scotch egg for 10 minutes, but my oil was so hot, I flashed fried the egg for about 5-10 seconds which was perfect.

Then, once all my eggs were ready and fried, I placed them on a baking sheet and baked them for about 25 minutes.

If you love breakfast and brunch, you have to try this recipe. Technically, they are good for any time of day. My kids love eggs & sausage, so no matter when they're eating them, it's a fun, family-friendly treat.

Have you ever had Scotch Eggs?  What do you think?

Recipe adapted from AllRecipes.com