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Scotch Egg Recipe

Today’s scotch eggs recipe is a healthy take on the classic beloved British snack. It’s delicious, simple, and takes only 20 minutes to make.
Prep Time5 mins
Cook Time10 mins
Inactive time5 mins
Total Time20 mins
Course: Appetizer
Cuisine: British
Keyword: Homemade Scotch Egg Recipe, How to make Scotch Egg Recipe, scotch egg, scotch egg recipe
Servings: 4 servings
Calories: 206kcal
Author: Luna Regina

Ingredients

Instructions

  • Make the sausage: In a large bowl, mix ground pork with 1/2 tsp garlic, 1/4 tsp oregano, 1/4 tsp fresh thyme, 1/8 tsp salt, 1/4 tsp paprika, 2 tbsp whole milk, 1 tbsp all-purpose flour, 1/8 tsp black pepper, and 1/2 tsp chopped cilantro. Mix well, cover with plastic wrap, and let it rest in the fridge for 5 minutes.
  • Make the sauce: in a small bowl, combine 1 tsp Heinz ketchup and 1 tbsp Japanese mayonnaise. Mix well and set aside.
  • Boil the eggs: while the pork is resting, bring a large pot of water to a boil over high heat. Once boiling, gently lower the eggs into the pot and boil for 6 minutes. Turn off the heat and transfer the eggs to a bowl of iced water, let them rest for 2 minutes before peeling the shells.
  • Wrap the eggs: lay a piece of cling film on the cutting board. Divide the sausage into 4 equal portions. Spread one portion thinly on the plastic wrap. Place one egg in the middle, gather the corners of the cling film, and wrap the sausage around the egg. Repeat with the remaining eggs and sausage.
  • Roll in breadcrumbs: add breadcrumbs to a large bowl. Roll the meat-covered eggs in the breadcrumbs to coat evenly.
  • Fry the scotch eggs: in a saucepan, heat canola oil over medium heat for 1 minute (drop some breadcrumbs into the oil, if the oil bubbles, it’s ready for frying.) Gently lower scotch eggs into the oil with a slotted spoon and cook for 1 minute. Once cooked, remove and transfer to a dish lined with paper towels to remove excess oil.
  • Serve: drizzle with the sauce and sprinkle the remaining 1/8 tsp black pepper and 1/2 tsp fresh cilantro on top of the eggs. Or put the sauce in a separate dipping bowl.

Notes

  • (*) Only part of this ingredient will end up in the final product and we have calculated nutritional values based on that amount. The whole amount is needed for coating the eggs and deep-frying, but you will end up consuming less than the listed amounts. The actual amounts being consumed are approximately:
    2.88 tsp breadcrumbs
    1 tsp canola oil

Nutrition

Serving: 1serving | Calories: 206kcal | Carbohydrates: 5g | Protein: 14g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 198mg | Sodium: 208mg | Potassium: 148mg | Fiber: 1g | Sugar: 1g | Vitamin A: 322IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg