Homemade Scotch Eggs with Ground Pork and Beef Recipe

Introduction

Scotch eggs are a deliciously satisfying snack or meal, featuring a perfectly cooked egg wrapped in flavorful seasoned meat, coated in crispy breadcrumbs, and fried to golden perfection. This classic British treat is great for picnics, lunches, or a hearty appetizer that everyone will enjoy.

Ingredients

• 9 Eggs
• 500 grams Ground Pork
• 500 grams Ground Beef
• 1 Yellow Onion
• 1 clove Garlic
• 1 teaspoon Dijon Mustard
• 2 tablespoons Fresh Parsley
• 1 tablespoon Worcestershire Sauce
• Salt, to taste
• Ground Black Pepper, to taste
• 2 cups Breadcrumbs
• 1 cup All-Purpose Flour
• Vegetable Oil, as needed

Instructions

1. Step 1: In a large bowl, use clean hands to mix the ground pork, ground beef, chopped yellow onion, minced garlic, Dijon mustard, Worcestershire sauce, and fresh parsley until well combined.
2. Step 2: Divide the meat mixture into 6 even portions.
3. Step 3: Boil 6 of the eggs by placing them in a single layer in a pot and covering with cold water by an inch. Bring to a boil over medium-high heat, then turn off heat, cover, and let sit for 8 to 10 minutes. Drain, cool eggs in ice water, and peel.
4. Step 4: With damp hands, shape one portion of meat into a ball, then create a cup shape in the center. Place a peeled hard-boiled egg inside and enclose it completely with the meat. Repeat with remaining portions.
5. Step 5: Season the flour with salt and pepper. Beat the remaining 3 eggs. Dredge each Scotch egg in the seasoned flour, then in the beaten eggs, shaking off excess, and finally coat in breadcrumbs.
6. Step 6: Cover the Scotch eggs with plastic wrap and chill in the refrigerator for at least 30 minutes to firm up.
7. Step 7: Heat vegetable oil in a large pot to 180°C (350°F).
8. Step 8: Carefully fry the Scotch eggs in batches for about 6 minutes each, turning occasionally, until they are golden and crisp.
9. Step 9: Remove the eggs from oil and let excess oil drip back into the pot before placing them on a plate lined with paper towels to absorb any remaining oil.

Tips & Variations

• Use a mix of ground pork and beef for balanced flavor and juiciness, or substitute with sausage meat for extra seasoning.
• Chilling the coated Scotch eggs before frying helps them hold their shape and results in a crispier crust.
• Serve with mustard or a tangy dipping sauce to complement the rich flavors.

Storage

Store cooked Scotch eggs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or air fryer to maintain crispiness. They can also be served cold and are great for lunchboxes or picnics.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake Scotch eggs instead of frying?

Yes, baking is a healthier alternative. Preheat the oven to 200°C (400°F) and bake the prepared Scotch eggs on a greased tray for about 25-30 minutes or until golden and cooked through.

How do I know when the Scotch eggs are cooked inside?

The outside should be golden and crisp, and the meat fully cooked through. If unsure, you can cut one open to check that the meat is no longer pink and the egg yolk is set to your preference.

Homemade Scotch Eggs with Ground Pork and Beef Recipe

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★★★★★

4.4 from 106 reviews

• Author: Hailey
• Total Time: 45 minutes
• Yield: 6 Scotch Eggs 1x

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Description

Scotch Eggs are a classic British snack featuring hard-boiled eggs encased in a flavorful blend of ground pork and beef, coated in a crispy breadcrumb crust and deep-fried to golden perfection. This recipe blends savory ingredients like Dijon mustard, Worcestershire sauce, and fresh parsley to create a delicious, hearty treat perfect for picnics, appetizers, or a satisfying meal.

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Ingredients

Scale 1x2x3x

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

Eggs

• 9 Eggs

Breading

• 1 cup All-Purpose Flour
• Salt, to taste
• Ground Black Pepper, to taste
• 3 Eggs, beaten (for egg wash)
• 2 cups Breadcrumbs

Cooking

• Vegetable Oil, as needed for deep frying

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Instructions

1. Prepare the Meat Mixture: Using clean hands, combine ground pork, ground beef, finely chopped yellow onion, minced garlic, Dijon mustard, Worcestershire sauce, fresh parsley, salt, and ground black pepper in a large bowl. Mix thoroughly until all ingredients are evenly incorporated.
2. Divide the Mixture: Portion the meat mixture into 6 equal parts to ensure each scotch egg is evenly coated with meat.
3. Cook and Peel Eggs: Place 6 eggs in a single layer in a pot and cover with cold water by about an inch. Bring to a boil over medium-high heat, then turn off the heat and cover the pot to let the eggs sit for 8 to 10 minutes for hard boiling. Transfer eggs to ice water to cool before peeling.
4. Form Scotch Eggs: With damp hands, shape one portion of meat mixture into a ball. Press your thumb into the center to create a cup and carefully place a peeled hard-boiled egg inside. Mold the meat around the egg until completely enclosed. Repeat for all eggs.
5. Season and Prepare Breading Stations: Season all-purpose flour with salt and ground black pepper. Beat the remaining 3 eggs in a separate bowl. Have the breadcrumbs ready in a third dish.
6. Bread the Scotch Eggs: Dredge each meat-wrapped egg first in the seasoned flour, then dip into the beaten eggs, shaking off any excess, and finally coat well with breadcrumbs. Make sure the coating is even and thorough for a crispy finish.
7. Chill the Scotch Eggs: Wrap the breaded scotch eggs in plastic wrap and refrigerate for at least 30 minutes. This helps the coating adhere better and firms up the meat.
8. Heat the Oil: Fill a large deep pot with vegetable oil and heat it to 180°C (350°F), ideal for frying to achieve a golden crust without overcooking the meat.
9. Deep Fry the Scotch Eggs: Carefully place the chilled scotch eggs into the hot oil in batches to avoid overcrowding. Fry for about 6 minutes, turning occasionally, until the exterior is golden brown and crisp.
10. Drain and Serve: Remove the cooked scotch eggs with a slotted spoon and let excess oil drip back into the pot. Place them on a plate lined with paper towels to absorb any remaining oil before serving.

Notes

• Ensure eggs are fully cooled and peeled carefully to maintain smooth surfaces for meat wrapping.
• Do not overcrowd the frying pot to maintain consistent oil temperature.
• Use a deep-frying thermometer to monitor oil temperature precisely.
• Chilling the breaded eggs allows the coating to set, which prevents it from falling apart during frying.
• Leftover scotch eggs can be refrigerated and are delicious served cold or reheated in an oven for crispiness.

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Category: Snack
• Method: Frying
• Cuisine: British

Keywords: scotch eggs, hard-boiled eggs, ground pork, ground beef, British snack, fried food, appetizer, picnic food