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.
Ingredients
Scale
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
Instructions
- 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.
- Divide the Mixture: Portion the meat mixture into 6 equal parts to ensure each scotch egg is evenly coated with meat.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
