Homemade Traditional Scotch Egg Recipe - With Stuffing
Hard boiled eggs coated in a delicious layer or sausage meat mixed with stuffing all encased in a crispy layer of breadcrumbs. The perfect British snack for parties, picnics and packed lunch boxes. Once you have made your own Traditional Scotch Eggs, you'll never want to buy them again!
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Servings: 6
Calories: 557kcal
Ingredients
- 8 Large Eggs
- 400 g Sausage Meat
- 200 g Sage, Onion and Apple Stuffing Mix, prepared weight
- 1 tbsp Fresh Thyme , chopped
- 1 tsp Sea Salt and Black Pepper
- 50 g Plain Flour
- 150 g Breadcrumbs
- Sunflower Oil, for deep frying
Instructions
- Place 6 eggs into a pan and cover with cold water and a generous pinch of salt. Bring to the boil and continue boiling for around 4-5 minutes.
- After boiling, remove the eggs from the heat and place them under cold running water for 2-3 minutes or into an ice bath for 5-10 minutes. Peel away the shells and set the eggs aside.
- Prepare the stuffing and allow to cool completely.
- Prepare the sage, onion, and apple stuffing mix according to the package instructions and allow it to cool completely.
- Place the sausage meat into a bowl, and add the chopped fresh thyme, salt, pepper, and cooled stuffing. Mix together until fully combined.
- In separate dishes, beat the remaining 2 eggs in one, place the flour in another, and breadcrumbs in a third dish.
- Coat your hands with a little flour, take a small handful of the sausage mixture, and encase each boiled egg with the sausage meat mixture.
- Dip each sausage-coated egg into the flour, then into the beaten egg, and finally coat thoroughly with breadcrumbs. For best results, place them in the fridge to chill for 30 minutes before frying (this helps them retain their shape and not fall apart).
- Heat oil in a deep pan to around 160°C (320°F) and carefully immerse each egg, frying for about 8 minutes or until crisp and golden brown.
- Transfer the eggs onto kitchen paper to drain any excess oil.
- Serve the Scotch eggs warm or cold. Allow to cool completely before storing.
Recipe Notes
- Egg Cooking Time: The boiling time for the eggs is crucial for achieving the right doneness. For a slightly soft centre, boil for about 4 minutes. Adjust the boiling time if you prefer harder yolks.
- Cooling Method: Using an ice bath after boiling the eggs is essential for stopping the cooking process and making peeling easier.
- Substituting Sausage Meat: Use sausages with their casing removed, turkey mince, beef mince or ground chicken instead. You can also use falafel mixture and vegetarian sausages for a vegetarian Scotch egg.
- Leftover Scotch eggs can be stored in an airtight container in the fridge for up to 3 days. Do not freeze them.
Nutrition Estimate
Calories: 557kcal | Carbohydrates: 51g | Protein: 26g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 296mg | Sodium: 1170mg | Potassium: 404mg | Fiber: 3g | Sugar: 5g | Vitamin A: 466IU | Vitamin C: 2mg | Calcium: 127mg | Iron: 5mg