Deep Fried Scotch Eggs are so simple to make, look impressive and taste amazing. They contain only a few ingredients but when combined make a British dish that is both filling and tasty. The addition of the chives and flat leaf parsley make it perfect. Serve as a main dish, starter, snack and ideal as a picnic treat. I have included sausage meat in this recipe but as I also use my favourite sausages and remove them from their skins.

Deep Fried Scotch Eggs

Superb soft eggs in crunchy breadcrumb.

4.66 from 80 votes

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Course: Appetizer, Main Dish, Snacks

Cuisine: British

Keyword: Bread, Deep Fry, Eggs

Prep Time: 10

Cook Time: 6

Total Time: 16

Servings: People

Calories: 335kcal

Ingredients

400 g sausage meat
6 large eggs free range
7 tbsp breadcrumbs finer the better
1 large eggs beaten
1 tsp mustard strong
½ bunch chives finely chopped
½ bunch parsley finely chopped

Instructions

Bring a pan of water to the boil and lower the 6 eggs in.
Boil for 4 minutes and then transfer to a bowl of cold water to cool off. When cold carefully peel. The eggs will still have a runny yolk.
Finely chop the chives and parsley and add to the sausage meat with the mustard and thoroughly combine.
Divide sausage into 6 equal portions.
Turn on the deep fat fryer and heat up to 150 C.
On a lightly breadcrumb-sprinkled surface, pat out each portion to about .25cm (1/8 in) thickness.
Wrap portions completely around each of the hard boiled eggs, pressing edges together to seal in a nice ball shape.
Dip the sausage-coated eggs into the beaten egg, then carefully roll in breadcrumbs.
Repeat the process of rolling in the beaten egg and breadcrumbs.
When they are all ready, its time for frying.
Carefully lower the eggs into the fryer and cook for about 4 minutes turning regularly.
When lovely and golden brown, remove and place n kitchen paper to drain.

Nutrition

Deep Fried Scotch Eggs

Ingredients MetricImperial

Instructions

Nutrition

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Ingredients