Scotch Eggs

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“Although Scotch Eggs have been around for eons, I first tasted them when I was a college student at Edinburgh University. They were heavily seasoned and accompanied by a pint of Newcastle Brown Ale (and NOT the weakened variety of Newcastle Brown that is sold in bottles in the U.S.!)”
READY IN:
50mins
SERVES:
2
YIELD:
4 cackleberries
UNITS:
US

Ingredients Nutrition

Directions

  1. Hard-boil the eggs by placing them in a pan of cold water and heating slowly until it starts to simmer.
  2. Do not allow water to boil as this will toughen the whites, but keep at this temperature for 30 min.
  3. Place the eggs in cold water and remove the shells when the eggs are quite cold.
  4. Dip them in seasoned flour.
  5. Cover with sausage meat, then dip in beaten egg and coat with breadcrumbs, pressing crumbs well in.
  6. Fry in deep fat or oil (375°F) until golden brown.
  7. Drain, and cut in halves.
  8. Serve hot or cold.

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