Easy Scotch Eggs Recipe

Step-by-Step Instructions

Step 1: Prepare the Eggs

1. Place the 6 eggs in a medium saucepan and cover with cold water. Add the vinegar (optional).
2. Bring the water to a boil, then reduce to a gentle simmer. Cook for 7–8 minutes for slightly soft yolks or 10 minutes for fully cooked yolks.
3. Transfer the eggs to an ice bath to stop the cooking process. Let them cool for at least 5 minutes before peeling.

Step 2: Season the Sausage

1. In a large mixing bowl, combine the ground pork

1.  sausage, garlic powder, onion powder, thyme, smoked paprika, salt, and pepper. Mix thoroughly to ensure even seasoning.
2. Divide the sausage mixture into 6 equal portions, rolling each into a ball.

Step 3: Wrap the Eggs

1. Flatten one portion of the sausage mixture into a thin patty using your hands or a piece of plastic wrap.
2. Place a peeled egg in the center of the patty. Carefully wrap the sausage around the egg, ensuring it is evenly coated and sealed without any gaps.
3. Repeat this process for the remaining eggs.

Step 4: Coat the Scotch Eggs

1. Prepare three bowls:
   • Bowl 1: Add the flour.
   • Bowl 2: Add the beaten eggs.
   • Bowl 3: Combine the breadcrumbs and dried parsley.
2. Roll each sausage-wrapped egg in the flour, shaking off excess.
3. Dip into the beaten egg, ensuring full coverage.
4. Coat thoroughly in the breadcrumb mixture, pressing gently to adhere.

Step 5: Fry the Eggs

1. Heat about 2–3 inches of vegetable oil in a deep frying pan or pot to 350°F (175°C). Use a thermometer for accuracy.
2. Fry the Scotch eggs in batches to avoid overcrowding. Cook for 5–7 minutes, turning occasionally, until the sausage is fully cooked and the coating is golden brown.
3. Remove the eggs with a slotted spoon and drain on paper towels.

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