Appetizer: United Kingdom – Scotch eggs

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 8 min

Total 28 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

6 large eggs, about 10 5/8 oz (300 g) edible weight (estimated, without shells)
Pork sausage meat, 1 lb (450 g) (estimated edible portion: 15 7/8 oz (450 g))
Plain flour, 1/2 cup (60 g)
2 large eggs, beaten (for coating), about 3 1/2 oz (100 g) edible weight (estimated, without shells)
Breadcrumbs, 1 cup (100 g)
Salt to taste; quantity not specified
Freshly ground black pepper to taste; quantity not specified
Oil for deep frying; amount not specified
Fresh parsley, optional; amount not specified

Show original ingredient measurements

6 large eggs, about 300 g edible weight (estimated, without shells)
Pork sausage meat, 1 lb / 450 g (estimated edible portion: 450 g)
Plain flour, 1/2 cup (60 g)
2 large eggs, beaten (for coating), about 100 g edible weight (estimated, without shells)
Breadcrumbs, 1 cup (100 g)
Salt to taste; quantity not specified
Freshly ground black pepper to taste; quantity not specified
Oil for deep frying; amount not specified
Fresh parsley, optional; amount not specified

Instructions

1. 1. Gently boil the 6 eggs for 8–9 minutes until hard-cooked. Cool them in an ice bath and peel.
2. 2. Divide the sausage meat into 6 portions. Flatten each portion and wrap it tightly around one peeled egg, sealing the sausage around the egg.
3. 3. Roll each sausage-wrapped egg in the flour, dip it in the beaten eggs, then coat it evenly with breadcrumbs.
4. 4. Deep-fry at 170–180°C (340–355°F) for about 6–8 minutes, until golden and cooked through. Drain on paper towels, rest for a few minutes, slice in half, and serve.