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Servings:

Scotch Eggs

Scotch Eggs are a classic dish from the British Isles, and is commonly associated with Scotland. A hard boiled egg is encased in a mixture of beef, pork and herbs, then crumbed and deep fried until golden and crispy. Served hot or cold, these little babies are great as a snack, a meal, by themselves or sliced up and served on sandwiches (my favourite!) - give it a go!

Total Time

1hr 15min

4.3

3 Ratings

Author: One Pot Chef Show

Servings:

Ingredients

•

Eggland's Best Classic Eggs

•

1.1 lb

Ground Pork

•

1.1 lb

Ground Beef

•

Small Yellow Onion , grated

•

1 clove

Garlic , crushed

•

1 tsp

Dijon Mustard

or Mild Mustard

•

2 Tbsp

Fresh Parsley , chopped

•

1 Tbsp

Worcestershire Sauce

•

to taste

Salt

•

to taste

Ground Black Pepper

•

2 cups

Breadcrumbs

or Fresh or Store-Bought

•

1 cup

All-Purpose Flour

•

as needed

Vegetable Oil

Cooking Instructions

Using clean hands, mix Ground Pork (1.1 lb) , Ground Beef (1.1 lb) , Yellow Onion (1) , Garlic (1 clove) , Dijon Mustard (1 tsp) , Worcestershire Sauce (1 Tbsp) , and Fresh Parsley (2 Tbsp) in a large bowl.

Divide the mixture into 6 even portions.

Boil 6 of the Eggland's Best Classic Eggs (6) . Place the eggs in a single layer at the bottom of the pot and cover with cold water by an inch. Bring to a boil over medium-high heat. Turn off the heat, cover, and let sit for 8 to 10 minutes. Drain the water, cool the eggs in ice water and peel.

Using damp hands, roll one portion into a ball. Then, push in the center to make a cup shape. Place a deshelled hard-boiled egg in the center and enclose it entirely with the meat mixture. Repeat until meat mixture is all used. Set aside.

Season the All-Purpose Flour (1 cup) with Salt (to taste) and Ground Black Pepper (to taste) . Beat the 3 remaining Eggland's Best Classic Eggs (3) . Dredge a scotch egg in seasoned flour and egg. Shake off any access egg, and coat with Breadcrumbs (2 cups) . Repeat with remaining scotch eggs.

Cover the scotch eggs with plastic wrap and place in the fridge to chill for a minimum of 30 minutes.

In a large pot, place Vegetable Oil (as needed) and allow to heat to 180 degrees C (350 degrees F).

Carefully place scotch eggs in the oil. Cook for about 6 minutes per batch or until golden and crisp on the outside, turning occasionally.

When removing from oil, allow excess oil to drip back into the pot before placing on a plate with absorbent paper towels.

Nutrition Per Serving

CALORIES

684

FAT

37.7 g

PROTEIN

48.4 g

CARBS

33.3 g