QiMeal
Scotch Eggs
Scotch Eggs · ready in 42 min · 2 servings · 647 kcal per serving · medium · 6 ingredients
A British pub classic with a jammy egg tucked inside savory sausage and crisp crumbs, built for breakfast or a sturdy picnic bite.
- Prep
- 24 min
- Cook
- 18 min
- Total
- 42 min
- Serves
- 2
- kcal
- 647
- Difficulty
- medium
Ingredients · 2 servings
- 3Egg, 2 boiled and 1 beaten
- 220 gSausage meat, chilled
- 45 gBreadcrumb, dry
- 1 gSalt
- ½ gBlack pepper, ground
- 30 mlOlive oil, for frying
Equipment
stovetop, saucepan, mixing bowl, tray, kitchen thermometer, slotted spoon, skillet, paper towel, fork, tongs, knife, serving plate
Instructions
- Gather Ingredients
Gather 3 eggs, sausage meat, breadcrumbs, salt, pepper, and olive oil with a saucepan, bowl, tray, thermometer, slotted spoon, and skillet. · 5 min
What to look for: All ingredients are measured and tools are within reach.
- Boil Eggs
Lower 2 eggs into gently boiling water and cook 6 minutes, then chill in cold water until the shells feel cool. · 8 min
What to look for: The eggs are cool enough to handle and the shells are intact.
- Peel Eggs
Peel the cooled eggs carefully, pat them dry, and keep the remaining egg ready for beating. · 4 min
What to look for: The peeled eggs are smooth, dry, and not split.
- Season Sausage
Mix sausage meat with salt and black pepper, then divide it into 2 equal flat rounds on a clean tray. · 4 min
What to look for: The sausage is evenly seasoned and shaped into 2 thin rounds.
- Wrap Eggs
Press 1 sausage round around each boiled egg, sealing the meat evenly so no egg white shows through. · 6 min
What to look for: Each egg is fully enclosed in an even sausage layer.
- Crumb Coating
Beat the remaining egg, dip each wrapped egg in it, then roll in breadcrumbs and press gently for an even coat. · 5 min
What to look for: The crumb coating covers the sausage evenly with no bare patches.
- Fry Eggs
Heat olive oil in a skillet to 170°C / 338°F, fry the eggs while turning often until crumbs are deep golden and sausage reaches 71°C / 160°F. · 10 min
When it is done: Check the sausage layer with a thermometer and confirm 71°C / 160°F in the meat.
- Drain Rest
Lift the Scotch eggs onto paper towels and rest 3 minutes so the crust stays crisp and the juices settle. · 3 min
What to look for: The crust looks dry and crisp with only a light sheen.
- Serve Warm
Serve warm for breakfast, slicing each egg in half only after resting to keep the soft yolk neat. · 2 min
What to look for: The center is jammy and the sausage layer holds its shape.
Nutrition (per serving)
| kcal | 647 |
|---|---|
| Protein | 28 g |
| Carbohydrates | 19 g |
| of which sugars | 2 g |
| Fat | 50 g |
| of which saturated | 14 g |
| Fibre | 1 g |
| Sodium | 1128 mg |
Nutri-ScoreD
Allergens
Contains: eggs, gluten
May contain: sulphites
Storage and reheating
- Fridge: up to 3 days
- Freezer: not recommended
- Reheat in a 180°C / 356°F oven until hot throughout and the crumb is crisp.
Ingredient substitutions
Egg
- Chicken egg: Use standard large eggs for the most predictable soft center.
Sausage meat
- Plain sausage meat: Choose a simple butcher style sausage meat without sweet additions.
Breadcrumb
- Fine breadcrumb: Fine crumbs make a neat, even crust around the sausage.
Salt
- Fine salt: Fine salt disperses evenly through the sausage meat.
