Materials for Scotch Egg:
- 3 bowls
- Plastic Wrap
- Ground Pork or Favorite Breakfast Sausage (out of casing)
- Soft or Hard Boiled Eggs
- Egg Wash
- Bread Crumbs
Optional Seasonings for ground meat:
- Maple syrup
- Crushed fennel seeds
Pro Tip: You can use any meat and any seasonings! Sky is the limit!
Goal for Scotch Egg:
Texture: Crunchy skin with moist meat and perfectly soft or hard boiled egg.
Color: Golden brown.
Guide for Scotch Egg:
- Soft or Hard Boil your egg (our soft/hard boil guide is right here). Let it cool before peeling!
- While boiled eggs are cooling, season your ground pork and mix well, place in freezer to keep cold.
- Peels eggs and keep cold in freezer.
- Pro Tip: If you’re starting to get the theme, it’s to keep everything extremely cold! It will be easier to handle.
- Set up your seasoned flour/egg wash/bread crumb station.
- Place a dinner plate sized plastic wrap piece on the table then plop a serving spoonful of your ground meat on it. Place another plate sized plastic wrap piece on top and press meat to make a thin sheet of ground meat.
- Place a boiled egg in the middle of the meat sheet and wrap the boiled egg with the meat.
- Pro Tip: Use the bottom layer of plastic wrap to help you wrap the boiled egg, take the ends and spin it tight.
- Unwrap the egg from the plastic and place into flour mix with one hand (designate this the “dry hand”) then egg wash with other hand (“wet hand”) and then drop it into the bread crumb mix (and mix with “dry hand”). Pack it nice and tight.
- Carefully place in frying oil and fry slow on medium to allow the inside to cook and without burning the outside.
- Pro Tip: Golden brown is the way to go! If it browns to quickly but the meat inside is undercooked then you can simply put it in the oven to finish cooking.
- Place aside to let rest then plate and enjoy!