This easy and delicious Scotch Eggs recipe is a quick, crispy snack perfect for any occasion. Made with simple ingredients like sausage, mustard, and breadcrumbs, these golden, crispy delights are sure to impress. Whether served hot for breakfast or as a party appetizer, they’re always a crowd-pleaser!
Ingredients Needed:
- 5 large eggs
- 1 small bunch fresh chives, chopped
- 3 large sprigs of fresh parsley, chopped
- 280g uncooked breakfast sausage
- 15g prepared English mustard
- 5g kosher salt (plus more as needed)
- 1g freshly ground black pepper
- 1g freshly grated nutmeg
- 40g all-purpose flour
- 100g panko breadcrumbs
- 1 large egg (for coating)
- 1.4 liters vegetable oil (for deep-frying)
How To Make Scotch Eggs Recipe:
- Boil the Eggs: Place 4 eggs in water, and bring to a boil. Cook for 4 minutes for jammy yolks or 7 minutes for firm yolks. Cool in ice water.
- Make Sausage Mix: Mix chopped chives, parsley, sausage, mustard, salt, pepper, and nutmeg. Divide into 4 balls.
- Set Up Coating: Put flour, breadcrumbs, and beaten egg in separate bowls.
- Wrap the Eggs: Peel the cooled eggs. Flatten sausage balls, wrap around each egg, and seal.
- Coat the Eggs: Coat each wrapped egg in flour, dip in egg, and cover in breadcrumbs.
- Fry the Eggs: Heat oil to 325°F (165°C) and fry the eggs for 4-6 minutes until golden and cooked through.
- Cool and Serve: Drain on paper towels and cool for a few minutes before serving.
Recipe Tips:
- Timing Is Key: Boil the eggs for 4 minutes for soft yolks or 7 minutes for firm ones.
- Cool the Eggs Well: Let the eggs cool fully in ice water before peeling to avoid breakage.
- Press the Sausage: Make sure the sausage wraps tightly around the egg to avoid gaps.
- Right Oil Temp: Fry at 325°F (165°C) to cook them evenly and prevent burning.
- Don’t Overcrowd: Fry in batches to keep the oil temperature steady and make them crispy.
How To Store & Reheat Leftovers:
- Refrigerate: Let the Scotch eggs cool to room temperature. Store in an airtight container in the fridge for up to 3 days.
- Freeze: Freeze Scotch eggs for up to 1 month.
- Reheat: Set the air fryer to 350°F (175°C) and heat the Scotch eggs for 5-6 minutes.
Nutrition Facts:
- Calories: 374 kcal
- Total Fat: 24g
- Saturated Fat: 9g
- Cholesterol: 124mg
- Sodium: 504mg
- Potassium: 267mg
- Total Carbohydrate: 8g
- Dietary Fiber: 1g
- Sugars: 5g
- Protein: 25g
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Eggs Benedict Recipe
- Gordon Ramsay Deviled Eggs Recipe
- Gordon Ramsay Spicy Mexican Eggs Recipe
Gordon Ramsay Scotch Eggs Recipe
Description
This easy and delicious Scotch Eggs recipe is a quick, crispy snack perfect for any occasion. Made with simple ingredients like sausage, mustard, and breadcrumbs, these golden, crispy delights are sure to impress. Whether served hot for breakfast or as a party appetizer, they’re always a crowd-pleaser!
Ingredients
Instructions
- Boil the Eggs: Place 4 eggs in water, and bring to a boil. Cook for 4 minutes for jammy yolks or 7 minutes for firm yolks. Cool in ice water.
- Make Sausage Mix: Mix chopped chives, parsley, sausage, mustard, salt, pepper, and nutmeg. Divide into 4 balls.
- Set Up Coating: Put flour, breadcrumbs, and beaten egg in separate bowls.
- Wrap the Eggs: Peel the cooled eggs. Flatten sausage balls, wrap around each egg, and seal.
- Coat the Eggs: Coat each wrapped egg in flour, dip in egg, and cover in breadcrumbs.
- Fry the Eggs: Heat oil to 325°F (165°C) and fry the eggs for 4-6 minutes until golden and cooked through.
- Cool and Serve: Drain on paper towels and cool for a few minutes before serving.
Notes
- Timing Is Key: Boil the eggs for 4 minutes for soft yolks or 7 minutes for firm ones.
- Cool the Eggs Well: Let the eggs cool fully in ice water before peeling to avoid breakage.
- Press the Sausage: Make sure the sausage wraps tightly around the egg to avoid gaps.
- Right Oil Temp: Fry at 325°F (165°C) to cook them evenly and prevent burning.
- Don’t Overcrowd: Fry in batches to keep the oil temperature steady and make them crispy.