Easy Proper Scotch Eggs with Mustard Sauce
"Every other Sunday, we would go to on holiday to the seaside, and Brighton Beach was my favourite. Scotch Eggs always filled our picnic basket, along with some Derby Cheese, pickled onions, piccalilli, flaky sausage rolls, scones, and tarts. If I was a good girl, Mum would surprise me with a small paper bag full of pear drops. I could spend the entire day frolicking at the seaside, filling the empty picnic basket with the most beautiful hand-picked pebbles I was able to discover. Now that I’m an adult, living in Canada, when I hear Scotch Eggs, it brings me right back to that exact time and place when life seemed so much simpler."
NotesPanko burns quick, so do not make your oil too hot!
Many people eat these with soft or medium boiled eggs.
These go pretty quick, so I fried two at a time and prepped the next two while they cooked.
Serves4 People
Preparation Time20 min
Chilling Time10 min
Cooking Time20 min
Ingredients
- 24 ounce ground pork or ground meat of choice
- 2 cup flour
- 4 cup panko
- 2 teaspoon garlic powder
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 4 eggs, beaten
- 8 hard (or soft) boiled eggs, cooled
- Vegetable oil for frying
Instructions
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Boil eggs, cool, peel and set aside
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Mix the sausage, garlic powder and pepper and set aside
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Split the sausage into 8 equals size balls
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Form each ball of sausage into a thin patty, approximately 4 inches around
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Place an egg into the center of each patty and form it around the egg, making sure to completely seal it. Set aside
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After all eight eggs are wrapped in sausage, set up three bowls for dipping. One with the flour, one with the beaten egg and one with the Panko
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Roll each egg in the flour, then the beaten egg, and then the Panko. Gently press the Panko into the sausage to completely cover it. Set aside
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When your oil is heated to 340 degrees, gently lower one egg at a time into it. You can fry two at time
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Cook for 4-5 minutes or until a deep golden brown all the way around.
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Remove from oil with a slotted spoon and place on paper towels. Serve with Dijon or spicy mustard sauce