Real Recipes From Real Home Cooks ®

scotch eggs

★★★★★ 3
a recipe by
Jana Dunkle
Carthage, MO

I got this recipe from Bon Appetite magazine, My husband and I tried it and now its one of our favorite Breakfast dinners.

★★★★★ 3
serves 4
prep time 15 Min
method Deep Fry

Ingredients For scotch eggs

  • 6 lg
  • 1 c
    all-purpose flour
  • 1 c
    finely crushed corn flakes
  • 1 pkg
  • vegetable oil (for frying)
  • salt and pepper

How To Make scotch eggs

  • 1
    Place 4 eggs in a small saucepan; add cold water to cover. Bring to a boil; remove from heat, cover, and let stand for 3 minutes. Carefully drain, then fill pan with ice water to cool eggs. Gently crack shells and carefully peel under cold running water. Place eggs in a bowl of cold water; cover and chill until cold.
  • 2
    Place flour in a wide shallow bowl and crushed corn flakes in another wide shallow bowl. Divide sausage into 4 equal portions. Pat 1 portion of sausage into a thin patty over the length of your palm. Lay 1 soft-boiled egg on top of sausage and wrap sausage around egg, sealing to completely enclose. Repeat with remaining sausage and eggs.
  • 3
    Whisk remaining 2 eggs in a medium bowl to blend. Working gently with 1 sausage-wrapped egg at a time, dip eggs into flour, shaking off excess, then coat in egg wash. Roll in corn flakes to coat.
  • 4
    Pour in oil to a depth of 2” and heat over medium heat to 375°. Fry eggs, turning occasionally and maintaining oil temperature of 350°, until sausage is cooked through and breading is golden brown and crisp, 5–6 minutes. Use a slotted spoon to transfer eggs to paper towels to drain. Season lightly with salt and pepper.