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Easy Scotch Eggs Recipe Scotch eggs are a classic British treat, combining hard-boiled eggs, savoury sausages and a crispy breadcrumb coating. Perfect for picnics, parties or as a satisfying snack, this dish embodies the simplicity and consistency of traditional British cooking. Our easy Scotch egg recipe guarantees a crispy, golden crust and perfectly cooked centres every time. The origin of Scotch eggs The history of Scotch eggs is as rich as their flavor. Originating in 18th century England, they were first created as a portable snack for travelers. Over time, this delicacy evolved and gained popularity around the world. The combination of protein-rich eggs and seasoned meat makes it both delicious and nutritious. Ingredients For the eggs: 6 large eggs (plus 2 extra for coating) 1 teaspoon white vinegar (optional, for easier peeling) For the sausage mixture: 500g (1 lb) ground pork sausage 1 tsp garlic powder 1 tsp onion powder 1/2 tsp dried thyme 1/2 tsp smoked paprika Salt and black pepper, to taste Read more on next page

Easy Scotch Eggs Recipe Scotch eggs are a classic British treat, combining hard-boiled eggs, savoury sausages and a crispy breadcrumb coating. Perfect for picnics, parties or as a satisfying snack, this dish embodies the simplicity and consistency of traditional British cooking. Our easy Scotch egg recipe guarantees a crispy, golden crust and perfectly cooked centres every time. The origin of Scotch eggs The history of Scotch eggs is as rich as their flavor. Originating in 18th century England, they were first created as a portable snack for travelers. Over time, this delicacy evolved and gained popularity around the world. The combination of protein-rich eggs and seasoned meat makes it both delicious and nutritious. Ingredients For the eggs: 6 large eggs (plus 2 extra for coating) 1 teaspoon white vinegar (optional, for easier peeling) For the sausage mixture: 500g (1 lb) ground pork sausage 1 tsp garlic powder 1 tsp onion powder 1/2 tsp dried thyme 1/2 tsp smoked paprika Salt and black pepper, to taste Read more on next page

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1/ Flatten a portion of the sausage mixture into a thin patty using your hands or a piece of plastic wrap.

2/ Place a peeled egg in the center of the patty. Carefully wrap the sausage around the egg, making sure it is evenly coated and sealed without any gaps.

3/ Repeat this operation for the remaining eggs.

Step 4: Coat the Scotch eggs

1/ Prepare three bowls:

Bowl 1: Add flour.
Bowl 2: Add beaten eggs.
Bowl 3: Mix breadcrumbs and dried parsley.

2/ Roll each sausage-wrapped egg in flour, shaking off excess.

3/ Dip it in the beaten egg, ensuring complete coverage.

4/ Carefully coat the breadcrumb mixture, pressing gently to make it adhere.

Step 5: Fry the eggs

1/ Heat about 2 to 3 inches of vegetable oil in a skillet or saucepan to 350°F (175°C). Use a thermometer for accuracy.

2/ Fry the Scotch eggs in batches to avoid overcrowding. Cook for 5 to 7 minutes, turning occasionally, until the sausage is cooked through and the coating is golden brown.

3/ Remove the eggs using a skimmer and drain them on absorbent paper.

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