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Scotch eggs have a rich history rooted in British cuisine. They likely began in the 18th century. Some say they first appeared in London. The recipe aimed to create a portable meal for travelers. This made them popular among those on the go.

Scotch Eggs

Discover the delightful world of Scotch eggs, a savory treat steeped in British history and culture. These delicious snacks combine ground meat and eggs for a flavor-packed experience perfect for any occasion. Uncover essential ingredients, creative variations, and step-by-step instructions to make your own Scotch eggs at home. Explore this classic dish and impress your friends with your culinary skills.
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Ingredients
  

4 large eggs

1 pound (450g) breakfast sausage (or your favorite ground meat)

1 cup breadcrumbs (panko for extra crunch)

1 teaspoon dried thyme

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

Oil for frying

Optional: 1/4 cup grated cheese (cheddar or your choice)

Optional: A handful of fresh herbs (parsley or chives) for garnish

Instructions
 

Boil the Eggs: In a saucepan, place the eggs in cold water. Bring to a boil over medium heat. Once boiling, cover the pan and reduce the heat to low and simmer for 6-7 minutes for soft but set yolks.

    Ice Bath: After boiling, transfer the eggs to an ice bath (a bowl of cold water and ice) for about 5 minutes. This will stop the cooking process and make them easier to peel.

      Prepare the Sausage Mixture: In a bowl, combine the ground sausage with dried thyme, smoked paprika, garlic powder, onion powder, salt, and pepper. If using, mix in the grated cheese for extra flavor and richness.

        Assemble the Scotch Eggs: Peel the cooled eggs gently and pat dry. Take a portion of the sausage mixture (about the size of a golf ball) and flatten it in your palm. Place an egg in the center, encase it with the sausage, and roll it gently to ensure it’s fully covered.

          Coat with Breadcrumbs: Roll the made Scotch egg in the breadcrumbs until evenly coated for that perfect crunch. Repeat this process with all the eggs.

            Fry the Eggs: Heat the oil in a deep skillet or fryer to 350°F (175°C). Carefully add the Scotch eggs to the hot oil, frying in batches if necessary, for about 6-8 minutes until they’re golden brown and cooked through. Use a slotted spoon to remove them and drain on paper towels.

              Serve: Let the Scotch eggs cool slightly before slicing in half. Serve warm with a sprinkle of fresh herbs for garnish.

                - Prep Time: 15 mins | Total Time: 45 mins | Servings: 4