Scotch Eggs
Scotch Eggs | Recipe
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Scotch Eggs | Recipe

Nils – Head Chef Nils – Head Chef
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Just Spices
Cooking Time:
35 min
Difficulty | Just Spices Difficulty | Just Spices Difficulty | Just Spices
Difficulty:
Easy
Persons

Ingredients

1
Boil the 6 eggs for about 5 minutes and leave to cool completely in cold water.
2
In the meantime, prepare the mustard sauce. Melt the butter in a saucepan over medium heat until it bubbles slightly. Add the flour and stir for about 30 seconds. Add the milk while stirring. Finally, add the mustard and Egg Topping. Reduce the heat so that the sauce is kept just warm. Stir occasionally so that it does not burn.
3
Carefully peel the boiled eggs. Beat the extra raw egg and season with 1 tsp Egg Topping. Remove the skin from the sausages. Briefly knead the sausage meat and divide into 6 equal portions. Flatten each to about 1 cm thick and carefully wrap around each boiled egg. Roll in the beaten egg, then coat in the breadcrumbs.
4
Heat a deep fryer to 180°C, or put enough oil in a saucepan and heat to 180°C. Then gradually add the eggs. Deep-fry the eggs for about 5 minutes. Remove and drain on kitchen paper.
5
Wash the parsley, pat dry, pluck off the leaves and roughly chop. Stir into the mustard sauce. Serve the Scotch eggs with the mustard sauce to dip into. Heaven!

Nutritional information: (Per person)

Calories
460 kcal

Carbohydrates
13 g

Protein
20 g

Fat
37 g

Method
1
Boil the 6 eggs for about 5 minutes and leave to cool completely in cold water.
2
In the meantime, prepare the mustard sauce. Melt the butter in a saucepan over medium heat until it bubbles slightly. Add the flour and stir for about 30 seconds. Add the milk while stirring. Finally, add the mustard and Egg Topping. Reduce the heat so that the sauce is kept just warm. Stir occasionally so that it does not burn.
3
Carefully peel the boiled eggs. Beat the extra raw egg and season with 1 tsp Egg Topping. Remove the skin from the sausages. Briefly knead the sausage meat and divide into 6 equal portions. Flatten each to about 1 cm thick and carefully wrap around each boiled egg. Roll in the beaten egg, then coat in the breadcrumbs.
4
Heat a deep fryer to 180°C, or put enough oil in a saucepan and heat to 180°C. Then gradually add the eggs. Deep-fry the eggs for about 5 minutes. Remove and drain on kitchen paper.
5
Wash the parsley, pat dry, pluck off the leaves and roughly chop. Stir into the mustard sauce. Serve the Scotch eggs with the mustard sauce to dip into. Heaven!

Nutritional information: (Per person)

Calories
460 kcal

Carbohydrates
13 g

Protein
20 g

Fat
37 g

SCOTCH EGGS

Scotch eggs are a traditional British picnic snack. A jammy egg encased in spicy sausage meat, covered in breadcrumbs, then deep-fried and devoured on village greens all summer long. This recipe brightens up the old favourite with our Egg Topping.  

 

BRUNCH RECIPES

Scotch eggs are a welcome addition to your next picnic basket. If you’re looking for more home-grown inspiration, check out our recipe collection of British food. You’ll find sweet and savoury recipes like tuna melt and piccalilli for old-school nostalgia!For more recipes with eggs and Egg Topping, head over to our Egg Topping recipe collection. It’s egg-celent!

Ingredients

Persons

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