Scotch Eggs
KI-generiertes Bild
British

Scotch Eggs

Soft-centered eggs wrapped in seasoned pork sausage, crisp breadcrumbs, and fried until deeply golden. Serve warm or chilled with mustard for a classic British snack.

50 min 4 Portionen Medium
Alle Rezepte

Zubereitung

1
Place 4 eggs in a saucepan, cover with cold water, and bring to a gentle boil. Cook for 6 minutes, then transfer immediately to iced water and cool for 10 minutes.
2
Peel the cooled eggs carefully and pat them dry. Mix the sausage meat with the mustard, parsley, 2 g of the salt, and the black pepper until evenly seasoned.
3
Divide the sausage mixture into 4 equal portions. Flatten each portion into a thin oval, wrap it around an egg, and seal completely with no gaps. Chill the wrapped eggs for 10 minutes.
4
Whisk the remaining egg with the remaining 2 g salt in a shallow bowl. Coat each wrapped egg first in flour, then in the beaten egg, and finally in breadcrumbs, pressing gently so the crumbs adhere.
5
Heat the oil in a deep, heavy saucepan to 170°C. Fry the eggs in batches for 6–8 minutes, turning often, until the coating is deep golden and the sausage reaches 74°C at the center.
Scotch eggs frying until their breadcrumb coating is golden KI-generiertes Bild
6
Transfer the Scotch eggs to a wire rack lined with paper towels and rest for 5 minutes so excess oil drains and the sausage finishes settling. Serve warm, or cool completely before refrigerating.
Golden Scotch eggs resting on a rack with one cut open KI-generiertes Bild

Warum dieses Rezept gelingt

Briefly boiling the eggs creates a tender, slightly soft center, while chilled eggs and a thin sausage layer make wrapping manageable. A two-stage coating gives the exterior its characteristic crisp shell.

Aufbewahren und Aufwärmen

So bewahrst du es auf

Refrigerate cooled Scotch eggs in an airtight container for up to 3 days. Do not leave them at room temperature for more than 2 hours.

So wärmst du es auf

Reheat in a 180°C oven for 10–12 minutes until hot throughout; avoid microwaving, which softens the coating and can overcook the egg center.

Nährwerte / Portion

760kcal
34,25 gEiweiß
40,44 gKohlenhydrate
50,39 gFett
P
Pantryvale editorial kitchen
Das Rezept wurde mit vollständigen Zutaten und geordneten Kochschritten zur Veröffentlichung vorbereitet.
Veröffentlicht 13 Aug. 2026 · aktualisiert 13 Aug. 2026