Bluegrass Seniors Magazine
Recipes
Southern Style Scotch Eggs
Southern Style Scotch Eggs
These Southern-style Scotch eggs are a hearty, down-home twist on a classic dish. Each one wraps a soft-boiled egg in seasoned sausage, then coats it in crispy breadcrumbs and fries it to golden perfection. Whether served as an appetizer, a picnic snack, or part of a weekend brunch, they’re packed with comfort and flavor. Pair them with a side of greens or a dab of mustard for a satisfying treat that’s sure to impress family and friends.
Ingredients:
- 6 large eggs
- 1 pound breakfast sausage (mild or spicy, your choice)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/2 cup all-purpose flour
- 2 eggs, beaten (for coating)
- 1 cup plain breadcrumbs (Panko for extra crunch)
- Oil for frying
- Salt and pepper to taste
- Optional: stone-ground mustard or hot sauce for serving
Instructions:
- Boil the eggs: Place 6 large eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, cover the pot, remove it from heat, and let the eggs sit for 7–8 minutes for a just-set yolk. Transfer the eggs to a bowl of ice water to cool. Once cool, peel and pat dry.
- Prepare the sausage mixture: In a bowl, mix the sausage with garlic powder, onion powder, and black pepper. Divide into 6 equal portions.
- Wrap the eggs: Flatten each sausage portion into a thin patty. Place a peeled egg in the center and gently wrap the sausage around it until the egg is fully enclosed. Smooth out any seams.
- Bread the eggs: Set up a dredging station with three bowls: flour in the first, beaten eggs in the second, and breadcrumbs in the third. Roll each sausage-wrapped egg in flour, then dip in egg wash, then coat with breadcrumbs.
- Fry the Scotch eggs: Heat oil in a deep pan to 350°F. Fry 2 or 3 eggs at a time, turning gently, for 5–6 minutes or until golden brown and cooked through. Transfer to a paper towel-lined plate.
- Serve: Slice in half to show off the yolk and serve warm with a side of leafy greens or mustard for dipping. Sprinkle with a little salt and black pepper just before serving.
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