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Easy Proper Scotch Eggs with Mustard Sauce

By: Paula from
Easy Proper Scotch Eggs with Mustard Sauce
Easy Proper Scotch Eggs with Mustard Sauce
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"Every other Sunday, we would go to on holiday to the seaside, and Brighton Beach was my favourite. Scotch Eggs always filled our picnic basket, along with some Derby Cheese, pickled onions, piccalilli, flaky sausage rolls, scones, and tarts. If I was a good girl, Mum would surprise me with a small paper bag full of pear drops. I could spend the entire day frolicking at the seaside, filling the empty picnic basket with the most beautiful hand-picked pebbles I was able to discover. Now that I’m an adult, living in Canada, when I hear Scotch Eggs, it brings me right back to that exact time and place when life seemed so much simpler."

Serves: 4 People

Chilling Time: 10 min

  • 24 ounces ground pork or ground meat of choice
  • 2 cups flour
  • 4 cups panko
  • 2 teaspoons garlic powder
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 4 eggs, beaten
  • 8 hard (or soft) boiled eggs, cooled
  • Vegetable oil for frying
  1. Boil eggs, cool, peel and set aside
  2. Mix the sausage, garlic powder and pepper and set aside
  3. Split the sausage into 8 equals size balls
  4. Form each ball of sausage into a thin patty, approximately 4 inches around
  5. Place an egg into the center of each patty and form it around the egg, making sure to completely seal it. Set aside
  6. After all eight eggs are wrapped in sausage, set up three bowls for dipping. One with the flour, one with the beaten egg and one with the Panko
  7. Roll each egg in the flour, then the beaten egg, and then the Panko. Gently press the Panko into the sausage to completely cover it. Set aside
  8. When your oil is heated to 340 degrees, gently lower one egg at a time into it. You can fry two at time
  9. Cook for 4-5 minutes or until a deep golden brown all the way around.
  10. Remove from oil with a slotted spoon and place on paper towels. Serve with Dijon or spicy mustard sauce

Panko burns quick, so do not make your oil too hot! Many people eat these with soft or medium boiled eggs. These go pretty quick, so I fried two at a time and prepped the next two while they cooked.

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I am pretty sure regular bread crumbs would work. I am sure Panko was not originally used. I would love to try making Scotch eggs. It seems simple enough. Now, to just get my chickens to lay enough eggs to make them. These would be great to make up the night before and fry them in the morning.

Ooh I love Scotch Eggs! I have always wanted to make them. This recipe sounds easy enough to follow. I don't have any Panko though. Do you think this would work with regular bread crumbs? Has anybody tried this? I just wonder if it would still give the right texture after frying.


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