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Scotch eggs have a rich and tasty history. They likely began in England during the 18th century. Some say they came from a recipe in London. Others believe they trace back to the Scots. The name "Scotch" may refer to the Scots, but it also means "to wrap" in old English.

Scotch Eggs

Discover the delightful world of Scotch Eggs with this creative guide that highlights their rich history and mouthwatering variations! Perfect for brunch, picnics, or parties, Scotch Eggs can be made in many styles—from traditional recipes to vegetarian options and spicy twists. Join us as we explore easy recipes, serving suggestions, and the best dips to pair with these tasty bites. Click through to dive into the full recipe and elevate your gatherings with these savory snacks!
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Ingredients
  

4 large eggs

1 pound (450g) ground sausage meat (use a mix of pork and sage for extra flavor)

1 cup breadcrumbs (preferably panko for extra crispiness)

1 teaspoon dried thyme

1 teaspoon onion powder

1 teaspoon garlic powder

½ teaspoon black pepper

Salt to taste

1 tablespoon Dijon mustard

½ cup all-purpose flour (for coating)

Oil for deep frying

Instructions
 

Soft Boil the Eggs: Bring a pot of water to a boil. Carefully add the eggs and boil for 6-7 minutes for a soft yolk. Transfer them to an ice bath immediately to stop the cooking process. Once cool, peel the eggs gently and set aside.

    Prepare the Sausage Mixture: In a mixing bowl, combine the ground sausage meat, dried thyme, onion powder, garlic powder, black pepper, salt, and Dijon mustard. Mix until everything is well integrated.

      Wrap the Eggs: Divide the sausage mixture into 4 equal portions. Flatten each portion in the palm of your hand and place a peeled egg in the center. Gently encase the egg with the sausage meat, ensuring it’s fully covered. Repeat with the remaining eggs.

        Coat the Eggs: Set up a breading station. Place the flour in one dish, the beaten eggs (2 eggs mixed) in another, and the breadcrumbs in a third. First, roll each sausage-wrapped egg in flour, then dip in the beaten eggs, and finally coat with breadcrumbs, pressing down slightly to ensure the breadcrumbs stick well.

          Fry the Scotch Eggs: Heat oil in a deep pan or fryer to 350°F (175°C). Carefully add the Scotch eggs, a few at a time, frying for about 6-8 minutes or until golden brown and cooked through. Use a slotted spoon to remove them from the oil and place on paper towels to drain excess oil.

            Serve & Enjoy: Once slightly cooled, slice each Scotch egg in half to reveal the beautiful layers.

              Prep Time: 20 minutes | Total Time: 45 minutes | Servings: 4

                - Presentation Tips: Serve warm on a rustic wooden board, with mustard and a sprinkle of fresh parsley for garnish. You can also serve alongside pickles for extra zest!