Scotch Eggs Recipe: How to make home made Scotch Eggs, the perfect British snack or picnic food. Hard boiled eggs wrapped in sausage and breaded.

I first had a Scotch egg years and years ago, when I lived in England. I was studying there. A British friend invited me and another international student to her parents house for Easter break. While we were there we went on a picnic one day.

I’d never had a Scotch egg before, but was delighted to meet its aquentance. I thought the whole idea of a delicious hard boiled egg wrapped in sausage and breaded was pretty much brilliant. Perfectly portable and so delicious. And they are certainly a wonderful choice for a picnic.

I’ve made them a few times for picnics and tea parties over the years, and knew they’d be great for our British Picnic. I shared all the details of our British Picnic here, so be sure to check it out for some great ideas.

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The last time we made Scotch Eggs I included them as part of the charcuterie board for our Spring Tablescape someone requested the recipe so this time I took photos so I could share with you.

Scotch Eggs

Ingredients

6 eggs
6 sausages (I used mild Italian sausage)
1/4 cup of flour
1 egg beaten with a little water
1/2 cup of bread crumbs
oil for pan frying

Instructions

Begin by hard boiling your eggs. Bring the water to a boil and let them cook for 10 min. then remove them, run under cold water and remove the shells.
For the sausage, first remove the casing. Then use one sausage per egg. Flatten the sausage meat, and wrap it around your egg. Make sure your eggs are dry, because if not they sausage meat won't stick well and might come off later when you fry them.
Next is breading the sausage coated eggs. Dip them first in flour, then in the egg mixture, and then into the bread crumbs.
To cook your Scotch eggs, pan fry them on each side until golden brown in a frying pan with about a half an inch of oil.
Once the Scotch eggs are browned all over place them on a baking sheet and finish in the oven at 350 for 10-15 min. until the sausage meat is fully cooked.
Serve warm, room temperature or cold.