Homemade Scotch Eggs with Spicy Pork and Chives Recipe

Introduction

Scotch eggs are a classic British snack featuring soft-boiled eggs wrapped in seasoned sausage meat, coated in crispy breadcrumbs, and fried to golden perfection. This recipe guides you through creating tender eggs with a flavorful pork crust, perfect for picnics or a hearty appetizer.

Ingredients

• 8 large eggs, divided
• 1 tbsp white vinegar
• ¾ tsp kosher salt
• ¾ tsp onion powder
• ½ tsp garlic powder
• ½ tsp poultry seasoning
• ¼ tsp allspice
• ¼ tsp pepper
• 1 ½ lb lean ground pork
• 2 tsp grainy mustard
• 1 tbsp chopped fresh chives
• ½ cup all-purpose flour
• ¼ cup water
• 2 ½ cups panko crumbs
• Vegetable oil, for frying
• Extra chopped chives, for garnish

Instructions

1. Step 1: Fill a large saucepan with water and bring it to a boil. Add the vinegar. If your eggs are cold, place them in warm water to bring them to room temperature before cooking to ensure accurate timing.
2. Step 2: Add six eggs to the boiling water and set a timer for 4 ½ minutes for soft boiled eggs. Once time is up, remove the pot from heat, drain the water, then fill it with cold water and ice cubes to stop the cooking. When cooled, carefully peel the eggs and set aside.
3. Step 3: In a small bowl, mix kosher salt, onion powder, garlic powder, poultry seasoning, allspice, and pepper. In a larger bowl, combine ground pork with the spice mix, mustard, and chives, using your hands to mix evenly. Divide the mixture into six portions.
4. Step 4: Place the flour in a shallow dish. Roll each peeled egg in the flour, shaking off excess. Flatten one pork portion into a disc, place the egg on it, and carefully wrap the pork around the egg, sealing the edges. Refrigerate until ready to bread.
5. Step 5: Prepare a breading station with flour in the first container, whisked eggs mixed with water in the second, and panko crumbs in the third. Roll each pork-wrapped egg in flour, then the egg mixture, and finally the panko crumbs, pressing gently to adhere. Place on a plate and repeat.
6. Step 6: For a second coat, roll each breaded egg again in the egg mixture and then in panko. Refrigerate until frying.
7. Step 7: Heat about 3 inches of vegetable oil in a deep saucepan to 320°F (use a thermometer to monitor). Carefully fry 2 or 3 eggs at a time, keeping the oil between 310°F and 320°F. Turn the eggs regularly and cook for 12 minutes or until the pork reaches an internal temperature of 165°F.
8. Step 8: Remove the eggs with a slotted spoon and drain on a rack or paper towel-lined baking sheet. Garnish with extra chopped chives if desired. Serve warm and enjoy!

Tips & Variations

• Bringing eggs to room temperature before boiling helps maintain consistent cooking and prevents cracking.
• Use a meat thermometer to ensure the pork is safely cooked to 165°F without overcooking the egg.
• Try swapping ground pork for ground turkey or sausage seasoned to your taste for a different twist.
• For a baked version, preheat your oven to 375°F and bake the breaded eggs on a wire rack for about 25 minutes until golden.

Storage

Store cooked Scotch eggs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven (around 300°F) to retain crispiness or microwave briefly if short on time, though the crust may soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Scotch eggs ahead of time?

Yes, you can prepare and bread the eggs ahead, then refrigerate them before frying. For best texture, fry just before serving.

What if I prefer hard-boiled eggs?

You can cook the eggs longer—about 9-10 minutes—for a firm yolk. Adjust the boiling time before wrapping to suit your preference.

Homemade Scotch Eggs with Spicy Pork and Chives Recipe

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★★★★★

4.7 from 127 reviews

Classic Scotch Eggs feature soft-boiled eggs encased in seasoned ground pork, coated with crispy panko crumbs, and deep-fried to golden perfection. This recipe creates a deliciously crunchy exterior with a tender, flavorful center, perfect as a hearty snack or a delightful entree.

• Author: Cleo
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Yield: 6 Scotch Eggs 1x
• Category: Snack
• Method: Frying
• Cuisine: British

Ingredients

Scale 1x2x3x

Eggs and Boiling

• 8 large eggs, divided
• 1 tbsp white vinegar

Seasonings for Pork

• ¾ tsp kosher salt
• ¾ tsp onion powder
• ½ tsp garlic powder
• ½ tsp poultry seasoning
• ¼ tsp allspice
• ¼ tsp pepper

Meat Mixture

• 1 ½ lb lean ground pork
• 2 tsp grainy mustard
• 1 tbsp chopped fresh chives

Breading

• ½ cup all-purpose flour (plus extra for breading station)
• ¼ cup water
• 2 remaining large eggs (for breading station)
• 2 ½ cups panko crumbs

Frying

• Vegetable oil, for frying

Garnish

• Extra chopped chives, for garnish

Instructions

1. Prepare Eggs: Fill a large saucepan with water and bring it to a boil, adding 1 tablespoon of white vinegar. If eggs are cold, warm them to room temperature in warm water. Carefully add six eggs to the boiling water and cook for 4 1/2 minutes for soft-boiled eggs. Remove from heat, drain, and transfer to an ice-cold water bath to stop cooking. Once cooled, gently peel the eggs without breaking.
2. Mix Seasonings: In a small bowl, combine kosher salt, onion powder, garlic powder, poultry seasoning, allspice, and pepper. In a large mixing bowl, combine the ground pork with the mixed spices, thoroughly mixing by hand to distribute evenly. Stir in the grainy mustard and chopped fresh chives. Divide the pork mixture into six equal portions.
3. Wrap Eggs: Place flour in a shallow dish. Roll each peeled egg in flour, shaking off excess. Flatten one portion of pork mixture into a disc and carefully wrap it around the floured egg, sealing all edges completely. Refrigerate these wrapped eggs until ready to bread.
4. Set Up Breading Station: Arrange three containers: flour in the first, whisked eggs mixed with water in the second, and panko crumbs in the third. Roll each pork-wrapped egg first in flour, then in the egg wash, and finally in panko crumbs, pressing gently to adhere crumbs. Place on a plate and repeat for all eggs.
5. Double Coat: For an extra crispy crust, dip each breaded egg again in egg wash followed by a second coating of panko crumbs. Refrigerate until ready to fry.
6. Heat Oil: Fill a deep saucepan with about 3 inches of vegetable oil and heat over medium until the temperature reaches 320°F (160°C). Maintain oil temperature between 310°F and 320°F throughout frying.
7. Fry Scotch Eggs: Using a slotted spoon, carefully submerge 2-3 eggs at a time into the hot oil. Fry for 12 minutes, turning regularly to ensure even browning, until the internal pork temperature reaches 165°F (74°C).
8. Drain and Serve: Remove fried eggs with a slotted spoon and place them on a wire rack-lined baking sheet or paper towels to drain excess oil. Garnish with extra chopped chives if desired and serve warm.

Notes

• Warming eggs to room temperature before boiling ensures accurate cooking times and prevents cracking.
• Use a kitchen thermometer to monitor oil temperature precisely for optimal frying texture and safety.
• The double breading helps create an extra crispy and substantial crust around the eggs.
• Soft-boiled eggs require gentle handling to avoid breaking the delicate whites.
• Leftover Scotch Eggs can be refrigerated and served cold or reheated in an oven for best texture.

Keywords: Scotch eggs, soft boiled eggs, ground pork, deep-fried snack, British appetizer, crispy breaded eggs