Honey Scotch Eggs
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
These honey scotch eggs have become my go to appetizer whenever friends pop over, and honestly, they're so quick to pull together that I can have them ready in under an hour. The combination of sweet honey and tangy Dijon mustard creates this amazing glaze that keeps the sausage meat incredibly moist and flavorful. Since eggs are packed with choline, which supports brain health, I feel good serving these at any gathering. What I love most is how simple the whole process is, even if it looks fancy when plated. The breadcrumb coating gets wonderfully crispy in the oil, and everyone always asks for the recipe.
Ella x
Ingredients
- 8large eggs
- 400 gpork sausage meat(ground)
- 60 mlhoney
- 100 gbreadcrumbs(panko style)
- 30 mldijon mustard
- 15 gfresh thyme(chopped)
- 3 gblack pepper
- 5 gsea salt
- 200 mlvegetable oil(for frying)
Detail level
Instructions
- 1
Bring a pot of water to boil and carefully lower 8 eggs into the water. Cook for exactly 6 minutes so the yolks remain runny in the center. Remove with a slotted spoon and plunge into cold water. Once cool, peel gently under running water and pat dry.
Tip: The ice bath stops the cooking process immediately, ensuring perfectly jammy centers.
- 2
Mix the ground sausage meat with chopped thyme, salt, and black pepper in a bowl. Divide the mixture into 8 equal portions and flatten each into a thin patty about 12 centimeters across.
Tip: Slightly wet hands help you shape the sausage patties without the meat sticking to your fingers.
- 3
Place each cooled egg at the center of a sausage patty and gently mold the meat around it, sealing the edges completely. Make sure there are no gaps where the filling can escape during cooking.
Tip: Work quickly so the sausage doesn't warm up too much and become difficult to handle.
- 4
In a shallow bowl, whisk together the honey and dijon mustard until smooth. Place the breadcrumbs in another shallow bowl. Coat each sausage wrapped egg in the honey mustard mixture, then roll in breadcrumbs until fully covered on all sides.
Tip: A thin coating of honey mustard helps the breadcrumbs stick and adds wonderful flavor.
- 5
Heat the vegetable oil in a deep skillet to 180 degrees Celsius. Carefully lower the scotch eggs into the hot oil a few at a time, making sure they do not crowd the pan. Fry for about 8 to 10 minutes, turning occasionally, until the coating is deep golden brown.
Tip: A cooking thermometer ensures your oil reaches the right temperature for crispy, cooked sausage.
- 6
Remove the fried eggs with a slotted spoon and drain on paper towels for a few minutes. Let them rest for 5 minutes before serving so the outside crisps up fully.
Tip: The resting period allows the sausage to set slightly, making them easier to cut in half and showing off that gorgeous runny yolk.
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