Spicy Scotch Eggs
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
These spicy Scotch eggs are my go to when I want something impressive but don't want to spend hours in the kitchen. With just fifteen minutes of prep and thirty minutes of cooking, you've got a show stopping appetizer or light meal that tastes far more complicated than it actually is. The cayenne pepper and smoked paprika bring real heat and depth, while the eggs themselves are packed with protein and choline for brain health. What I love most is how budget friendly they are, plus you can make a whole batch at once, which makes them perfect for meal prep or feeding a crowd.
Ella x
Ingredients
- 8eggs
- 400 gground pork
- 100 gpanko breadcrumbs
- 2 tspcayenne pepper
- 1 tspsmoked paprika
- 2 tbspfresh thyme(finely chopped)
- 1onion(small, minced)
- 2garlic cloves(minced)
- to tastesalt and black pepper
- 400 mlvegetable oil(for frying)
- 1 tbspenglish mustard
Detail level
Instructions
- 1
Bring a pot of salted water to a boil and carefully add 6 of the eggs. Cook for 6 minutes until the whites are set but the yolks remain runny. Transfer to an ice bath, then peel gently under cool running water.
Tip: The ice bath stops them cooking and makes peeling much easier.
- 2
In a large bowl, combine the ground pork, minced onion, garlic, cayenne pepper, smoked paprika, thyme, mustard, salt and pepper. Mix gently with your hands until just combined, being careful not to overwork the meat.
Tip: Overworking the mixture makes the sausage coating tough, so use a light touch.
- 3
Divide the pork mixture into 6 equal portions. Flatten each portion into a thin patty, place a peeled egg in the centre, then carefully mould the pork around it to completely encase the egg. Make sure there are no gaps.
Tip: Wet your hands slightly if the mixture sticks while you're working.
- 4
Beat the remaining 2 eggs in a shallow bowl. Put the panko breadcrumbs in another shallow bowl. Roll each pork-wrapped egg first in the beaten egg, then in the breadcrumbs, pressing gently so they stick well.
Tip: Double coating creates a crispier, more golden exterior.
- 5
Heat the vegetable oil in a deep pan or Dutch oven to 160°C. Carefully lower the Scotch eggs into the hot oil, working in batches so you don't crowd the pan. Fry for about 8 to 10 minutes, turning occasionally, until the coating is deep golden brown and the pork is cooked through.
Tip: Use a thermometer if you have one to keep the oil at the right temperature.
- 6
Remove the Scotch eggs with a slotted spoon and drain them on paper towels. Let them rest for a few minutes before serving while they're still warm and crispy.
Tip: These are delicious served with mustard, piccalilli or a spicy tomato dipping sauce.
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