How to Make Fried Egg Wraps

Scotch eggs (eggs wrapped in deep fried meat) are a familiar dish at pubs but can also be used as a great snack or appetizer. Since this dish takes some time to wrap, you’ll have to prepare it in advance. Boil eggs to desired doneness and wrap in meat to make spiced sausages. Coat the eggs in the flour, beaten eggs and breadcrumbs, then put the coated eggs in the hot oil and fry until golden brown.

Table of Contents

Ingredient

7 eggs
450 minced pork sausages
Worcestershire sauce
1 tablespoon (20 g) spicy mustard
2 teaspoons (5 g) corn starch
1⁄4 teaspoons (0.5 g) nutmeg peel powder or nutmeg
2 chopped dried sage leaves
2 sprigs of minced thyme
1/4 (60 ml) milk
1/2 cup (60 g) flour
2 cups (180 g) Panko
Kosher salt and freshly ground black pepper to taste
Canola or vegetable oil for frying

Make 6 Scotch Eggs

Boil the egg

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Gather and prepare all the ingredients.

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Put 6 eggs in a pot and pour water to cover the eggs. Use a pot of at least 2 liters and submerge the eggs about 2.5 cm in cold water. ^{[1] X Research Source}

You can use any type of egg you like. Remember that if using large eggs, you may need more ground meat, and if using small eggs (such as quail eggs) you can make more than 6 eggs.

Bring the water to a boil, then turn off the heat. Turn up the heat to high to bring the water to a strong boil. Turn off the stove and cover the pot. ^{[2] X Research Source}

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Soak eggs in hot water for about 5-8 minutes. If you like eggs with a loose yolk, remove them after 5 minutes. Take it out after 6 minutes if you want to eat the soft-boiled eggs, and if you want the eggs to be cooked thoroughly, you should leave the eggs in the water for 6-8 minutes. ^{[3] X Research Sources}

Drop eggs in ice water and soak for 5 minutes. Prepare a bowl of ice water on the table. Use a slotted spoon to scoop each egg out of the hot water and drop it into the ice water. Let the eggs cool for 5 minutes. ^{[4] X Research Sources}

Ice will help prevent the eggs from overcooking.

Wrap eggs in sausage meat

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Mix pork, Worcestershire sauce, mustard, nutmeg powder and herbs. Place 450g sausage minced pork in a mixing bowl with 1 tbsp (15 ml) Worcestershire sauce, 1 tbsp (20g) spicy mustard, 2 tsp (5g) cornstarch, ¼ tsp. 0.5g) nutmeg or nutmeg peel powder, 2 minced sage leaves and 2 minced thyme sprigs. ^{[6] X Research Source}

Mix until the meat mixture is completely combined.
You can use your favorite minced meats, such as chicken, lamb, beef or turkey.

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Divide the meat mixture into 6 portions. Spread the parchment paper or place the plate on the table. Use a large spoon or hand to divide the meat mixture into 6 portions and place on a plate or parchment paper. ^{[7] X Research Sources}

Make sure to divide the ground meat evenly.

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Cover 1 part of the ground meat mixture to seal the egg. Take 1 portion of minced meat in the palm of your hand. Use your other hand to shape the meat into a flat round shape. Place a peeled egg in the center and wrap the meat around the entire surface of the egg. ^{[8] X Research Sources}

Continue to wrap in the same way for each egg.
Make sure the outer shell of the egg is evenly thick so that the egg cooks evenly.

Roll eggs in breadcrumbs

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Arrange the milk and egg ingredients, flour, and breadcrumbs. Place 3 shallow bowls on the table. Crack the remaining egg into a bowl and whisk it with ¼ cup (60 ml) of milk. Measure out ½ cup (60 g) of flour in another bowl and put 2 cups (180 g) of Panko breadcrumbs in the other bowl. ^{[9] X Research Source}

You can skip the breadcrumbs and just use the flour, but if so, the Scotch egg won’t be very crispy.
Instead of Panko breadcrumbs, you can use dry bread crumbs, cornmeal tortillas, or instant cornmeal like Gpden Morn.

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Roll each egg in the flour. Dip each coated egg in the flour. Gently roll the egg so that the flour coats the egg. Pick up the egg and shake the powder down to the bowl. ^{[10] X Research Source}

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Dip each floured egg into the egg mixture. Place the rolled egg in the custard mixture bowl. Roll the egg a few times so that the egg mixture covers the egg, then lift the egg to allow the egg mixture to drip down into the bowl. ^{[11] X Research Source}

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Roll each egg in the breadcrumbs. Place the eggs in the breadcrumbs and roll until the dough covers the eggs. ^{[12] X Research Source}

Place the wrapped eggs on a plate while they are not frying.

Scrambled eggs Scotch

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Refrigerate Scotch eggs for 30 minutes. Place the covered egg dish in the refrigerator to let the eggs cool while heating the oil. ^{[13] X Research Source}

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Heat the oil to about 5 cm high to 177 degrees Celsius. Pour vegetable or canola oil into a 6-quart pot to 5 cm and turn the heat to medium. Place a frying thermometer in the oil and continue to heat until the oil reaches 177 degrees Celsius ^{. [14] X Research Source}

If you don’t have a thermometer, you can drop a piece of bread into the oil to test the temperature. Oil that is hot enough will cause the bread to sizzling and golden but not burn.
If you prefer to bake Scotch eggs instead of frying them, place the bacon eggs on a grease-free baking tray. Bake in oven at 204 degrees Celsius for 35 minutes. The ground meat must be fully cooked.

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Fry half of the Scotch eggs for 7 minutes. Slowly add the 3 cold Scotch eggs to the hot oil. The eggs will sizzling and golden brown. Use a long spatula to gently rotate the eggs while frying. Use a spoon with holes to scoop out the eggs when all sides are golden. ^{[15] X Research Source}

Wait for the oil to return to the proper temperature and fry the remaining eggs.
Frying time will vary depending on the amount of meat wrapped in each egg and the uniformity of the coating. If you want to make sure the meat is fully cooked, place the fried eggs in an oven preheated to 190 degrees Celsius for a few minutes.

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Cool Scotch eggs for 10 minutes before serving. Place Scotch eggs on a plate lined with paper towels to absorb excess oil. Wait a while before serving with your favorite sauce, such as ketchup or mustard. ^{[16] X Research Source}

Store leftover Scotch eggs in the refrigerator in an airtight container for up to 1 week. You can eat it cold or reheat it in the oven.

Advice

Sausage meat usually already has enough salt and pepper, but you can spice it up if you’re using whole ground meat.
Do not use fresh breadcrumbs as it will absorb a lot of oil.

Warning

Pregnant women, children or people with weakened immune systems should eat hard-boiled eggs, because undercooked eggs pose a risk of salmonella infection.

Things you need

2 liter pot with lid
Spoon with hole
Mixing bowl
Shallow bowl
Measuring cup and spoon
Knife and cutting board
Stencils or plates
6 liter pot
Deep fried thermometer