Snack · 45 min · british

Scotch Eggs

British flavors, weeknight effort. Eggs meets pork sausage meat in a 45-minute snack worth keeping in rotation. It is weeknight cooking that still hits your targets — 35 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 8 Eggs
• 1.5 lb Pork sausage meat
• 1 tbsp Fresh sage
• 1.5 cups Breadcrumbs
• 0.5 cup All-purpose flour
• 6 cups Vegetable oil
• 3 tbsp English mustard

Steps

1. Soft-boil 6 eggs for exactly 6.5 minutes, shock in ice water, and peel carefully. A jammy yolk is the goal — fully hard yolks are a missed opportunity.
2. Mix the sausage meat with the chopped sage, salt, and pepper. Divide into 6 portions and flatten each into a thin patty in your palm.
3. Wrap each egg completely in sausage, sealing every seam — any gap lets oil in and yolk out. Chill 15 minutes so they hold.
4. Roll in flour, beaten remaining eggs, and breadcrumbs. Fry at 350°F for 6 to 7 minutes, turning, until deep golden.
5. Drain, cool slightly, and halve to reveal the yolk. Serve with mustard and a cold pint. The picnic classic, perfected.

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