Stirling Castle Scotch Eggs

Stirling Castle Scotch Eggs are a classic Scottish dish that combines the richness of sausage meat with the creaminess of a soft-boiled egg, all coated in a crispy breadcrumb crust. These delicious eggs are perfect for a hearty breakfast, a satisfying lunch, or a tasty snack.

Stirling Castle Scotch Eggs

Ingredients

  • 4 large eggs
  • 1 pound sausage meat
  • 1 cup breadcrumbs
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • Vegetable oil for frying

Instructions

  1. Place the eggs in a pot of water and bring to a boil. Once boiling, reduce the heat and simmer for 5 minutes for soft-boiled eggs. Then, transfer the eggs to a bowl of ice water to cool.
  2. Peel the eggs and set aside.
  3. Divide the sausage meat into 4 equal portions. Flatten each portion into a patty and wrap around each egg, ensuring the egg is completely covered.
  4. In three separate bowls, place the flour, beaten eggs, and breadcrumbs mixed with salt, pepper, and paprika.
  5. Dip each sausage-wrapped egg into the flour, then the beaten eggs, and finally the breadcrumbs, ensuring an even coating.
  6. Heat the vegetable oil in a deep pan over medium heat. Fry the coated eggs for about 5-6 minutes, turning occasionally, until golden brown and the sausage is cooked through.
  7. Remove the eggs from the oil and place on a paper towel to drain excess oil.
  8. Serve the Stirling Castle Scotch Eggs warm or at room temperature.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
15 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Protein
15g
Carbohydrates
10g
Fat
20g

Supplies

Deep pan Pot Bowls Tongs Paper towels

Tools

Stovetop Knife Cutting board

Serving suggestions

Serve the Stirling Castle Scotch Eggs with a side of mustard, pickles, or a fresh salad for a complete meal.

Tips & tricks

For a twist, try adding herbs or spices to the sausage meat for extra flavor.

Cost

$10