Scotch Egg

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

Atende aos diretrizes editoriaisEst. 2 min tempo de leitura

Baixar
Baixar
PDF do artigo foi baixado
Compartilhar
Compartilhar
Link do artigo copiado para a área de transferência
Language
Language
Discussão
Versão em Áudio
Adicionar às fontes preferidas no Google

This classic Scotch egg recipe offers a sophisticated twist on a British picnic favourite, featuring a perfectly soft-set yolk encased in seasoned sausage meat. Unlike traditional versions that use breadcrumbs, this high-protein snack uses crushed corn flakes for an exceptionally crisp and golden outer shell. The contrast between the crunchy exterior and the tender, savoury meat makes it a satisfying choice for a light lunch or a refined party nibble.

Preparing these homemade treats is a rewarding process that ensures a much fresher flavour than any shop-bought alternative. They are excellent for make-ahead meal prep as the eggs can be boiled and wrapped a day in advance. Serve them warm with a sharp English mustard or a tangy pickle to balance the rich flavours. Whether you are hosting a gathering or looking for a filling snack, these Scotch eggs are a reliable crowd-pleaser.

Ingredients for Scotch Egg

6 ovos grandes
130g de farinha de trigo
130g finely crushed corn flakes
200g (180ml ) fresh breakfast sausage, casings removed (if necessary)
Óleo vegetal (para fritar)
Sal kosher, pimenta moída na hora
Mustard
Um termômetro para fritura profunda

How to make Scotch Egg

Place 4 eggs in a small saucepan; add cold water to cover. Bring to a boil; remove from heat, cover, and let stand for 3 minutes. Carefully drain, then fill pan with ice water to cool eggs. Gently crack shells and carefully peel under cold running water. Place eggs in a bowl of cold water; cover and chill until cold. DO AHEAD: Can be made 1 day ahead. Keep chilled.

Place flour in a wide shallow bowl and crushed corn flakes in another wide shallow bowl. Divide sausage into 4 equal portions. Pat 1 portion of sausage into a thin patty over the length of your palm. Lay 1 soft-boiled egg on top of sausage and wrap sausage around egg, sealing to completely enclose. Repeat with remaining sausage and eggs.

Whisk remaining 2 eggs in a medium bowl to blend. Working gently with 1 sausage wrapped egg at a time, dip eggs into flour, shaking off excess, then coat in egg wash. Roll in corn flakes to coat. DO AHEAD: Can be made 1 day ahead. Keep refrigerated, uncovered.

Attach a deep-fry thermometer to side of a large heavy pot. Pour in oil to a depth of 2" and heat over medium heat to 191°C. Fry eggs, turning occasionally and maintaining oil temperature of 177°C, until sausage is cooked through and breading is golden brown and crisp, 5-6 minutes. Use a slotted spoon to transfer eggs to paper towels to drain. Season lightly with salt and pepper. Serve warm with mustard.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.