Main dish
Scotch Egg
PrepPr20 minCookCk10 minTotalTot30 minServesSrv4Ca:PCa:P1:4.4
Ingredients
- 4 large eggs (plus 1 beaten egg for coating)
- 12 oz ground pork sausage (or beef/lamb if preferred)
- 1 cup sourdough breadcrumbs or masa harina
- 1/2 cup masa
- Salt and black pepper, to taste
- Beef tallow or refined coconut oil, for frying
Directions
- Place 4 eggs in boiling water for 6 minutes for soft yolks, 9 minutes for firm. Transfer to ice water, peel carefully.
- Season sausage with salt and pepper. Divide into 4 equal portions.
- Flatten one portion of sausage and wrap around a peeled egg until fully sealed. Repeat for all eggs.
- Roll each wrapped egg in masa, dip in beaten egg, then coat in sourdough breadcrumbs or masa harina.
- Heat beef tallow or coconut oil to 350°F. Fry each Scotch egg for 5–7 minutes, turning to ensure even browning.
- Drain on paper towels, slice in half, and serve warm or cold.
Nutrition Facts
Per serving (1 of 4). Does not change when you scale ingredients.
- Calories 484.85
- Total Fat 87.9g
- Saturated Fat 29g
- Trans Fat 0.2g
- Polyunsaturated Fat 14.3g
- Monounsaturated Fat 34.6g
- Cholesterol 1064.2 mg
- Sodium 1866.4 mg
- Carbohydrate 171.9g
- Fiber 9.5g
- Sugar 0.4g
- Starch 146g
- Protein 115.6g
- Calcium 307.9 mg
- Phosphorus 1353.2 mg
- Ca:P ratio 1:4.4
- Vitamin A 362.4 mcg
- B1 (Thiamin) 2 mg
- B2 (Riboflavin) 1.8 mg
- B3 (Niacin) 12.4 mg
- B5 (Pantothenic) 1.1 mg
- B6 0.5 mg
- Folate 433 mcg
- B12 2 mcg
- Vitamin K 1.7 mcg
- Copper 0.7 mg
- Zinc 13.5 mg
- Selenium 129.9 mcg
