Ground Beef Scotch Eggs
Ingredients
Fort he Beef Sausage Meat
- 1 count large egg white save the yolk to add to the coating mixture
- 1½ pounds ground beef 80/20recommended
- 1½ teaspoons garlic powder
- 1½ teaspoons onion powder
- 1½ teaspoons paprika
- ¼ teaspoon nutmeg
- 1¼ teaspoons salt
- ¾ teaspoon black pepper
- 1½ Tablespoons mustard English Mustard preferred
- 3 Tablespoons chives chopped
For the Scotch Eggs
- 8 counts large eggs hard boiled
For the Coating
- ¾ cup all-purpose flour
- 2 counts large eggs + 1 yolk, beaten
- 2 cups panko breadcrumbs
For Frying
- 1 cup frying oil Vegetable oil, sunflower oil or avocado oil
Instructions
- In a large bowl, combine the ground beef, egg white, chopped chives, garlic powder, onion powder, paprika, nutmeg, salt, black pepper, and mustard. Mix just until combined.
- Bring a pot of water to a boil and carefully lower in the eggs. Cook for 10–11minutes until hard-boiled, then transfer immediately to ice water to cool completely.
- Peel the eggs. Place a sheet of plastic wrap on your work surface and spread one portion of the beef mixture into a thin oval layer. Place an egg in the center and use the plastic wrap to wrap the meat evenly around the egg, sealing the edges completely. Repeat with the remaining eggs.
- Roll each beef-covered egg lightly in flour, coating all sides evenly.
- Dip each floured egg into the beaten egg mixture until fully coated.
- Roll the eggs in panko breadcrumbs, pressing gently so the coating sticks evenly.
- Heat vegetable oil, sunflower oil, or avocado oil to 350°F. Fry the Scotch eggs for 5–6 minutes, turning occasionally, until golden brown and cooked through.
- Transfer to a paper towel-linedplate and let rest for several minutes before slicing and serving.
Recipe Video
Recipe Notes
- Avoid overmixing the beef sausage mixture. Mixing too much can make the meat dense and tough instead of tender and juicy after frying.
- Press the beef mixture into an even thickness before wrapping to avoid thin spots while frying
- If you have time, cooling the boiled eggs completely makes them easier to peel cleanly
- Panko breadcrumbs create a lighter crust than regular breadcrumbs
- A thermometer helps keep frying oil at the right temperature for even browning
- Slice with a sharp serrated knife for cleaner presentation photos
Nutrition
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