Scotch eggs by Chef Simon Webster

East Texas Kitchen: Scotch Eggs by Chef Simon Webster

TYLER, TX (KLTV) - Scotch eggs are a filling, delicious pub food that you can make at home to enjoy whenever you like! They’re warm and hearty, which is just what one needs on a chilly winter morning.

Scotch Eggs

by Simon Webster


4 large eggs

1/2 pound of ground Italian Sausage

1 tablespoon coarse mustard

sea salt

freshly ground black pepper

2 cups flour

2 cups panko breadcrumbs

1 quart vegetable oil, for frying


Put the eggs into a pan of cold water and bring to a boil. Boil for 2 minutes, then transfer to a bowl of cold water. (Do not completely hard-boil because eggs will cook again when frying.) Once cooled, carefully peel them.

Put the sausage meat into another bowl with the mustard and a pinch of salt and pepper. Stir to combine then divide into 4 balls. Have 3 bowls ready - one with the flour, one with the beaten eggs and a third with the breadcrumbs.

To make the Scotch eggs, start by flouring your hands. In the palm of one hand, flatten one of the sausage balls into an oval-shaped pattie. Roll a peeled egg in flour, then place in the middle of the pattie. Gently shape the meat evenly around the egg, molding it with your hands.

Roll the meat-wrapped egg in the flour, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs. Roll in the egg and breadcrumbs again for a really good coating. Heat the oil in a deep pan or deep fat fryer to about 300 degrees.

Carefully lower the eggs into the pan and cook for about 4 minutes, turning them every so often, until golden. Remove with a slotted spoon and drain on a paper towel.

Simon Webster is the owner/executive chef of Sabor a Pasion Estate & Vineyard in Palestine, Texas. For more information go to or call 903-729-9500.