Shellfish Free Classic Scotch Eggs
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 5 large eggs, divided
- 1 lb bulk pork sausage
- 1 tsp dijon mustard
- ½ tsp dried sage
- ½ tsp dried thyme
- ¼ tsp black pepper
- ½ tsp salt
- neutral oil, for frying (such as vegetable or canola oil)
For breading
- ½ cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 tsp salt
For serving
- flaky sea salt, for serving (optional)
- dijon mustard or english mustard, for serving (optional)
Instructions
- 1
Bring a medium saucepan of water to a boil. Gently lower 4 of the eggs into the water and cook for exactly 7 minutes for a slightly jammy yolk, or 9 minutes for fully hard-boiled. Transfer immediately to a bowl of ice water and let sit for 10 minutes, then peel carefully and pat dry.
- 2
In a bowl, combine the pork sausage, Dijon mustard, dried sage, dried thyme, black pepper, and salt. Mix with your hands until the seasonings are evenly distributed throughout the meat.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!