Ogden Union Station Scotch Eggs
Hard-boiled eggs wrapped in seasoned sausage, breaded, and fried until crisp and golden. This dish reflects the British and Irish rail and mining workers who passed through Ogden's rail hub.
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 340 kcal
Equipment
- •Deep fryer or heavy pot
- •Slotted spoon
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 22
- carbs
- 16
- protein
- 18
- calories
- 340
Instructions
- 1
Divide the sausage into 6 portions. Flatten each portion into a thin patty.
- 2
Wrap one sausage patty completely around each peeled hard-boiled egg. Seal all the gaps tightly.
- 3
Refrigerate the wrapped eggs for 15 minutes to help them firm up.
- 4
Set up three separate shallow bowls with the flour, beaten egg, and breadcrumbs.
- 5
Roll each wrapped egg in the flour, dip it in the egg, then coat with breadcrumbs.
- 6
Heat the oil to 350°F in a heavy pot on the stovetop.
- 7
Fry the eggs for 5-6 minutes, turning occasionally. Cook until the sausage is cooked through and the crust is golden.
- 8
Drain the eggs on a wire rack. Let them rest a few minutes before cutting in half and serving.
Chef's tips
Chill the sausage-wrapped eggs for 15 minutes before frying so the coating stays together in the hot oil.
Storage
Refrigerate up to 3 days.
Reheating
Reheat in a 375°F oven for 10-12 minutes until warmed through.
Common mistakes to avoid
- •Making the sausage layer too thick, which leaves the meat undercooked while the outside burns
- •Overcooking the hard-boiled eggs beforehand, which gives them a chalky yolk
Serving suggestions
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