If you’re looking for a delightful twist on a classic British snack, look no further than Instant Pot Scotch Eggs! These golden, crispy delights are not only a crowd-pleaser but also incredibly easy to make in your Instant Pot. Imagine biting into a perfectly seasoned sausage encasing a luscious, hard-boiled egg, all wrapped in crunchy breadcrumbs. With just 35 minutes from prep to plate, you’ll be amazed at how simple it is to impress your family and friends with this gourmet treat. Ready to dive into the world of Scotch Eggs? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: British
Serves: 4 servings
Ingredients
- 4 hard-boiled eggs
- 1 pound sausage meat
- 1 cup breadcrumbs
- 1 teaspoon mustard powder
- Salt and pepper to taste
- Oil for frying
Instructions
- Begin by preparing the hard-boiled eggs. Place the eggs in a pot and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the pot and remove it from the heat. Let the eggs sit in the hot water for 9-12 minutes, depending on your desired level of doneness.
- After the time is up, carefully transfer the eggs to an ice bath (a bowl of ice water) to stop the cooking process. Let them cool for about 5-10 minutes, then peel the eggs and set them aside.
- In a large mixing bowl, combine the sausage meat, mustard powder, salt, and pepper. Mix thoroughly with your hands until all ingredients are well incorporated.
- Divide the sausage mixture into four equal portions. Flatten each portion into a disc shape, making sure it is large enough to wrap around the egg completely.
- Take one of the peeled eggs and place it in the center of a sausage disc. Carefully wrap the sausage around the egg, ensuring it is fully encased. Repeat this process for the remaining eggs.
- Once all the eggs are wrapped in sausage, roll each Scotch egg in breadcrumbs, pressing gently to ensure the breadcrumbs adhere well.
- Set your Instant Pot to the sauté function and add a small amount of oil for frying. Allow the oil to heat up for a few minutes.
- Carefully place the Scotch eggs in the Instant Pot and brown them on all sides, about 3-4 minutes per side. You may need to do this in batches depending on the size of your Instant Pot.
- Once browned, remove the Scotch eggs and set them aside. Add 1 cup of water to the Instant Pot and place the trivet inside. Arrange the Scotch eggs on the trivet.
- Close the lid of the Instant Pot and set it to pressure cook on high for 8 minutes. Once the cooking time is complete, allow for a natural pressure release for 5 minutes, then perform a quick release to release any remaining pressure.
- Carefully remove the lid and take out the Scotch eggs. Let them cool slightly before serving. They can be enjoyed warm or at room temperature.
- Serve the Scotch eggs with your favorite dipping sauces or a side salad for a complete meal.
Tips
- Perfectly Boiled Eggs: For the ideal hard-boiled eggs, adjust the sitting time in hot water based on your preference—9 minutes for a slightly soft center and up to 12 minutes for a firmer yolk.
- Chill Before Peeling: After boiling, don’t skip the ice bath! It not only stops the cooking but also makes peeling the eggs much easier.
- Season Generously: When mixing the sausage meat, don’t be shy with the seasoning. A little extra salt and pepper can elevate the flavors significantly.
- Breadcrumb Coating: For an extra crunch, consider using panko breadcrumbs instead of regular ones. They give a delightful texture to the Scotch Eggs.
- Batch Cooking: If your Instant Pot is small, brown the Scotch eggs in batches. This ensures they cook evenly and get that beautiful golden crust.
- Serving Suggestions: These Scotch Eggs are fantastic on their own, but pair them with a tangy mustard or a zesty dipping sauce for an extra flavor kick.
- Storage Tips: Leftovers can be stored in the refrigerator for up to three days. Enjoy them cold or reheat them in the oven for a crispy finish.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 8g
Protein: 25g
Fat: 35g
Saturated Fat: 12g
Cholesterol: 290mg
