ONIMA recipes
Cajun Scotch Egg
A crispy Cajun Scotch Egg recipe featuring soft-boiled eggs wrapped in boudin sausage, coated in panko, and deep-fried to golden. Served with a tangy Cajun Sumac sauce.
- Yield
- Makes 4 Scotch Eggs
- Prep Time
- 15 minutes
- Cook Time
- 10 minutes
- Total Time
- 25 minutes
Original recipe
Ingredients
For the Scotch Eggs
- 4 large eggs
- Flour, for dusting
- 1 pound boudin sausage, casing removed
- 1 additional egg, beaten (for egg wash)
- Panko breadcrumbs, for coating
- Oil, for deep frying
For the Cajun Sauce
- 3 tablespoons mayonnaise
- 1 tablespoon whole grain mustard
- 1 tablespoon Cajun Sumac hot sauce
- 1 green onion, minced
- Salt, to taste
Step by step
-
Boil the Eggs
Bring a pot of water to a boil. Gently lower the 4 eggs into the boiling water and cook for 5 1/2 minutes. Transfer the eggs to an ice water bath and let cool completely. Carefully peel the eggs.
-
Wrap in Boudin
Lightly dust each peeled egg in flour to help the boudin adhere. Flatten the boudin into a thin, even layer and wrap it completely around each egg, shaping it into an even egg-shaped layer.
-
Bread the Scotch Eggs
Dredge each wrapped egg in flour, then dip into the beaten egg wash, ensuring full coverage. Finally, coat the eggs in panko breadcrumbs, pressing lightly to adhere.
-
Deep Fry
Heat oil to 350°F (175°C). Carefully lower each Scotch egg into the hot oil and fry until golden brown, about 3-4 minutes. Remove from the oil and drain on a wire rack or paper towels.
-
Prepare the Sauce
In a small bowl, mix together mayonnaise, whole grain mustard, Cajun Sumac hot sauce, and minced green onion. Season with salt to taste.
-
Serve
Slice the Scotch eggs in half and serve with the Cajun Sumac sauce. For extra heat, drizzle with additional Cajun Sumac hot sauce.
The whole recipe, at a glance
Your cooking chart.
Read each branch from left to right. Colored blocks show what comes together; separate preparations meet when it’s time to combine or serve. Tap a block for the full method.
Swipe across. Ingredients stay in view.
| Ingredients | Preparation flow | ||||
|---|---|---|---|---|---|
| 4 large eggs | Boil the eggs for 5½ minutes. Cool completely in ice water, then carefully peel. | Dust eggs with flour. Flatten boudin and wrap an even layer completely around each egg. | Coat wrapped eggs in flour, beaten egg wash, then panko, pressing lightly. | Fry at 350°F / 175°C until golden, about 3–4 minutes. Drain on a rack or paper towels. | Halve the Scotch eggs and serve with the sauce; add extra Cajun Sumac if desired. |
| Water and ice bath | |||||
| Flour, for dusting | |||||
| 1 pound boudin sausage, casing removed | |||||
| 1 additional egg, beaten (for egg wash) | |||||
| Panko breadcrumbs, for coating | |||||
| Flour for dredging | |||||
| Oil, for deep frying | |||||
| 3 tablespoons mayonnaise | Mix mayonnaise, mustard, Cajun Sumac and green onion. Salt to taste. | ||||
| 1 tablespoon whole grain mustard | |||||
| 1 tablespoon Cajun Sumac hot sauce | |||||
| 1 green onion, minced | |||||
| Salt, to taste | |||||
| Extra Cajun Sumac (optional) | |||||