Scotch Egg
A classic British picnic item, this Scotch Egg features a perfectly cooked egg encased in seasoned sausage meat, coated in breadcrumbs, and deep-fried to a golden crisp.
🧂 Ingredients
- 4 Large Eggs(For boiling)
- 400 g Sausage Meat(Good quality pork sausage meat, casings removed if necessary)
- 50 g Plain Flour(For dusting)
- 1 Large Egg(Beaten, for egg wash)
- 150 g Breadcrumbs(Panko breadcrumbs recommended for extra crispiness)
- 1/2 teaspoon Salt(Optional, to season sausage meat)
- 1/4 teaspoon Black Pepper(Optional, to season sausage meat)
- 1 litre Vegetable Oil or Lard(For deep frying)
👨🍳 Instructions
- 1
Prepare the boiled eggs: Bring a saucepan of water to a rolling boil. Gently lower the 4 eggs into the boiling water. Cook for exactly 6 minutes for a runny yolk, or 7-8 minutes for a firmer yolk. Immediately transfer the eggs to an ice bath to stop the cooking process. Once cooled, carefully peel the eggs.
⏱️ 10 minutes - 2
Prepare the sausage meat: In a bowl, season the sausage meat with salt and pepper if desired. Divide the sausage meat into 4 equal portions. Flatten each portion into a thin, even patty in the palm of your hand. Carefully wrap each peeled egg with a portion of the sausage meat, ensuring it's completely covered and the meat is sealed together. Aim for an even thickness of meat around the egg.
⏱️ 15 minutes - 3
Set up your breading station: Place the flour in one shallow dish, the beaten egg in another, and the breadcrumbs in a third. Roll each sausage-wrapped egg first in the flour, tapping off any excess. Then dip it into the beaten egg, ensuring it's fully coated. Finally, roll it generously in the breadcrumbs, pressing gently to adhere. Repeat for all four eggs.
⏱️ 10 minutes - 4
Deep fry the Scotch eggs: Heat the oil in a deep fryer or a deep, heavy-bottomed saucepan to 170°C (340°F). Carefully lower the breaded Scotch eggs into the hot oil, one or two at a time to avoid overcrowding. Fry for 10-12 minutes, turning occasionally, until the sausage meat is golden brown and cooked through, and the breadcrumbs are crisp. The internal temperature of the sausage meat should reach 74°C (165°F).
⏱️ 12 minutes - 5
Drain and serve: Carefully remove the cooked Scotch eggs from the oil using a slotted spoon and place them on a wire rack set over a baking sheet to drain any excess oil. Allow them to cool slightly before serving. They can be enjoyed warm or at room temperature.
⏱️ 3 minutes
💡 Pro Tips
- ✓For a modern runny yolk, aim for the 6-minute boil time and handle the eggs gently during peeling and wrapping.
- ✓Scotch eggs are a quintessential part of a British picnic, perfect for packed lunches or outdoor gatherings.
- ✓Serve with a dollop of English mustard or a tangy chutney for an extra flavour boost.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a richer flavour, mix finely chopped herbs like parsley or chives into the sausage meat.
- Experiment with different types of sausage meat, such as Cumberland or a spicy chorizo.
- For a twist, try coating the Scotch eggs with black pudding crumbs or crushed pork scratchings instead of breadcrumbs.