📝 About This Recipe
A British picnic classic turned gourmet masterpiece, the Scotch Egg features a perfectly soft-boiled egg encased in seasoned sausage meat and a shatteringly crisp panko crust. This recipe balances the rich, savory notes of high-quality pork with a hint of nutmeg and fresh herbs, ensuring a golden exterior and a luscious, jammy yolk. Whether served warm or cold, it is the quintessential handheld snack that defines the art of British comfort food.
🥗 Ingredients
The Eggs
- 6 pieces Large Eggs (straight from the refrigerator)
- 1 bowl Ice Water (for the ice bath)
The Meat Jacket
- 1 lb Pork Sausage Meat (high-quality, or remove casings from 6 sausages)
- 1 tablespoon Fresh Chives (finely minced)
- 1 teaspoon Fresh Sage (finely chopped)
- 1/4 teaspoon Ground Nutmeg (freshly grated if possible)
- 1/2 teaspoon English Mustard Powder
- 1/2 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
The Breading (Standard Breading Procedure)
- 1/2 cup All-Purpose Flour (for dredging)
- 2 pieces Large Eggs (beaten for the egg wash)
- 1.5 cups Panko Breadcrumbs (for maximum crunch)
- 1 quart Vegetable Oil (for deep frying)
👨🍳 Instructions
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1
Bring a large pot of water to a rolling boil. Carefully lower 6 eggs into the water using a slotted spoon and boil for exactly 6 minutes for a jammy yolk.
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2
Immediately transfer the eggs to a bowl of ice water and let them sit for at least 10 minutes to stop the cooking process completely.
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3
Gently crack the eggshells all over and peel them underwater in the ice bath; this helps the shell slip off without damaging the delicate whites. Pat the peeled eggs completely dry.
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4
In a large mixing bowl, combine the sausage meat, chives, sage, nutmeg, mustard powder, salt, and pepper. Mix by hand until the herbs are evenly distributed.
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5
Divide the meat mixture into 6 equal portions (roughly 75g each) and roll them into balls.
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6
Place a square of plastic wrap on your work surface. Flatten one meat ball into a thin, even disc about 5 inches wide on the plastic.
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7
Lightly dust a peeled egg in flour, then place it in the center of the meat disc. Use the plastic wrap to help fold the meat up and around the egg, smoothing the seams until the egg is fully encased.
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8
Repeat with the remaining eggs and meat, then chill the meat-wrapped eggs in the refrigerator for 15 minutes to firm up.
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9
Set up three bowls: one with flour, one with the 2 beaten eggs, and one with panko breadcrumbs.
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10
Roll each chilled meat ball in flour (shake off excess), dip in the egg wash, and then coat thoroughly in panko, pressing gently to ensure the crumbs adhere.
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11
Heat 2-3 inches of oil in a heavy-bottomed pot to 340°F (170°C). Use a thermometer to ensure accuracy.
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12
Carefully lower 2 or 3 eggs into the oil and fry for 6-8 minutes, turning occasionally, until the crust is a deep golden brown and the meat is cooked through.
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13
Remove with a slotted spoon and drain on a wire rack over paper towels. Let rest for 3-5 minutes before serving.
💡 Chef's Tips
Always use cold eggs when starting the boil to ensure the timing yields a liquid yolk. Wet your hands slightly when handling the sausage meat to prevent it from sticking to your skin. Ensure there are no air pockets between the meat and the egg, or the Scotch egg may split during frying. Maintain the oil temperature at 340°F; if it's too hot, the breading will burn before the meat is cooked through. For an extra-thick crust, you can double-dredge the eggs in the egg wash and panko.
🍽️ Serving Suggestions
Serve with a generous dollop of sharp English mustard or a tangy Branston pickle. Pair with a crisp, cold Pale Ale or a dry Hard Cider to cut through the richness. Accompany with a side of pickled onions and sharp cheddar cheese for a 'Ploughman’s' style lunch. Serve atop a bed of dressed arugula or watercress to add a fresh, peppery bite. A side of curry mayonnaise provides a modern, spicy twist for dipping.