📝 About This Recipe
A quintessential British picnic staple turned gourmet indulgence, this Scotch egg features a perfectly soft-boiled egg encased in seasoned heritage pork sausage and a shatteringly crisp panko crust. This dish offers a masterclass in textures, balancing the rich, creamy yolk with the savory, herb-flecked meat and a golden, deep-fried exterior. Whether served warm as a decadent appetizer or cold for a rustic lunch, it is the pinnacle of savory comfort food.
🥗 Ingredients
The Eggs
- 6 pieces Large Eggs (straight from the refrigerator)
- 1 bowl Ice Water Bath (to stop the cooking process immediately)
The Meat Wrap
- 1 pound High-quality Pork Sausage Meat (or skins removed from quality links)
- 1 tablespoon Fresh Sage (finely minced)
- 1 teaspoon Fresh Thyme (leaves only)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1/2 teaspoon English Mustard Powder (for a subtle kick)
- 1 pinch Sea Salt and Black Pepper (to taste)
The Breading Station
- 1/2 cup All-purpose Flour (seasoned with a little salt)
- 2 pieces Large Eggs (beaten well)
- 1.5 cups Panko Breadcrumbs (for maximum crunch)
- 1 quart Vegetable or Peanut 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 and 30 seconds for a 'jammy' liquid yolk.
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2
Immediately transfer the eggs to a bowl of ice water. Let them sit for at least 10 minutes; this makes them easier to peel and ensures the yolk stays soft.
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3
While the eggs cool, combine the sausage meat, sage, thyme, nutmeg, and mustard powder in a large bowl. Mix gently with your hands until the herbs are evenly distributed.
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4
Divide the meat mixture into 6 equal portions (about 75g each) and roll them into balls.
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5
Carefully peel the cooled eggs. Be gentle, as the soft centers make them delicate.
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6
Place a piece of plastic wrap on your work surface. Flatten one sausage ball into a thin, even disc large enough to wrap around an egg.
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7
Lightly dust a peeled egg in the seasoned flour, then place it in the center of the sausage disc. Using the plastic wrap to help, pull the meat up and around the egg, sealing any gaps with your fingers until smooth.
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8
Repeat with the remaining eggs and meat. Chill the meat-wrapped eggs in the fridge for 15 minutes to help them firm up.
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9
Set up three bowls: one with flour, one with the beaten eggs, and one with panko breadcrumbs.
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10
Roll each meat-wrapped egg first in flour (shake off excess), then dip in the beaten egg, and finally coat thoroughly in panko, pressing gently so the crumbs adhere.
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11
Heat 2-3 inches of oil in a heavy-bottomed pot to 340°F (170°C).
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12
Fry the eggs in batches of 2 or 3 for 6-8 minutes, turning occasionally, until the exterior is a deep golden brown and the sausage is cooked through.
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13
Remove with a slotted spoon and drain on a wire rack or paper towels. Let rest for 3-5 minutes before slicing in half lengthwise to reveal the golden yolk.
💡 Chef's Tips
Always use the freshest eggs possible as the whites hold together better during the soft-boil phase. Wet your hands slightly when handling the sausage meat to prevent it from sticking to your skin. Use a digital thermometer to ensure the oil stays around 340°F; too hot and the outside burns before the meat cooks, too cool and they become greasy. For an extra-thick crust, you can 'double-dredge' by repeating the egg and panko steps. If you are nervous about the meat being raw, you can finish them in a 350°F oven for 5 minutes after frying.
🍽️ Serving Suggestions
Serve with a dollop of sharp English mustard or a tangy Branston-style pickle. Pair with a crisp, cold Pale Ale or a dry Hard Cider to cut through the richness. Accompany with a simple side of pickled onions and sharp cheddar cheese for a 'Ploughman’s' style plate. A light watercress salad with a lemon vinaigrette provides a refreshing peppery contrast. Serve warm for the best yolk experience, or cold for an authentic British picnic feel.