📝 About This Recipe
A quintessential pillar of British picnic culture and pub fare, the Scotch Egg is a masterclass in texture and savory satisfaction. This recipe features a perfectly soft-boiled egg encased in seasoned heritage pork sausage, coated in a golden, shattering panko crust. It’s a hearty, portable feast that balances the richness of the meat with the velvet silkiness of a golden yolk.
🥗 Ingredients
The Eggs
- 6 pieces Large Eggs (straight from the fridge)
- 1 bowl Ice Water (for shocking the eggs)
The Meat Envelope
- 500 grams High-quality Pork Sausage Meat (or skins removed from Cumberland sausages)
- 1 tablespoon Fresh Sage (finely chopped)
- 1 teaspoon Fresh Thyme (leaves only)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1/2 teaspoon English Mustard Powder
- 1/2 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
The Breading Station
- 100 grams All-purpose Flour (seasoned with a pinch of salt)
- 2 pieces Eggs (beaten well)
- 150 grams Panko Breadcrumbs (for extra crunch)
- 1 liter 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' 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 stops the cooking process and makes peeling easier.
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3
In a large mixing bowl, combine the sausage meat, sage, thyme, nutmeg, mustard powder, salt, and pepper. Mix by hand until the herbs are evenly distributed.
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4
Divide the meat mixture into 6 equal portions (about 80-85g each) and roll them into balls.
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5
Gently peel the cooled eggs. Be careful not to puncture the whites, as the centers are soft.
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6
Place a square of cling film on your work surface. Flatten one meat ball into a thin, even disc about 5 inches wide on the film.
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7
Lightly dust a peeled egg in flour, then place it in the center of the meat disc. Use the cling film to help draw the meat up and around the egg, sealing it completely.
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8
Smooth the meat with your hands to ensure there are no cracks or air bubbles. Repeat for all eggs and chill them in the fridge for 15 minutes to 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-covered egg in flour, dip in the beaten egg, and finally roll in the panko, pressing gently so the crumbs adhere well.
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11
Heat the vegetable oil in a deep saucepan or deep-fryer to 170°C (340°F). Use a thermometer to ensure accuracy.
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12
Carefully lower 2 or 3 eggs into the oil at a time. Fry for 8-10 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 paper towels. Let them rest for 3-5 minutes before serving to allow the heat to even out.
💡 Chef's Tips
Always use the freshest eggs possible for the best flavor and structural integrity. If the meat is sticking to your hands, lightly dampen your palms with water before shaping. Ensure the oil temperature doesn't drop too low; if it's not hot enough, the breadcrumbs will absorb oil and become greasy. For a traditional twist, add a tablespoon of finely chopped black pudding to the sausage mix for an earthy depth. Avoid over-boiling the eggs initially, as they will cook for a second time in the deep fryer.
🍽️ Serving Suggestions
Serve warm with a generous dollop of sharp English mustard or tangy Branston pickle. Pair with a crisp, cold India Pale Ale (IPA) to cut through the richness of the pork. Accompany with a side of pickled onions and a wedge of sharp Cheddar for a full 'Ploughman’s' experience. Serve atop a bed of dressed watercress and radish salad for a refreshing contrast. Cut in half vertically just before serving to reveal the beautiful golden yolk flow.