📝 About This Recipe
A quintessential British picnic and brunch staple, the Scotch Egg is a masterclass in textures, featuring a perfectly soft-boiled egg enveloped in seasoned sausage meat and a shatteringly crisp breadcrumb shell. Originally popularized by Fortnum & Mason in the 18th century, this version balances savory notes of sage and nutmeg with a golden, molten center. It is the ultimate handheld luxury, offering a satisfying crunch that gives way to a rich, velvety finish.
🥗 Ingredients
The Eggs
- 6 pieces Large Eggs (straight from the refrigerator)
- 1 bowl Ice Water (for the ice bath)
The Meat Envelope
- 1 pound High-quality Pork Sausage Meat (or skins removed from high-quality links)
- 1 tablespoon Fresh Sage (finely minced)
- 1 teaspoon Fresh Thyme (leaves only)
- 1/4 teaspoon Ground Nutmeg
- 1/2 teaspoon English Mustard Powder
- 1/2 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
The Breading Station
- 1/2 cup All-Purpose Flour (seasoned with a pinch of salt)
- 2 pieces Large Eggs (beaten well for the egg wash)
- 1.5 cups Panko Breadcrumbs (for extra crunch)
- 1 quart Vegetable Oil (for deep frying)
The Dipping Sauce
- 2 tablespoons Dijon Mustard
- 1/4 cup Mayonnaise
- 1 teaspoon Honey
👨🍳 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.
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2
Boil the eggs for exactly 6 minutes and 30 seconds. This timing is crucial for achieving a 'jammy' liquid yolk.
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3
Immediately transfer the eggs to a bowl of ice water and let them chill for at least 10 minutes to stop the cooking process.
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4
While the eggs cool, mix the sausage meat, sage, thyme, nutmeg, mustard powder, salt, and pepper in a large bowl until well combined.
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5
Carefully peel the cooled eggs. Pro tip: Crack the shells gently all over and peel them under cold running water to keep the whites intact.
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6
Divide the sausage mixture into 6 equal portions. Flatten each portion into a thin, even disc on a piece of plastic wrap.
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7
Lightly dust each peeled egg in the seasoned flour, shaking off the excess. This helps the meat adhere to the egg.
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8
Place an egg in the center of a sausage disc. Use the plastic wrap to help draw the meat up and around the egg, smoothing it with your hands until the egg is completely sealed.
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9
Set up your breading station: one bowl of flour, one bowl of beaten eggs, and one bowl of Panko crumbs.
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10
Roll each meat-covered egg in flour, dip in the beaten egg, and finally coat thoroughly in the Panko breadcrumbs, pressing gently to adhere.
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11
Heat 2-3 inches of oil in a deep heavy-bottomed pot to 340°F (170°C).
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12
Carefully lower the eggs into the oil (fry in batches of 2 or 3). Fry for 6-8 minutes, turning occasionally, until the exterior is deep golden brown and the sausage is cooked through.
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13
Drain the eggs on a wire rack or paper towels for 2-3 minutes before serving.
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14
Whisk together the Dijon, mayo, and honey in a small ramekin to serve alongside the warm eggs.
💡 Chef's Tips
For the best results, use the highest quality pork sausage you can find—the fat content keeps the meat moist during frying. To prevent the meat from splitting, ensure there are no air bubbles between the egg and the sausage layer. If you're nervous about the yolk, chill the peeled eggs in the fridge for 20 minutes before wrapping them in meat; this helps them stay firm. Use a thermometer to monitor your oil; if it's too hot, the breadcrumbs will burn before the sausage is cooked through.
🍽️ Serving Suggestions
Serve warm with a side of sharp English cheddar and pickled onions for a traditional 'Ploughman's' feel. Pair with a crisp, cold Pale Ale or a dry Hard Cider to cut through the richness. Arrange on a bed of dressed arugula or watercress to add a peppery bite to your brunch plate. Serve with a dollop of Branston Pickle or a spicy fruit chutney for an authentic British experience.