📝 About This Recipe
A quintessential British picnic staple, the Scotch Egg is a masterclass in texture, featuring a perfectly soft-boiled egg enveloped in seasoned sausage and a shatteringly crisp breadcrumb shell. Originally popularized by Fortnum & Mason in the 18th century, this savory snack balances the richness of pork with the bright acidity of mustard and herbs. Whether served warm or cold, it is the ultimate portable feast for any discerning palate.
🥗 Ingredients
The Eggs
- 6 pieces Large Eggs (straight from the fridge)
- 1 bowl Ice Water (for shocking the eggs)
The Meat Wrap
- 500 grams High-quality Pork Sausage Meat (or use Cumberland sausages with casings removed)
- 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 pinch Sea Salt and Black Pepper (to taste)
The Breading Station
- 1/2 cup All-purpose Flour (seasoned with a little salt)
- 2 pieces Beaten Eggs (for the egg wash)
- 1.5 cups 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.
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2
Boil the eggs for exactly 6 minutes and 30 seconds. This ensures the whites are set but the yolks remain 'jammy' and soft.
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3
Immediately transfer the eggs to a bowl of ice water and let them sit for at least 10 minutes to stop the cooking process.
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4
Gently crack the shells all over and peel the eggs while underwater; this helps keep the delicate whites intact. Pat them completely dry with paper towels.
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5
In a large mixing bowl, combine the sausage meat, sage, thyme, nutmeg, mustard powder, salt, and pepper. Mix by hand until well incorporated.
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6
Divide the meat mixture into 6 equal balls (about 80-85g each). Flatten one ball into a thin, even disc on a piece of plastic wrap.
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7
Lightly dust a peeled egg in the seasoned flour, shaking off any excess. This helps the meat adhere to the egg.
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8
Place the egg in the center of the meat disc. Use 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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9
Repeat for all eggs, then chill the meat-wrapped eggs in the fridge for 15 minutes to firm up.
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10
Set up your breading station: one bowl of flour, one bowl of beaten egg, and one bowl of panko breadcrumbs.
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11
Roll each meat-wrapped egg in flour, then dip in the beaten egg, and finally coat thoroughly in the panko breadcrumbs, pressing gently to adhere.
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12
Heat the vegetable oil in a deep pan or deep-fryer to 170°C (340°F). Use a thermometer to ensure accuracy.
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13
Carefully lower 2-3 eggs at a time into the oil. 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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14
Remove with a slotted spoon and drain on a wire rack over paper towels. Let them rest for 3-5 minutes before serving.
💡 Chef's Tips
Always use the freshest eggs possible for the best flavor and structure. Wet your hands slightly when handling the sausage meat to prevent it from sticking to your skin. Ensure the sausage layer is of even thickness so it cooks uniformly without leaving raw spots. Don't crowd the frying pan, as this drops the oil temperature and results in a greasy crust. If you're worried about the meat being raw, you can finish them in a 190°C (375°F) oven for 5 minutes after frying.
🍽️ Serving Suggestions
Serve warm with a dollop of sharp English mustard or tangy Piccalilli. Pair with a crisp, cold Pale Ale or a dry hard cider to cut through the richness. Arrange on a bed of fresh watercress and radish salad for a light lunch. Serve alongside pickled onions and a wedge of sharp Cheddar for a 'Ploughman's' style snack. Pack into a picnic basket with a thermos of hot tea for a traditional British outdoor experience.