📝 About This Recipe
A quintessential British picnic staple, the Scotch Egg is a masterclass in textural contrast, featuring a perfectly soft-boiled egg enveloped in seasoned sausage meat and a shatteringly crisp panko crust. This version elevates the humble snack into a gourmet appetizer by focusing on a 'jammy' center and a savory, herb-flecked pork coating. Whether served warm from the fryer or chilled for a rustic lunch, it is a hearty, protein-packed delight that defines comfort food.
🥗 Ingredients
The Eggs
- 6 pieces Large Eggs (straight from the refrigerator)
- 1 bowl Ice Water (for shocking the eggs)
The Meat Coating
- 1 pound High-quality Pork Sausage Meat (or use high-fat breakfast sausage links with casings removed)
- 1 tablespoon Fresh Sage (finely minced)
- 1 teaspoon Fresh Thyme (leaves only, minced)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1/2 teaspoon English Mustard Powder (for a subtle kick)
- 1/2 teaspoon Sea Salt (adjust if sausage is already salty)
- 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 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. Let them sit for at least 10 minutes; this stops the cooking and makes peeling easier.
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3
Gently crack the eggshells all over and peel them under cold running water. Pat the peeled eggs completely dry with paper towels.
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4
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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5
Divide the meat mixture into 6 equal portions (about 75g each). Roll them into smooth balls.
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6
Place a piece of plastic wrap on your work surface. Flatten one meat ball into a thin, even oval about 1/4 inch thick.
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7
Lightly dust a boiled egg in the seasoned flour. This helps the meat adhere to the egg.
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8
Place the egg in the center of the meat oval. Using the plastic wrap to help you, wrap the meat around the egg, sealing any gaps with your fingers until smooth.
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9
Repeat with the remaining eggs and meat. Chill the meat-wrapped eggs in the fridge for 15 minutes to firm up.
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10
Set up three bowls: one with flour, one with the beaten eggs, and one with panko breadcrumbs.
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11
Roll each meat ball in flour, then dip in the egg wash, and finally coat thoroughly in panko, pressing gently so the crumbs stick.
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12
Heat 2-3 inches of oil in a heavy-bottomed pot to 350°F (175°C). Use a thermometer to ensure the temperature is consistent.
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13
Fry the eggs in batches of 2 or 3 for 5-7 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 or paper towels. Let rest for 3-5 minutes before slicing in half vertically to serve.
💡 Chef's Tips
Use the freshest eggs possible for a centered yolk, as older eggs tend to have yolks that drift to the side. When wrapping the meat, ensure there are no air bubbles between the egg and the sausage, or the coating may split during frying. Keep your hands slightly damp when handling the sausage meat to prevent it from sticking to your skin. If you prefer a fully hard-boiled yolk, increase the initial egg boiling time to 9 minutes. For an extra-thick crust, you can 'double-bread' by dipping the egg back into the egg wash and panko a second time.
🍽️ Serving Suggestions
Serve warm with a side of sharp English mustard or a tangy Branston pickle. Pair with a crisp, cold India Pale Ale (IPA) to cut through the richness of the sausage. Accompany with a simple side of pickled onions and sharp cheddar cheese for a 'Ploughman’s' style plate. Drizzle with a touch of truffle honey for a modern, sweet-and-savory gastropub twist. Serve atop a bed of dressed arugula to add a peppery freshness to the dish.