📝 About This Recipe
A quintessential British picnic and pub staple, the Scotch Egg is a masterpiece of textures, featuring a soft-boiled egg enveloped in seasoned sausage and a shatteringly crisp breadcrumb crust. Originally popularized by London’s Fortnum & Mason in the 18th century, this handheld delight offers a savory, herbaceous punch that perfectly complements the rich, golden yolk. Whether served warm or cold, it is the ultimate expression of comfort food craftsmanship.
🥗 Ingredients
The Eggs
- 6 pieces Large Eggs (straight from the refrigerator)
- 1 bowl Ice Water (for the ice bath)
The Meat Wrap
- 500 grams High-quality Pork Sausage Meat (or skins removed from high-quality links)
- 1 tablespoon Fresh Sage (finely chopped)
- 1 teaspoon Fresh Thyme (leaves only)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1/2 teaspoon English Mustard Powder (for a subtle kick)
- 1/2 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
The Breading (Breading Station)
- 1/2 cup All-purpose Flour (seasoned with a pinch of salt)
- 2 pieces Large Eggs (beaten well)
- 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 and boil for exactly 6 minutes and 30 seconds for a jammy, soft yolk.
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2
Immediately transfer the boiled eggs to a bowl of ice water. Let them chill 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, chopped sage, thyme, nutmeg, mustard powder, salt, and pepper. Use your hands to mix 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
Carefully peel the cooled eggs. Pro tip: Crack the shells gently all over and peel them under cold running water to keep the whites pristine.
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6
Set up your breading station: one bowl with seasoned flour, one with the 2 beaten eggs, and one with the Panko breadcrumbs.
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7
Place a piece of plastic wrap on your work surface. Flatten one meat ball into a thin, even oval about 1/4 inch thick. Lightly dust a peeled egg in flour, then place it in the center of the meat.
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8
Using the plastic wrap to help you, draw the meat up and around the egg. Pinch the seams shut and gently roll it between your palms until the egg is perfectly encased and smooth.
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9
Roll the meat-covered egg in the flour (shake off excess), then dip into the beaten egg, and finally roll in the Panko breadcrumbs until fully coated.
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10
Repeat the process for all eggs. Place the breaded eggs on a plate and chill in the fridge for 15 minutes to help the coating set.
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11
Heat the vegetable oil in a deep pot to 350°F (175°C). Use a thermometer to ensure the temperature is consistent.
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12
Carefully lower 2-3 eggs into the oil at a time. Fry for 6-8 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 a wire rack set over paper towels. Allow to rest for 3-5 minutes before serving to let the juices settle.
💡 Chef's Tips
For the best results, use the freshest eggs possible as they hold their shape better during boiling. Always 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; if it's too thick in one spot, the meat may be undercooked while the outside burns. If you're nervous about deep frying, you can air fry these at 375°F for 12-15 minutes, though the crust won't be quite as indulgent. Never skip the chilling step after breading, as this ensures the Panko adheres firmly and doesn't fall off in the oil.
🍽️ Serving Suggestions
Serve warm with a side of sharp English mustard or a tangy Branston Pickle. Pair with a crisp, cold Pale Ale or a dry hard cider to cut through the richness of the pork. Accompany with a simple side of pickled onions and sharp cheddar cheese for a traditional 'Ploughman’s' lunch. Slice in half vertically to show off the golden yolk and garnish with a sprinkle of flaky sea salt and fresh chives. Pack them for a picnic alongside a fresh watercress and radish salad.