Scotch Egg

Name: Scotch Egg
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: British
Ingredients: 4 large Eggs, for the centers; 2 Eggs, beaten, for coating; 500g Pork Sausage Meat; 1 tsp English Mustard; 1 tsp Dried Sage; 1/4 tsp Ground Nutmeg; 1/2 tsp Salt, fine; 1/2 tsp Pepper (Black); 100g Plain Flour; 150g Dried White Breadcrumbs; 1 l Vegetable Oil, for deep-frying

Classic Scotch eggs: soft-centre eggs wrapped in seasoned pork sausage, coated in a crisp breadcrumb shell and fried until golden. They make a satisfying snack or picnic treat — delicious served warm or cold with a dollop of mustard.

Classic Scotch eggs: soft-centre eggs wrapped in seasoned pork sausage, coated in a crisp breadcrumb shell and fried until golden.... Show more

Traditional British Recipe

Health Grade

C- · Balanced

Rating

4.3

Time

1 hr

Price

2,15 €

Calories

827 kcal

meal prep

high protein

low sugar

kid friendly

Method

Boil the eggs

Put the Eggs in a saucepan and cover them with cold water by about 2.5 cm. Bring the water to a boil, then reduce to a gentle simmer for 9 minutes. Move the eggs to a bowl of cold water and leave them for 5 minutes before peeling.

Mix the filling

In a mixing bowl, combine the Pork Sausage Meat with English Mustard, Dried Sage, Ground Nutmeg, Salt (fine), and Pepper (Black). Mix with your hands or a fork until everything is evenly distributed and the sausage looks smooth and uniform, about 2 minutes. Divide the mixture into 4 equal portions.

Wrap and coat

Set out three shallow bowls with Plain Flour, the remaining beaten egg, and Dried White Breadcrumbs. Peel the eggs and pat them dry, then flatten one portion of sausage in your palm, put an egg in the middle, and work the meat around it until it is completely sealed. Roll each wrapped egg in flour, dip it through the beaten egg, and coat it in breadcrumbs; repeat with the remaining eggs.

Fry until crisp

Pour the Vegetable Oil into a deep, heavy pan until it is at least 7.5 cm deep, then heat it over medium heat until a breadcrumb sizzles immediately. Lower in two Scotch eggs at a time and fry in batches for 4 minutes, turn them gently, then fry for 4 minutes more, until the crumb coating is deep golden and the sausage is cooked through. Keep the oil bubbling steadily and do not crowd the pan.

Drain and serve

Lift the Scotch eggs out with a slotted spoon and let them drain on paper towels for 5 minutes. Serve them warm or at room temperature, halved if you want to show off the yolk.