Scotch Eggs
Soft-boiled egg wrapped in seasoned sausagemeat, breadcrumbed and deep-fried. A picnic classic, cut in half to show the just-set yolk.
Ingredients
4 eggs, plus 1 extra for coating
400 g good pork sausagemeat
1 tsp chopped fresh sage
1 tsp English mustard
1 tsp flaky sea salt
50 g plain flour
120 g panko breadcrumbs
1 litre vegetable oil, for deep-frying
Method
- 1
Boil the 4 eggs for exactly 6 minutes, then plunge into ice water. Peel very carefully.
- 2
Mix the sausagemeat with the sage, mustard and salt. Divide into 4, flatten each between cling film.
- 3
Dust each egg with flour, then wrap in a sausagemeat disc, sealing the seams. Roll gently into a smooth ball.
- 4
Roll each ball in flour, then beaten egg, then panko.
- 5
Heat the oil to 170°C and fry the eggs for 6–7 minutes, turning, until deep golden. Drain on kitchen paper, rest 5 minutes, then halve.
Cook's notes
A 6-minute egg gives a soft yolk. Ice-bath immediately after boiling to stop residual cooking.