About this Dish
A hard-boiled egg wrapped in sausage meat, breaded and deep-fried.
History & Origin
Often credited to London department store Fortnum & Mason in 1738 as a portable travelers' snack, the Scotch egg remains a British picnic and pub staple.
IngredientsServes 2
🥚Eggs, 6 large (5 for boiling, 1 beaten for coating)
🌭Pork sausage meat, 500g
🌿Fresh sage, 1 tablespoon finely chopped
🧅Spring onions, 2 finely chopped
🧂Salt and black pepper, to season
🌾Plain flour, 4 tablespoons
🍞Dried breadcrumbs, 150g
🫙Dijon mustard, 1 teaspoon
🛢️Vegetable oil, enough for deep frying (about 1 litre)
Method
1
Bring a pan of water to the boil and gently lower in 5 eggs. Boil for exactly 6 minutes for a slightly soft yolk, or 8 minutes for fully hard-boiled. Transfer immediately to a bowl of ice cold water and leave for 5 minutes, then carefully peel.2
Mix the sausage meat in a bowl with the chopped sage, spring onions, mustard, salt and pepper until well combined. Divide the mixture into 5 equal portions and flatten each one out on a sheet of cling film into a thin oval shape.3
Set up three shallow bowls — one with flour seasoned with salt and pepper, one with the beaten egg, and one with the breadcrumbs. Lightly dust each peeled egg in flour, then wrap a portion of sausage meat firmly and evenly around it, sealing any gaps so there are no openings.4
Roll each wrapped egg first in the flour, then dip into the beaten egg, and finally coat thoroughly in breadcrumbs. For an extra crispy coating, dip back into the beaten egg and breadcrumbs a second time.5
Heat the oil in a deep heavy-bottomed pan to 170°C (use a thermometer if you have one — a breadcrumb dropped in should sizzle steadily). Carefully lower the Scotch eggs in batches of 2, frying for 8–9 minutes until deep golden brown all over, turning occasionally.6
Remove with a slotted spoon and drain on kitchen paper. Leave to rest for a couple of minutes before cutting in half — serve warm or at room temperature with English mustard or brown sauce on the side.User Reviews
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