Description
A classic British favorite, these homemade Scotch Eggs feature perfectly soft-boiled eggs encased in seasoned sausage meat, coated in a crispy double breadcrumb layer, and fried until golden brown. Ideal for picnics, snacks, or a satisfying appetizer, this recipe offers a delightful combination of textures and flavors.
Ingredients
Scale
Eggs
- 8 eggs
Sausage Mixture
- 1 lb (450 g) plain sausage meat
- 3 tbsp chopped mixed herbs (chives and thyme recommended)
- A pinch of ground mace
- 1 tbsp English mustard
Coatings
- 1/2 cup (50 g) flour
- 1 cup (100 g) panko or homemade breadcrumbs
- 2 raw eggs (for egg wash)
- Splash of milk (for mixing with raw eggs)
For Frying
- Vegetable oil (enough to fill pan one third full for deep frying)
Instructions
- Soft-boil the eggs: Place six eggs in a pan and cover them with cold water. Bring to a boil, reduce the heat, and simmer gently for five minutes. Immediately transfer the eggs to a large bowl filled with iced water to cool for at least 10 minutes, which stops the cooking and makes peeling easier.
- Prepare the sausage mixture: In a large bowl, combine the sausage meat, chopped mixed herbs, ground mace, and English mustard. Season with salt and pepper, then mix thoroughly with your hands until all ingredients are well incorporated. Divide the mixture into six equal portions.
- Peel and prepare coating stations: Carefully peel the six soft-boiled eggs. In one bowl, beat the two raw eggs with a splash of milk to create an egg wash. Place the flour in a second bowl, seasoning it lightly. Put the panko or breadcrumbs in a third bowl. Arrange these bowls side by side to create a coating assembly line.
- Shape the sausage around the eggs: Lay a square of clingfilm on your work surface and dust lightly with flour. Place one portion of sausage on the clingfilm and lightly flour the top. Cover with another clingfilm square. Using a rolling pin, gently roll the sausage meat out until it’s large enough to fully encase an egg. Remove the top clingfilm layer.
- Wrap the eggs: Roll one peeled egg in flour and position it in the center of the flattened sausage meat. Using the clingfilm edges, carefully lift and wrap the sausage around the egg, smoothing the meat so it forms a uniform egg shape. Repeat for all eggs.
- Coat the Scotch eggs: Dip each sausage-wrapped egg first in flour, then into the egg wash, followed by breadcrumbs, repeating the egg wash and breadcrumbs steps one more time. This double coating ensures a crispy finish when fried.
- Deep fry the Scotch eggs: Fill a large, deep pan with vegetable oil to about one-third full and heat to 325°F (170°C). You can test readiness by dropping a breadcrumb into the oil; it should sizzle and turn golden without burning. Carefully lower the eggs into the hot oil, frying two at a time to avoid overcrowding. Cook for about seven minutes until the coating is crisp and golden brown.
- Drain and serve: Use a slotted spoon to remove the eggs and place them on kitchen paper to drain excess oil. Serve warm or at room temperature as a delicious snack or part of a savory meal.
Notes
- For perfectly soft-boiled eggs, timing is crucial—do not overcook to maintain a creamy yolk.
- Use clingfilm for shaping the sausage meat to ensure an even and smooth coating without sticking to your hands.
- The double breadcrumb coating creates a wonderfully crunchy exterior.
- Be cautious not to overcrowd the pan when frying; cook in batches to maintain oil temperature and crispiness.
- Leftover Scotch eggs can be served cold and make a great portable snack.
Nutrition
- Serving Size: 1 Scotch egg (approx. 150g)
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 210 mg
