Chef's notes
The Scotch egg is a classic British dish: a boiled egg wrapped in seasoned sausage meat, coated in breadcrumbs, and deep-fried until crispy. Despite the name, it originated in England, not Scotland. Fortnum & Mason in London claims to have invented it in 1738 as a portable luxury snack for travelers. The first printed recipe appeared around 1809 in Maria Rundell's cookbook, with breadcrumbs becoming standard later in the 19th century. It may have Indian roots from nargisi kofta via colonial influence, or from Yorkshire "Scotties." Today it remains a popular pub snack and picnic food, often with a jammy yolk.
Details
- โฒ๏ธ Prep time: 30min
- ๐ณ Cook time: 10min
Ingredients
- Ingredients (for 4 Scotch eggs) For the eggs: 5 large eggs (4 to boil + 1 for the egg wash), preferably at room temperature 340โ400g (12โ14 oz) good-quality pork sausage meat (casings removed; use bulk breakfast sausage or remove from links โ about 85โ100g per egg for a balanced, not-too-thick layer) 1โ2 tbsp English mustard (or whole-grain/Dijon) 1โ2 tbsp finely chopped fresh herbs (parsley, chives, or thyme) ยฝ tsp freshly grated nutmeg (optional but traditional for warmth) Salt and freshly ground black pepper, to taste โ cup (40โ50g) all-purpose flour, seasoned with a pinch of salt 1 cup (100โ120g) panko breadcrumbs (for extra crunch) or regular dried breadcrumbs Vegetable or canola oil, for deep-frying (about 1โ1.5 litres / enough to submerge the eggs)
Directions
- Instructions Boil the eggs: Place 4 eggs in a saucepan and cover with cold water by about 1 inch. Bring to a boil over medium-high heat. Once boiling, reduce to a simmer and cook for: 4โ5 minutes โ jammy/runny yolk (popular choice for contrast) 6โ7 minutes โ firmer but still soft yolk Immediately transfer to an ice water bath for 5โ10 minutes to stop cooking and ease peeling. Gently peel and pat the eggs dry. Prepare the sausage mixture: In a bowl, mix the sausage meat with the mustard, chopped herbs, nutmeg, salt, and pepper until well combined. Divide into 4 equal portions (about 85โ100g each). Flatten each portion into a thin, even patty or disc (use damp hands if sticky). Wrap the eggs: Place one peeled egg in the center of each sausage patty. Gently mold and press the sausage meat evenly around the egg, sealing any gaps. Shape into smooth ovals. Chill in the fridge for 10โ15 minutes if they feel soft โ this helps them hold shape. Bread the eggs: Set up three shallow bowls: Bowl 1: Seasoned flour Bowl 2: The remaining egg, beaten with a splash of milk or water Bowl 3: Panko or breadcrumbs Roll each wrapped egg in flour (shake off excess), dip in the beaten egg, then coat thoroughly in breadcrumbs. Press the crumbs on gently. For extra crunch, do a double coat (egg โ breadcrumbs โ egg โ breadcrumbs). Fry: Heat the oil in a deep saucepan or fryer to 175ยฐC (350ยฐF). Carefully lower 2 eggs at a time into the hot oil. Fry for 4โ6 minutes, turning occasionally, until deep golden brown and the sausage is fully cooked (internal temperature around 71ยฐC / 160ยฐF if checking). Drain on paper towels or a wire rack. Repeat with the remaining eggs. Serve: Let them cool slightly (they're very hot inside!). Slice in half to reveal the yolk. Sprinkle with flaky salt and extra herbs if desired. Serve warm or at room temperature with the mustard sauce, pickles, or a simple salad.