British & Irish

Scotch Egg

Name: Scotch Egg
Total time: 30 min
Yield: 2 servings
Cuisine: British & Irish
Ingredients: 4 large free-range eggs (plus 1 beaten egg for coating); 275g good quality sausage meat; 1 tsp fresh thyme (chopped); 50g plain flour; 100g panko or dried breadcrumbs; vegetable oil for deep frying

A hard-boiled egg encased in seasoned sausage meat, coated in crisp golden breadcrumbs — a brilliant British picnic staple with a runny yolk at its best.

30 minutes

Serves 2

Snack

Contains common allergens

Egg Wheat

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Instructions

6 steps

1
Boil the eggs: Place 4 eggs in a saucepan of boiling water. Boil for exactly 6 minutes for a runny yolk (or 8 minutes for hard-boiled). Transfer immediately to a bowl of iced water to cool completely. Peel carefully.

2
Prepare the meat: In a bowl, mix the sausage meat with the chopped thyme and a pinch of black pepper. Divide the mixture into 4 equal portions.
3
Wrap the eggs: Flatten one portion of the sausage meat into a thin patty in the palm of your floured hand. Place a peeled egg in the center and gently mold the meat evenly around the egg, ensuring there are no gaps or cracks. Repeat for all eggs.
4
Bread the eggs: Set up a breading station with three shallow bowls: one with the flour, one with the beaten egg, and one with the breadcrumbs. Roll each meat-wrapped egg in flour, then dip completely in the beaten egg, and finally roll in breadcrumbs until fully coated.
5
Heat the oil: Heat a deep pot of vegetable oil to 160°C (320°F).
6
Fry: Carefully lower the Scotch eggs into the oil and fry for 7-8 minutes, turning occasionally, until the breadcrumbs are deep golden brown and the sausage meat is cooked through. Drain on kitchen paper and serve warm or cold.

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