Scotch eggs
These Scotch eggs have herby sausage, jammy soft-boiled centres and a crisp panko crumb—best served hot with brown sauce.
Ingredients
Directions
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- Step 1: Place 4 eggs into boiling water for 4½ minutes, then plunge them into an ice bath to cool.
- Step 2: Once cooled, peel your eggs and leave them to dry.
- Step 3: Peel the skin from the sausages and discard.
- Step 4: Using oiled hands, take 100g of the sausage meat and roll it out in your palm to an even layer in an oval shape.
- Step 5: Place the egg in the centre and bring two of the sides together, making sure to encase the whole egg.
- Step 6: Place eggs on a tray and refrigerate for 20 minutes to firm up sausage.
- Step 7: Season flour with salt, pepper, nutmeg and garlic powder in a shallow bowl.
- Step 8: Whisk remaining egg in another shallow bowl, then place bread crumbs into a third bowl.
- Step 9: Crumb the chilled eggs in flour, then egg, then bread crumbs.
- Step 10: Deep-fry at 180°c for 4-5 minutes or golden brown.
- Step 11: Serve immediately, with brown sauce.
Video
Chef’s Tips
Recipe notes
Substitutions
You can replace the cumberland sausage with black pudding and follow the same steps.
About this recipe
Scotch Eggs are soft-boiled eggs wrapped in herby sausage meat, crumbed, and deep-fried until golden. Crispy on the outside, jammy in the middle—basically a picnic legend or pub snack hero. Best eaten hot with a big dollop of brown sauce and absolutely no shame.
Keywords: Scotch eggs, Snack, Scottish, Pork, Fried, Eggs, Quick, Scotch eggs recipe, homemade Scotch eggs, soft boiled Scotch eggs, jammy Scotch eggs, sausage wrapped eggs, panko Scotch eggs, British picnic food
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