Scotch eggs
Prep time: 20 min
Cook time: 10 min
Servings: 4
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.
Ingredients
- 5 eggs
- 400g cumberland sausage
- ⅓ cup (50g) flour
- salt and black pepper, to season
- ½ tsp ground nutmeg
- 1 tsp garlic powder
- 100g panko bread crumbs
- brown sauce, to serve
Directions
- Place 4 eggs into boiling water for 4½ minutes, then plunge them into an ice bath to cool.
- Once cooled, peel your eggs and leave them to dry.
- Peel the skin from the sausages and discard.
- Using oiled hands, take 100g of the sausage meat and roll it out in your palm to an even layer in an oval shape.
- Place the egg in the centre and bring two of the sides together, making sure to encase the whole egg.
- Place eggs on a tray and refrigerate for 20 minutes to firm up sausage.
- Season flour with salt, pepper, nutmeg and garlic powder in a shallow bowl.
- Whisk remaining egg in another shallow bowl, then place bread crumbs into a third bowl.
- Crumb the chilled eggs in flour, then egg, then bread crumbs.
- Deep-fry at 180°c for 4-5 minutes or golden brown.
- Serve immediately, with brown sauce.
Recipe notes
Substitutions
You can replace the cumberland sausage with black pudding and follow the same steps.