Description
This recipe for The Best Homemade Scotch Eggs offers a delightful twist on a classic British snack. Featuring soft-boiled eggs wrapped in seasoned sausage meat, coated in a double layer of flour, egg wash, and crispy breadcrumbs, then fried to golden perfection. Ideal for a hearty snack or picnic treat, these Scotch eggs are crispy on the outside and wonderfully tender inside.
Ingredients
Scale
Eggs
- 8 eggs
Sausage Meat Mixture
- 1 lb (450 g) plain sausagemeat
- 3 tbsp chopped mixed herbs (chives and thyme recommended)
- A pinch of ground mace
- 1 tbsp English mustard
- Salt and freshly ground black pepper, to season
Breading and Coating
- 1/2 cup (50 g) flour, seasoned with salt and pepper
- 1 cup (100 g) panko or homemade breadcrumbs
- 2 raw eggs, beaten with a splash of milk
For Frying
- Vegetable oil, enough to fill the pan one third full for frying
Instructions
- Soft Boil the Eggs: Place six eggs into a saucepan and cover with cold water. Bring to a boil, then reduce the heat and simmer for 5 minutes. Immediately transfer the eggs to a large bowl of iced water and let them cool for at least 10 minutes to stop the cooking process and make peeling easier.
- Prepare the Sausage Meat Mixture: In a bowl, combine the sausage meat, chopped herbs, ground mace, English mustard, salt, and pepper. Mix thoroughly with your hands until well combined. Divide this mixture into six equal portions.
- Peel the Eggs and Set Up Breading Station: Carefully peel the cooled boiled eggs. In separate bowls, place the seasoned flour, the beaten eggs mixed with milk, and the breadcrumbs. Arrange these bowls in a row for easy coating.
- Wrap the Eggs in Sausage Meat: Lightly flour a piece of clingfilm on your work surface. Place one portion of sausage meat on the clingfilm and dust lightly with flour. Cover with another square of clingfilm and roll out the meat until large enough to fully encase one egg. Remove the top clingfilm layer. Roll one peeled egg in flour, place it in the center of the flattened meat, then lift the clingfilm edges to bring the meat up around the egg, molding it into a smooth egg shape.
- Bread the Scotch Eggs: Remove the wrapped egg from the clingfilm. Coat each wrapped egg in the seasoning flour, then dip into the egg wash, followed by breadcrumbs. Repeat this process once more with egg wash and breadcrumbs to create a double coating for extra crispiness.
- Fry the Scotch Eggs: Heat vegetable oil in a large frying pan to 325°F (170°C). Test the oil temperature by dropping a breadcrumb in the oil – it should sizzle and turn golden without burning. Fry 2 Scotch eggs at a time for about 7 minutes, turning occasionally to ensure even browning, until the coating is crisp and golden.
- Drain and Serve: Remove the cooked Scotch eggs from the oil and drain on kitchen paper to remove excess oil. Serve warm or at room temperature.
Notes
- Using clingfilm to shape the sausage meat around the eggs helps create a smooth, compact layer that holds together during frying.
- Double coating with egg and breadcrumbs ensures a crunchier exterior.
- Soft boiling the eggs for precisely 5 minutes yields a slightly runny yolk; adjust time for a firmer yolk if preferred.
- Make sure the oil temperature is steady at around 325°F (170°C) to achieve golden, non-greasy Scotch eggs.
- Can be made ahead and reheated in the oven for a quick snack.
Nutrition
- Serving Size: 1 Scotch egg
- Calories: 380 kcal
- Sugar: 1 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 220 mg
