A perfect Scotch Egg has a crisp golden shell, flavorful sausage and most importantly, a soft-boiled, runny-yolked egg. This just might be the ideal portable picnic snack that we'd be happy to eat anywhere, even the dining table.
Recipe by Emily Clifton, Nerds with Knives on April 5, 2017
Prep time: PT30M
Cook time: PT15M
Total time: PT45M
Rating
4.73 stars (37 reviews)
Ingredients
10 eggs, extra large ((Makes 8 Scotch eggs and you'll use 2 for the coating))
1 lb. pork breakfast sausage (, raw, removed from casing)
3/4 lb. ground pork
1/4 cup chopped mixed herbs (chives, sage, parsley and thyme)
1/4 teaspoon freshly ground nutmeg
1 tablespoon Dijon mustard
Coarse kosher salt and freshly ground pepper
1 tablespoon whole milk
6 tablespoons all-purpose flour
2 cups panko breadcrumbs
1 quart Vegetable oil
Coarse sea salt (optional)
Categories
Party food
Picnic
Side Dish
Super Bowl Snack
Cuisine
british
Steps
Put 8 eggs into a saucepan, cover with cold water (an inch above the eggs) and bring to the boil over medium-high heat. As soon as it boils, turn heat to low and simmer for four minutes, then transfer eggs into a large bowl of ice water for at least 10 minutes. Peel the eggs.
Add the sausage, ground pork, herbs, nutmeg and mustard to a medium bowl, season with a pinch of salt and pepper. Mix well with your hands to combine. Divide into 8 balls.
In a shallow bowl, beat the two raw eggs with a tablespoon of milk. In a second shallow bowl, add the flour and season with a good pinch of salt and pepper. Add the breadcrumbs to a third bowl. Arrange in an assembly line in the order of flour, egg, breadcrumbs.
Cut a square of plastic wrap, place on worksurface, and put one of the meatballs in the middle, then place another square of plastic wrap on top. Roll out or press the meat until large enough to cover the egg. Repeat process with the other balls. When ready to use, remove the top sheet of plastic wrap.
Roll one peeled egg in flour, then place in the center of the meat. Bring up the sides of the film to encase it, and smooth it into an egg shape using damp hands. Dip each covered egg in flour, then egg, then breadcrumbs, then egg and then breadcrumbs. Repeat with all eggs.
Fill a heavy-bottomed 3-quart pot a third full of vegetable oil (at least 3 inches deep), and, on medium-high heat, bring to 350º / 175ºC (if you don’t have a thermometer, check for when a few bread crumbs sizzle and turn golden, but do not burn, a few seconds after you drop them in). Fry the eggs two at a time, turning gently in the oil, for 5-7 minutes, until crispy and golden brown. Remove to a rack set over a sheet tray. Sprinkle over coarse sea salt while still hot. Serve with Quick-pickled red onions, if desired.
Nutitrion
Serving Size: 1 serving
Calories: 600 kcal
Carbohydrates: 16 g
Protein: 25 g
Fat: 45 g
Saturated Fat: 15 g
Trans Fat: 1 g
Cholesterol: 276 mg
Sodium: 595 mg
Sugar: 1 g
Reviews
John on 2024-01-28 (3 stars): I found the recipe to be a fine spring board for us to fine tune. For us we discovered double coating with panko on top of 3.5 oz of meat per egg just made these too huge for us and the egg got lost. 2.25 oz and a single coating of seasoned bread crumbs were to our liking.
Cristina Grant on 2024-01-07 (5 stars): I made these but did the eggs in my instant pot for 3 minutes. They had a perfect runny yolk and the shells just slid right off. I’m wondering if anyone has tried freezing them? How did you reheat and how did the yolks turn out?
Bender on 2022-08-28 (5 stars): As a Scottish person I can assure you that you couldn't be more wrong. Although this is a very good alternative version of a scotch egg, traditionally the egg is not runny at all. That said, don't get me wrong, I rather enjoyed this version.
Fiona on 2022-08-25 (5 stars): One clarification needed, are your eggs out of the fridge or room temperature when you boil them. It will obviously make a difference with the cooking time.
Saira on 2022-04-12 (5 stars): Hi, This looks lovely. How do you prevent the sausage end coating from cracking?
Christopher D Trimmer on 2021-12-31 (5 stars): I think this is a fantastic recipe !! a soft-boiled egg is not hard to make it is supposed to have a runny center..perfect recipe perfect instructions great job !! I love these and so don't the people in the restaurant industry ...thank you so much ! .. I don't understand how you could fail on a soft-boiled egg ..actually kind of amusing.
5 All the way..
Lexie on 2021-11-22 (5 stars): Tried this recipe over the weekend and was really pleased with the results. Trying to get the shell off without damaging the egg was a bit of a faff. The egg was soft but not runny which was probably due to my timing. Son-in-law, granddaughter and her husband have asked to get half of one on a bed of black pudding as a starter at Christmas !!
Susie on 2021-10-24 (5 stars): I can’t find a “Pin” button to add this to my Pinterest account. Am I missing it somewhere?
Diana A Davidson on 2021-09-24 (1 stars): This was frustrating. I couldn't get my eggs to soft boil correctly. I ended up throwing everything in the trash. What a shame.
Ellen on 2021-07-05 (5 stars): I always wanted to try to make Scotch eggs, but was always intimidated because it is a fairly technical recipe to get right. This recipe is explained well and precise which resulted in a recipe I am willing to make over and over.
Luke on 2021-06-02 (5 stars): I love these! I am going to make them again for a guy's trip that my buddies and are taking, I am wondering though, can I make them the day before and then just reheat them in an oven? Will they still taste okay that way?
