Classic Scotch Eggs
Traditional dish · British
A traditional British pub snack, these Scotch eggs feature a perfectly soft-boiled egg encased in seasoned sausage meat, coated in breadcrumbs, and deep-fried to a golden crisp.
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Ingredients
- Large eggs6
- Sausage meat500g
- Plain flour100g
- Breadcrumbs200g
- Saltto taste
- Black pepperto taste
- Vegetable oilfor frying
Steps
- 1
Boil 4 eggs for 6 minutes for a soft yolk. Immediately plunge into ice water, then peel carefully.
- 2
Divide the sausage meat into 4 equal portions. Season with salt and pepper. Flatten each portion into a thin patty.
- 3
Wrap each peeled egg in a portion of sausage meat, ensuring it's completely covered and smooth.
- 4
Set up three shallow dishes: one with flour, one with a beaten egg (from the 2 unboiled eggs), and one with breadcrumbs.
- 5
Roll each sausage-wrapped egg first in flour, then dip in beaten egg, and finally coat thoroughly with breadcrumbs.
- 6
Heat vegetable oil in a deep pan or fryer to 170°C (340°F).
- 7
Carefully lower the Scotch eggs into the hot oil and fry for 6-8 minutes, turning occasionally, until golden brown and the sausage meat is cooked through.
- 8
Remove from oil and drain on paper towels. Serve warm or at room temperature.
