Scotch Eggs Recipe

Serving: 6 people
Cooking Time: 45 minutes (plus 30 minutes chilling time)

Ingredients

For the Eggs:

• 6 large fresh eggs
• Ice water bath

For the Sausage Coating:

• 1 pound high-quality pork sausage meat (or remove from casings)
• 2 tablespoons fresh sage, finely chopped
• 1 tablespoon fresh thyme leaves
• 1 teaspoon English mustard powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cayenne pepper

For the Breading Station:

• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups panko breadcrumbs
• 1 cup fine dry breadcrumbs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For Frying:

• 6-8 cups vegetable oil for deep frying
• Fresh parsley for garnish

For Serving:

• English mustard
• HP Brown Sauce
• Mixed greens salad
• Pickled onions

Instructions

Perfect the Soft-Boiled Eggs

Bring a large pot of water to a rolling boil. Gently lower room-temperature eggs into the water using a slotted spoon. Cook for exactly 6 minutes for runny yolks or 7 minutes for slightly firmer yolks. Immediately transfer eggs to an ice water bath to stop cooking. Once completely cool, carefully peel the eggs and pat dry with paper towels.

Prepare the Seasoned Sausage

In a large bowl, combine sausage meat with chopped sage, thyme, mustard powder, black pepper, nutmeg, and cayenne. Mix gently with your hands until herbs and spices are evenly distributed. Avoid overmixing, which can make the sausage tough. Divide mixture into 6 equal portions, roughly 2.5 ounces each.

Wrap the Eggs

With damp hands, flatten one portion of sausage mixture into a thin oval on your palm. Place a peeled egg in the center and gently wrap the sausage around it, making sure the coverage is even with no gaps. The sausage layer should be about 1/4 inch thick all around. Repeat with remaining eggs. Refrigerate wrapped eggs for 30 minutes to firm up.

Set Up Breading Station

Place flour seasoned with salt and pepper in one shallow dish. Beat eggs in a second dish. Combine panko and fine breadcrumbs in a third dish. This combination creates the perfect texture – panko for crunch and fine crumbs for complete coverage.

Bread the Scotch Eggs

Remove eggs from refrigerator. Working with one at a time, roll in seasoned flour, dip in beaten egg, and coat thoroughly with breadcrumb mixture. Press gently to ensure breadcrumbs adhere well. Place on a baking sheet and refrigerate for another 15 minutes to set the coating.

Heat the Oil

Heat oil in a large, heavy-bottomed pot or deep fryer to 340°F. Use a cooking thermometer to monitor temperature accurately. The oil should be deep enough to completely submerge the Scotch eggs.

Fry to Golden Perfection

Carefully lower 2-3 Scotch eggs into hot oil using a slotted spoon. Fry for 4-5 minutes, turning occasionally, until deep golden brown all over. The internal temperature of the sausage should reach 160°F. Remove with slotted spoon and drain on paper towels.

Rest and Serve

Let Scotch eggs rest for 2-3 minutes before serving. This allows the temperature to equalize and prevents the yolk from being too runny to handle. Serve warm, cut in half to show the beautiful layers, with English mustard, HP sauce, and a simple salad.

Nutritional Information

Per serving (1 Scotch egg):

• Calories: 420
• Protein: 22g
• Carbohydrates: 18g
• Fat: 28g
• Fiber: 1g
• Sodium: 680mg
• Cholesterol: 285mg
• Iron: 15% daily value
• Vitamin B12: 25% daily value

Helpful Tips

Egg Timing is Critical: The difference between a perfect runny yolk and an overcooked egg is just 30-60 seconds. Use a timer and have your ice bath ready. Fresh eggs hold together better during peeling, but they’re also harder to peel – a necessary trade-off for the best results.

Sausage Selection: Use high-quality pork sausage with good fat content (about 20-25%). Avoid lean sausages as they’ll become dry and crumbly. Italian sausage, breakfast sausage, or traditional British pork sausages all work well.

Temperature Control: Maintain oil temperature between 335-345°F. If too hot, the outside browns before the sausage cooks through. If too cool, the coating absorbs oil and becomes greasy. A candy thermometer is essential.

Assembly Technique: Keep your hands damp when wrapping sausage around eggs to prevent sticking. Work quickly but gently – you don’t want to crack the delicate soft-boiled eggs underneath.

Coating Success: The double breadcrumb mixture creates the ideal texture. Press the coating firmly but gently to ensure it adheres. Any loose spots will fall off during frying, leaving bare patches.

Make-Ahead Options: You can assemble Scotch eggs up to 24 hours ahead and refrigerate. The flavors actually improve with time. You can also freeze uncooked, breaded Scotch eggs for up to 3 months – fry directly from frozen, adding 1-2 minutes to cooking time.

Oil Safety: Never leave hot oil unattended. Have a lid nearby to smother any flare-ups. If oil starts smoking, it’s too hot – reduce heat immediately. Use a deep, heavy pot to prevent oil from bubbling over.

Serving Temperature: Scotch eggs are delicious hot, warm, or even at room temperature. For picnics or packed lunches, let them cool completely and wrap individually. They’ll keep at room temperature for up to 4 hours.

Storage and Reheating: Leftover Scotch eggs keep in the refrigerator for 2-3 days. Reheat in a 350°F oven for 10 minutes to restore crispiness. Avoid microwaving, which makes the coating soggy.

Creative Variations: Try different sausage flavors like chorizo or Italian sausage with fennel. Add herbs like rosemary or oregano to the breadcrumb mixture. For a lighter version, you can bake at 400°F for 20-25 minutes, though you won’t get the same crispy exterior as deep-frying provides.