Scotch eggs
- Janine Ratcliffe
Published: April 13, 2022 at 2:35 PM
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Serves 6 as a snack
A little effort
Total time: 1 hr and 15 mins
+ chilling
A star rating of 5 out of 5.1 ratingRate
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Make the perfect picnic snack from scratch using our easiest ever scotch egg recipe for a perfectly cooked yolk and crunchy breadcrumb coating
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Try this simple recipe for Scotch eggs, then check out our classic meatloaf, sausage rolls and more picnic recipes.
Want to achieve perfectly boiled eggs for this recipe? See our tips on how to boil an egg.
Ingredients
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6 eggs
at room temperature
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6 good quality pork sausages
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1tbsp sage
finely chopped to make 1/2 tbsp
-
1tbsp parsley
finely chopped to make 1/2 tbsp
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4 tbsp plain flour
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1 egg
beaten
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100g breadcrumbs
-
groundnut oil
for deep frying
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Method
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step 1
Drop the eggs into boiling water. Cook for 8 minutes, then rinse under cold water and leave in cold water for 10 minutes to cool completely. Peel.
-
step 2
Strip the skins from the sausages, then mix with the sage and parsley and season well. Divide the mixture into 4, then flatten each into a circle on 6 pieces of clingfilm. This will make it easier to form around the eggs.
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step 3
Dust the peeled eggs with flour then sit each on the sausagemeat. Use the cling film to mould the sausagemeat around each egg, ensuring there are no gaps.
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step 4
Roll each sausage covered egg in flour, then the beaten egg, then breadcrumbs. Repeat with the beaten egg and breadcrumbs to make a double coating. Chill until ready to cook.
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step 5
Heat groundnut oil, no more than 1/3 deep in a pan, to 180C. Cook the eggs for 5-6 minutes, turning a few times until golden and crisp.
Try these 3 twists on the classic Scotch egg:
Thai scotch eggs
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Chicken katsu scotch egg
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Crab scotch quail’s eggs with mustard mayo
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Authors
Janine RatcliffeFood director
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