Classic British Scotch Egg with Herbed Sausage Coating

Be the first to rate

(No Ratings Yet)

Loading...

A beloved British pub and picnic classic, the Scotch Egg features a perfectly soft-boiled egg encased in a layer of well-seasoned pork sausage meat, then coated in crispy golden breadcrumbs. Traditionally deep-fried for maximum crunch, this version uses a herbed sausage coating and a double breading technique for a beautifully crisp shell that shatters to reveal the jammy yolk inside.

Nutrition Facts

Per serving (estimated)

• 565 kcalCalories
• 38 gFat
• 10 gSaturated Fat
• 25 gCarbs
• 1.5 gFiber
• 1 gSugar
• 26 gProtein
• 780 mgSodium
• 320 mgPotassium
• 95 mgCalcium
• 3.2 mgIron
• 3 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the eggs and sausage coating

• 4 large eggs, cold from the fridge
• 450 g (1 lb) good-quality pork sausage meat, casings removed
• 2 tablespoons fresh flat-leaf parsley, finely chopped
• 1 teaspoon fresh sage leaves, finely chopped
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground mace or nutmeg
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

For the breading station

• 1/2 cup (65 g) all-purpose flour
• 2 large eggs, beaten with 1 tablespoon water
• 1 1/2 cups (90 g) panko breadcrumbs, mixed with 1/4 cup (30 g) fine dried breadcrumbs

For frying and serving

• 900 ml (about 4 cups) vegetable or sunflower oil, for frying
• Dijon mustard and piccalilli, for serving

Directions

1. Place the 4 cold eggs in a saucepan, cover with cold water by 2 cm, and bring to a gentle boil over medium heat. Once boiling, cook for exactly 6 1/2 minutes for a jammy yolk (7 minutes for fully set), then immediately transfer to an ice bath and cool for 5 minutes. Peel carefully and pat dry.
2. In a large bowl, combine the sausage meat, parsley, sage, thyme, mace, salt, and pepper. Mix gently with your hands until just combined; avoid overworking. Divide into 4 equal portions (about 115 g each) and flatten each into a 12 cm disc on a piece of plastic wrap.
3. Place one peeled egg in the center of each sausage disc and wrap the meat evenly around the egg, using the plastic wrap to help seal any gaps. Roll gently between your palms to form a smooth ball, then chill in the refrigerator for 20 minutes to firm up.
4. Set up a breading station with three shallow bowls: flour, beaten egg, and the breadcrumb mixture. Roll each chilled sausage-wrapped egg first in flour (shaking off excess), then in the beaten egg, and finally in the breadcrumbs, pressing gently so the crumbs adhere. For an extra-crisp shell, repeat the egg and breadcrumb coating a second time.
5. Heat the oil in a deep, heavy-bottomed pot to 170°C (340°F), using a thermometer to maintain temperature. Carefully lower 2 scotch eggs at a time into the oil and fry for 7 to 8 minutes, turning occasionally, until deep golden brown all over and the internal temperature reaches 72°C (162°F) on an instant-read thermometer.
6. Transfer the fried scotch eggs to a wire rack (not paper towels) set over a tray to drain and cool slightly for 5 minutes before serving. This resting time allows the yolk to settle to that signature jammy texture.
7. Serve warm or at room temperature, sliced in half to show off the yolk, with small bowls of Dijon mustard and traditional piccalilli for dipping.

Cook’s Notes

• Chilling the wrapped eggs for at least 20 minutes (or up to 2 hours) is essential; it prevents the sausage layer from cracking or sliding off during frying and helps the coating adhere properly.
• For a lighter version, skip the deep fry and bake at 200°C (400°F) for 25 minutes, brushing the breaded eggs lightly with oil to encourage browning. The result is less crisp but still delicious.
• Use a digital thermometer for the oil — too cool and the eggs absorb grease; too hot and the crumbs burn before the sausage cooks through. Aim for a steady 170°C (340°F).
• For perfect jammy yolks every time, use eggs straight from the fridge (they crack less during boiling) and start timing the moment the water reaches a rolling boil.
• Make-ahead friendly: bread the eggs the night before, store covered in the fridge, and fry just before serving. They also pack wonderfully for picnics as they taste great at room temperature.

You might also like

Asian

Full English Breakfast

Asian

Welsh Rarebit Cheese Toast

Asian

Classic British Bangers and Mash with Caramelized Onion Gravy

Asian

Classic Cornish Beef Pasty