Scotch Eggs
Soft-boiled eggs wrapped in seasoned pork sausage meat, coated in breadcrumbs with a hint of mustard powder. Serves 4.
2,500ml
6piece
500g
1tsp
1pinch
1pinch
60g
150g
1,000ml| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 2,500ml | — | — | |
| 2 | | 6piece | — | — | |
| 3 | | 500g | — | — | |
| 4 | | 1tsp | — | — | |
| 5 | | 1pinch | — | — | |
| 6 | | 1pinch | — | — | |
| 7 | | 60g | — | — | |
| 8 | | 150g | — | — | |
| 9 | | 1,000ml | — | — |
Fill the saucepan with cold water, enough to fully submerge 4 eggs.
Water · 2,000 ml
Set the saucepan over high heat and bring the water to a rolling boil.
Lower 4 eggs gently into the boiling water using a slotted spoon.
Egg · 4 piece
Boil the eggs for exactly 6 minutes and 30 seconds, keeping the water at a steady boil throughout. Use pasteurised eggs for runny yolks, or boil them 3 minutes more for firm ones.
Fill the medium bowl with cold water.
Water · 500 ml
Lift the eggs one at a time out of the hot water with a slotted spoon and lower them into the cold water.
Leave the eggs to sit in the cold water for 5 minutes until cool enough to handle.
Tap each egg all over on the board to crack the shell, then peel it away carefully, rinsing off any fragments under a trickle of cold water.
Set the peeled eggs aside on a plate while you prepare the sausage meat.
Tip the sausage meat into the large mixing bowl.
Pork sausage meat · 500 g
Add the mustard powder to the sausage meat.
Mustard powder · 1 tspAdd a pinch of salt.
Salt · 1 pinchAdd a pinch of black pepper.
Ground black pepper · 1 pinchSquish and mix everything together with your hands until the mustard and seasoning are evenly worked through the meat.
Divide the seasoned sausage meat into 4 equal portions.
Transfer the 4 sausage meat portions onto the chopping board.
Place each portion between two sheets of cling film and press it out firmly with your palm into a thin oval patty large enough to enclose one egg, working one at a time.
Tip the flour into a small bowl.
Plain flour · 60 g
Crack the 2 remaining eggs into a separate small bowl, discarding the shells.
Egg · 2 pieceBeat the eggs lightly with a fork until the yolks and whites are fully combined.
Tip the breadcrumbs into a second small bowl.
Breadcrumbs · 150 gRoll each peeled egg in the flour, turning it to coat all over and shaking off any excess.
Place a floured egg in the centre of a sausage patty, then lift the meat up and around the egg, pressing and smoothing the seams firmly so the egg is completely enclosed with no gaps; repeat for all 4.
Roll each sausage-wrapped egg in the beaten egg, turning to coat all surfaces evenly.
Roll each egg-washed parcel in the breadcrumbs, pressing gently so the crumbs adhere in an even crust all over.
Pour the sunflower oil into the deep heavy-based saucepan; it should come no more than halfway up the sides.
Sunflower oil · 1,000 ml
Heat the oil over medium-high heat until it reaches 170 °C on a thermometer, or until a dropped breadcrumb sizzles and turns golden in about 30 seconds.
Lower the breaded eggs into the hot oil one at a time using a slotted spoon, then fry them, turning occasionally, for about 8 minutes until the crust is a deep golden brown all over. Check the centre of the largest one reads 71 °C on a thermometer.
Lift the scotch eggs out of the oil one at a time with a slotted spoon and set them on the wire rack.
Leave the scotch eggs to rest on the rack for 2 minutes so the crust firms up and any excess oil drains away.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 2,000 ml | | Fill the saucepan with cold water, enough to fully submerge 4 eggs.⏱ 10sResultWater |
| 2 | — | | Set the saucepan over high heat and bring the water to a rolling boil.⏱ 8 minResultBoiling water |
| 3 | 4 piece | | Lower 4 eggs gently into the boiling water using a slotted spoon.⏱ 10sResultBoiling water and egg |
| 4 | — | | Boil the eggs for exactly 6 minutes and 30 seconds, keeping the water at a steady boil throughout. Use pasteurised eggs for runny yolks, or boil them 3 minutes more for firm ones.⏱ 6 min 30sResultSoft-boiled eggsused in step 6 |
| 5 | 500 ml | | Fill the medium bowl with cold water.⏱ 10sResultWater |
| 6 | Soft-boiled eggsstep 4 | | Lift the eggs one at a time out of the hot water with a slotted spoon and lower them into the cold water.⏱ 15sResultSoft-boiled eggs and water |
| 7 | — | | Leave the eggs to sit in the cold water for 5 minutes until cool enough to handle.⏱ 5 minResultCooled soft-boiled eggs |
| 8 | — | | Tap each egg all over on the board to crack the shell, then peel it away carefully, rinsing off any fragments under a trickle of cold water.⏱ 2 minResultPeeled soft-boiled eggs |
| 9 | Peeled soft-boiled eggsstep 8 | | Set the peeled eggs aside on a plate while you prepare the sausage meat.⏱ 10sResultPeeled soft-boiled eggsused in step 22 |
| 10 | 500 g | | Tip the sausage meat into the large mixing bowl.⏱ 10sResultPork sausage meat |
| 11 | 1 tsp | | Add the mustard powder to the sausage meat.⏱ 5sResultPork sausage meat and mustard powder |
| 12 | 1 pinch | | Add a pinch of salt.⏱ 5sResultPork sausage meat and mustard powder and salt |
| 13 | 1 pinch | | Add a pinch of black pepper.⏱ 5sResultPork sausage meat mixture |
| 14 | — | | Squish and mix everything together with your hands until the mustard and seasoning are evenly worked through the meat.⏱ 30sResultSeasoned sausage meat |
| 15 | — | | Divide the seasoned sausage meat into 4 equal portions.⏱ 20sResultSausage meat portions |
| 16 | — | | Transfer the 4 sausage meat portions onto the chopping board.⏱ 10sResultSausage meat portions |
| 17 | — | | Place each portion between two sheets of cling film and press it out firmly with your palm into a thin oval patty large enough to enclose one egg, working one at a time.⏱ 1 minResultSausage meat pattiesused in step 23 |
| 18 | 60 g | | Tip the flour into a small bowl.⏱ 5sResultPlain flour |
| 19 | 2 piece | | Crack the 2 remaining eggs into a separate small bowl, discarding the shells.⏱ 10sResultEgg |
| 20 | — | | Beat the eggs lightly with a fork until the yolks and whites are fully combined.⏱ 20sResultBeaten Eggsused in step 24 |
| 21 | 150 g | | Tip the breadcrumbs into a second small bowl.⏱ 5sResultBreadcrumbsused in step 25 |
| 22 | Peeled soft-boiled eggsstep 9 | | Roll each peeled egg in the flour, turning it to coat all over and shaking off any excess.⏱ 30sResultFloured soft-boiled eggs |
| 23 | Sausage meat pattiesstep 17 | | Place a floured egg in the centre of a sausage patty, then lift the meat up and around the egg, pressing and smoothing the seams firmly so the egg is completely enclosed with no gaps; repeat for all 4.⏱ 2 minResultSausage-wrapped eggs |
| 24 | Beaten Eggsstep 20 | | Roll each sausage-wrapped egg in the beaten egg, turning to coat all surfaces evenly.⏱ 40sResultEgg-washed scotch eggs |
| Sausage-wrapped eggsstep 23 | |||
| 25 | Breadcrumbsstep 21 | | Roll each egg-washed parcel in the breadcrumbs, pressing gently so the crumbs adhere in an even crust all over.⏱ 40sResultBreaded scotch eggsused in step 28 |
| Egg-washed scotch eggsstep 24 | |||
| 26 | 1,000 ml | | Pour the sunflower oil into the deep heavy-based saucepan; it should come no more than halfway up the sides.⏱ 10sResultSunflower oil |
| 27 | — | | Heat the oil over medium-high heat until it reaches 170 °C on a thermometer, or until a dropped breadcrumb sizzles and turns golden in about 30 seconds.⏱ 3 minResultHot deep-frying oil |
| 28 | Breaded scotch eggsstep 25 | | Lower the breaded eggs into the hot oil one at a time using a slotted spoon, then fry them, turning occasionally, for about 8 minutes until the crust is a deep golden brown all over. Check the centre of the largest one reads 71 °C on a thermometer.⏱ 8 minResultDeep-fried scotch eggs |
| 29 | Deep-fried scotch eggsstep 28 | | Lift the scotch eggs out of the oil one at a time with a slotted spoon and set them on the wire rack.⏱ 20sResultDeep-fried scotch eggs |
| 30 | — | | Leave the scotch eggs to rest on the rack for 2 minutes so the crust firms up and any excess oil drains away.⏱ 2 minResultRested scotch eggs |
| Total Time | 39 min | ||
- Arrange the scotch eggs on a large serving plate and serve them whole or halved.
| Nutrient | Per serving |
|---|---|
| 1,054kcal | |
| 30g | |
| 83g | |
| 24g | |
| 42g | |
| 1g | |
| 2g | |
| 1,263mg |
Scotch Eggs
Soft-boiled eggs wrapped in seasoned pork sausage meat, coated in breadcrumbs with a hint of mustard powder. Serves 4.
What you’ll doYou will soft-boil four eggs for exactly 6 minutes 30 seconds, cool them in ice water, then peel them carefully. While they cool, you'll season sausage meat with mustard powder, salt and pepper, divide it into four portions, and flatten each into a patty between cling film. You'll then coat each peeled egg in flour, wrap it completely in a sausage patty, dip it in beaten egg, and roll it in breadcrumbs. Finally, you'll deep-fry them in oil heated to 170 °C until the crust is deep golden brown, then rest them briefly on a wire rack so the coating firms and oil drains.
Ingredients
- Water2,500 ml
- Egg6 piece
- Pork sausage meat500 g
- Mustard powder1 tsp
- Salt1 pinch
- Ground black pepper1 pinch
- Plain flour60 g
- Breadcrumbs150 g
- Sunflower oil1,000 ml