Most of the effort in a Scotch egg is in the wrapping and coating -- the cooking itself is quick.
Ingredients
- 4 eggs, soft or medium-boiled and peeled (see our boiled eggs guide)
- 400g sausage meat, or good sausages with the skins removed
- Plain flour, for dusting
- 1 egg, beaten, for coating
- 100g breadcrumbs (panko gives the crispest coat)
- Oil for frying, or a little extra for oven-baking
Method
- Boil the eggs for 6–7 minutes for a soft, still-slightly-set centre, then cool quickly in iced water and peel carefully.
- Divide the sausage meat into 4 portions and flatten each one out on a sheet of cling film.
- Sit an egg in the centre of each and use the cling film to help wrap the meat evenly around it, sealing any gaps completely.
- Dust each ball lightly in flour, dip in beaten egg, then roll in breadcrumbs until fully coated.
- To deep-fry: heat oil to around 170–180°C and fry for 8–10 minutes, turning occasionally, until deep golden. To oven-bake instead: bake at 200°C (Gas 6) for 25–30 minutes, turning halfway.
- As with any sausage meat, the middle needs to be cooked all the way through with no pink left -- if in doubt, cut one open to check, or use a food thermometer.
- Drain on kitchen paper and rest for a few minutes before eating hot, or cool completely and chill for later.
Getting the wrap even: wetting your hands slightly before handling the sausage meat stops it sticking to your fingers and makes it much easier to get an even thickness all the way round.
Related reading
Need the boiled-egg timings again, or fancy something else made from a batch of boiled eggs? See boiled eggs or devilled eggs. See all egg recipes.