A soft-boiled egg wrapped in seasoned beef sausage meat, coated in golden breadcrumbs, and fried until crisp — a perfect portable snack.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: wooden board
Garnishes: English mustard, watercress
Accompaniments: piccalilli, mixed leaves
Instructions
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1
Boil 4 eggs for 6 min for a soft, jammy yolk. Plunge into ice water. Peel carefully.
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2
Mix sausage meat with mustard, sage, thyme, salt, and pepper.
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3
Divide meat into 4 portions. Flatten each in your palm, place a peeled egg in the centre, and wrap the meat evenly around it, sealing completely.
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4
Roll each in flour, dip in beaten egg, then coat in panko breadcrumbs.
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5
Deep-fry at 170°C (340°F) for 7-8 min until deep golden and cooked through.
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6
Rest 2 min, then halve to reveal the jammy yolk. Serve with English mustard.
Did You Know?
Fortnum & Mason claims to have invented the Scotch egg in 1738 as a traveller's snack, though the name's origin remains a mystery.
Chef's Notes
Equipment Tips
- deep fryer or heavy pot
- saucepan
- mixing bowl
Garnishing
English mustard, watercress
Accompaniments
piccalilli, mixed leaves
The Story Behind Scotch Egg
The Scotch egg was first sold by Fortnum & Mason in London in 1738, designed as a portable snack for coach travellers. Despite the name, it has no Scottish connection. Modern British chefs have elevated it with runny yolks and artisan sausage meat.
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