Soft-boiled eggs wrapped in seasoned lamb sausagemeat, coated in crispy breadcrumbs, and deep-fried to golden perfection.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Boil eggs for 6 min for soft-centred, 8 min for hard. Plunge into ice water, then peel carefully.
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2
Season lamb sausagemeat with sage, mustard, salt, and pepper. Divide into 4 equal portions.
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3
Flatten each portion in your palm. Dust a peeled egg in flour, then wrap sausagemeat around it evenly.
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4
Roll each wrapped egg in flour, dip in beaten egg, then coat in breadcrumbs.
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5
Deep-fry at 170°C (340°F) for 6-7 min until deep golden and cooked through.
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6
Rest 2 min, then cut in half to reveal the egg centre. Serve warm or cold.
Did You Know?
Despite the name, Scotch eggs may have been invented by Fortnum & Mason in London in 1738, though Scotland contests this claim vigorously.
Chef's Notes
Equipment Tips
- deep fryer or heavy pot
- saucepan
- mixing bowl
Garnishing
mustard, watercress
Accompaniments
piccalilli, salad
The Story Behind Scotch Eggs
The origin of Scotch eggs is debated between London's Fortnum & Mason (1738) and various Scottish sources. Regardless of origin, they became quintessentially British picnic food. The lamb version avoids the traditional pork sausagemeat, using seasoned lamb that pairs beautifully with the runny egg centre.
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