🏴󠁧󠁢󠁳󠁣󠁴󠁿 Scottish Cuisine

Scotch Eggs

Meat-Wrapped Boiled Eggs

Prep Time 30 min
Servings 4
Difficulty Medium
Calories 386 kcal

Soft-boiled eggs wrapped in seasoned lamb sausagemeat, coated in crispy breadcrumbs, and deep-fried to golden perfection.

Ingredients

Instructions

  1. 1 Boil eggs for 6 min for soft-centred, 8 min for hard. Plunge into ice water, then peel carefully.
  2. 2 Season lamb sausagemeat with sage, mustard, salt, and pepper. Divide into 4 equal portions.
  3. 3 Flatten each portion in your palm. Dust a peeled egg in flour, then wrap sausagemeat around it evenly.
  4. 4 Roll each wrapped egg in flour, dip in beaten egg, then coat in breadcrumbs.
  5. 5 Deep-fry at 170°C (340°F) for 6-7 min until deep golden and cooked through.
  6. 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.