British
Scotch Egg
A classic British Scotch egg with a jammy boiled egg wrapped in seasoned pork sausage meat, crumbed and fried until deeply golden. Serve it warm or at room temperature with mustard, pickles, or a simple salad.
Watch it madeFood Wishes · 8:07
Ingredients
- Large eggs, for boiling2
- Large egg, beaten, for coating1
- Pork sausage meat250g
- Fresh white breadcrumbs75g
- Plain flour40g
- English mustard1 tsp
- Fresh parsley, finely chopped1 tbsp
- Fresh sage, finely chopped1 tsp
- Fine sea salt1/2 tsp
- Freshly ground black pepper1/2 tsp
- Vegetable oil, for deep-frying1 litre
- English mustard or piccalilli, to serve2 tbsp
Method
- Bring a saucepan of water to a gentle boil, lower in the 2 eggs, and cook for 6 minutes for a jammy centre or 7 minutes for a firmer set.
- Transfer the eggs to iced water and cool for 10 minutes, then peel carefully and pat dry.
- Mix the sausage meat with the English mustard, parsley, sage, salt, and black pepper until evenly seasoned.
- Divide the sausage mixture into 2 equal portions and flatten each on a piece of cling film into a thin oval large enough to wrap around an egg.
- Lightly dust the peeled eggs with a little flour, then place each in the centre of a sausage oval and use the cling film to help wrap the meat evenly around the egg, sealing all gaps.
- Put the remaining flour in one shallow bowl, the beaten egg in a second, and the breadcrumbs in a third.
- Roll each wrapped egg in flour, dip in beaten egg, then coat thoroughly in breadcrumbs, pressing gently so the crumb adheres.
- Heat the vegetable oil in a deep pan to 170°C.
- Fry the Scotch eggs for 6 to 7 minutes, turning occasionally, until the breadcrumbs are deep golden and the sausage meat is cooked through.
- Drain on kitchen paper and rest for 5 minutes before serving with English mustard or piccalilli.
Common questions
Can I substitute the pork sausage meat in Scotch eggs?
Yes. Use good-quality sausage meat, or remove sausage casing and squeeze out the filling. For a lighter version, try chicken or turkey sausage meat, but expect a drier result and add a little extra mustard or herbs for flavor.
How long should I boil the eggs for a Scotch egg?
Boil for 6 minutes for a jammy yolk or 7 minutes for a firmer but still slightly soft centre. After boiling, immediately cool them in iced water for about 10 minutes so they stop cooking and peel more easily.
What are the most common mistakes when making Scotch eggs?
The biggest mistakes are under-seasoned sausage meat, wet eggs that stop the coating sticking, and gaps in the sausage layer that can split during frying. Also avoid frying too hot, which browns the outside before the meat cooks through.
How should I store Scotch eggs, and can I make them ahead?
You can make them a day ahead and keep them covered in the fridge once cooled. For the best texture, chill before frying if possible. Leftover cooked Scotch eggs keep for up to 2 days refrigerated and should be eaten cold or gently reheated.
What should I serve with Scotch eggs?
Serve them warm or cold with English mustard or piccalilli. They also work well with a simple green salad, pickles, or chutney. For a lunch plate, add coleslaw, potato salad, or crusty bread to balance the richness.