Scotch eggs
Scotch eggs wrap a soft-boiled egg in pork sausage meat and a crisp crumb coating, and a homemade one is far juicier than anything from a packet. The yolk stays soft and jammy, the sausage meat cooks through, and the outside turns deep golden in the fryer. Serve them warm for lunch or cold on a picnic, and make them the day before if you like.
- Total
- 1 h 35 min
- Prep
- 25 min
- Cook
- 40 min
- Serves
- 4 Scotch eggs
- Per 1 Scotch egg
- 580kcal
Ingredients and swaps for Scotch eggs
Scotch eggs are a British classic, with Fortnum & Mason in London claiming to have created them in 1738. Buy plain pork sausage meat from the butcher or supermarket, or squeeze it out of good-quality sausages. A little black pepper is enough in the coating, as the sausage meat is already well seasoned. Use British Lion eggs if you want a soft yolk.
How to make Scotch eggs
Tap a time to start a timer.
- Boil the eggs Bring a pan of water to the boil. Gently lower in 4 eggs straight from the fridge and boil for exactly . Lift them into a bowl of iced water and leave for , until completely cold.
- Peel Crack the shells all over and peel under a trickle of cold water, taking care not to tear the whites. Pat the eggs dry with kitchen paper.
- Wrap Divide the sausage meat into 4 pieces of about 100g. Press each into a circle roughly 12cm wide on a sheet of cling film. Put an egg in the middle and use the cling film to lift the meat up and around it. Smooth out the seams and press any thin patches or gaps closed.
- Coat Mix the flour and pepper in one shallow dish, beat the remaining egg in the second and put the breadcrumbs in the third. Roll each wrapped egg in the flour, then the beaten egg, then the breadcrumbs, pressing the crumbs on. Chill for to set the coating.
- Heat the oil Pour the oil into the pan so it is no more than one-third full, deep enough to cover the eggs. Heat to 170°C, checking with the thermometer. This takes about .
- Fry Lower 2 Scotch eggs into the oil with the slotted spoon and fry for , turning once or twice, until deep golden. Keep the oil between 165°C and 175°C. Drain on kitchen paper, then repeat with the other 2.
- Rest Leave for before cutting. The sausage meat should be cooked through, with no pink inside.
What to serve with them
A spoonful of piccalilli or English mustard and a green salad are all you need for a ploughman's-style lunch. For a picnic spread, they sit well next to a pork pie and a ham pastry roll.
Common problems and fixes for Scotch eggs
- The coating splits or the meat bursts open while frying.
- Make sure the eggs are dry before wrapping and press out any gaps in the meat. Chilling the coated eggs for 15 minutes helps the crumbs set, and lowering them gently into the oil stops cracks.
- The outside is dark but the sausage meat is still pink.
- The oil was too hot. Keep it at 170°C with a thermometer and lower the heat if it climbs. If the eggs brown too early, finish them in an oven at 180°C (160°C fan), gas 4, for 5–8 minutes.
- The eggs are hard to peel.
- Cool them fully in iced water so the whites firm up, then peel under cold running water. Eggs that are a few days old peel more cleanly than very fresh ones.
Frequently asked questions about Scotch eggs
Can you bake Scotch eggs instead of frying them?
Yes. Spray the coated eggs all over with oil and bake on a lined tray at 200°C (180°C fan), gas 6, for about 30 minutes, turning halfway, until golden and the sausage meat is cooked through.
Are soft-yolk Scotch eggs safe to eat?
The Food Standards Agency says British Lion eggs are safe to eat with a runny or soft yolk, including for pregnant women and older people. The sausage meat must still be cooked through with no pink inside.
How long do they keep?
Cool within 2 hours, then keep them covered in the fridge and eat within 2 days. They are good cold from the fridge, so they can be made the day before a picnic.
What if I cannot find sausage meat?
Squeeze the meat out of 6–8 good-quality pork sausages and discard the skins. Add a pinch of dried sage if the sausages are plain.
How did you like the recipe?
4.7 / 5 · 56 ratings
