Scotch Eggs
A soft-boiled egg wrapped in seasoned sausage meat, coated in breadcrumbs, and deep-fried until the shell is golden and shattering-crisp. When you cut through, the yolk should be jammy and orange. Getting that yolk right — with a layer of cooked sausage around it — is a matter of precise timing at two stages.
Instructions
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Boil 4 eggs for exactly 6 minutes (starting from a rolling boil). Transfer to ice water immediately. Peel very carefully — the yolks are still soft and the eggs are fragile.
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Mix the sausage meat with sage, mace, salt, and pepper. Divide into 4 equal portions. Flatten each into a thin patty on a sheet of cling film.
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Dust each peeled egg with flour. Wrap each egg in a sausage patty, pressing gently to seal without squeezing the egg. Aim for an even layer of meat with no gaps.
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Set up a breading station: flour, beaten eggs, then panko. Roll each sausage-wrapped egg through all three stages, pressing the panko to adhere.
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Heat oil to 340°F in a deep pot or Dutch oven (you need at least 3 inches of oil). Fry the Scotch eggs two at a time for 7 to 8 minutes, turning occasionally, until deep golden brown.
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Drain on a wire rack and let rest for 2 minutes before cutting in half. Serve with English mustard.