Name: Scotch Egg
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Ingredients: 6 large eggs, plus 2 beaten eggs for coating; 1 pound good-quality pork sausage meat; 1 teaspoon fresh sage, finely chopped; 1/2 teaspoon fresh thyme leaves; Pinch of nutmeg; Salt and pepper to taste; 1/2 cup all-purpose flour; 2 cups fine breadcrumbs; Vegetable oil for deep frying; English mustard for serving

Scotch Egg

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Hard-boiled eggs wrapped in seasoned sausage meat, coated in breadcrumbs, and deep-fried until golden – this iconic British pub snack combines comfort and convenience in one satisfying bite.

Author: Amanda MacArthur
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 6
Category: Appetizers

Ingredients

6 large eggs, plus 2 beaten eggs for coating
1 pound good-quality pork sausage meat
1 teaspoon fresh sage, finely chopped
1/2 teaspoon fresh thyme leaves
Pinch of nutmeg
Salt and pepper to taste
1/2 cup all-purpose flour
2 cups fine breadcrumbs
Vegetable oil for deep frying
English mustard for serving

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Instructions

Cook eggs: Bring a large pot of water to boil. Gently lower 6 eggs into water and cook exactly 7 minutes. Transfer immediately to ice water and let cool completely. Peel carefully.
Season sausage: Mix sausage meat with sage, thyme, nutmeg, salt, and pepper until well combined.
Wrap eggs: Divide sausage mixture into 6 portions. With wet hands, flatten each portion and wrap around a peeled egg, ensuring complete coverage with no gaps.
Set up coating station: Place flour in one shallow dish, beaten eggs in another, and breadcrumbs in a third.
Coat eggs: Roll each wrapped egg in flour, then beaten egg, then breadcrumbs, pressing gently to help coating stick.
Heat oil: Heat oil to 350°F (175°C) in a deep fryer or heavy pot with at least 3 inches of oil.
Fry: Carefully lower scotch eggs into hot oil and fry for 4-5 minutes until deep golden brown all over. Don’t overcrowd.
Drain and serve: Transfer to paper towels briefly, then serve warm with English mustard.

Notes

The sausage should be cooked through but the egg yolk should remain creamy – don’t overcook.

Find it online: https://foodgardening.mequoda.com/recipe/scotch-eggs/