Scotch Egg
Scotch egg is a British dish in which a six-minute soft-boiled egg is wrapped in mustard-seasoned sausage meat, coated in flour, beaten egg, and breadcrumbs, then deep-fried or baked until crisp. Chilling the boiled egg in ice water immediately stops carryover cooking and preserves the runny yolk. Wrapping the meat in an even layer around each egg ensures it cooks uniformly during frying or baking. The breadcrumb crust crisps up in the heat and acts as a seal, keeping the sausage layer's juices locked inside. Cutting one open reveals three distinct layers - a crunchy golden shell, a savory ring of seasoned pork, and a soft yolk that runs when broken - each contributing a different texture and flavor. Scotch eggs can be served warm or cold, making them versatile for brunch, picnics, or snacking.
Adjust Servings
Instructions
- 1
Boil 4 eggs for 6 minutes, chill in ice water, and peel.
- 2
Mix sausage meat with mustard, salt, and pepper.
- 3
Wrap each boiled egg evenly with sausage meat.
- 4
Beat the remaining 2 eggs and bread each piece in flour, egg, then breadcrumbs.
- 5
Fry at 170C for 7-8 minutes until golden and cooked through.
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