Scotch Egg
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Cut in half, a Scotch egg shows three layers: crisp breadcrumbs, salty sausage meat, and a soft yolk at the center.
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Dijon mustard worked into the sausage meat seasons the layer that wraps the egg. The egg goes into cold water right after boiling, since the yolk would otherwise keep cooking while the sausage still needs time in the oil. It works warm or cold, for brunch, a picnic, or a snack.
Ingredients
Instructions
- 1
Carefully lower 4 eggs into boiling water and cook for 6 minutes.
Transfer them straight to ice water to stop carryover cooking, let them cool fully, then peel without pressing the soft centers.
- 2
Mix 400 g sausage meat with 1 tablespoon Dijon mustard, 1/2 teaspoon salt, and 1/2 teaspoon black pepper until evenly seasoned.
Divide it into 4 portions and flatten each portion into a thin, even sheet.
- 3
Pat the peeled eggs dry before wrapping so the meat adheres.
Cover each egg with sausage meat, press the seams closed, and smooth the shape so no side is much thicker than the others.
- 4
Chill the wrapped eggs for 10 minutes so they hold their shape during frying.
Beat the remaining 2 eggs, then set out 1/2 cup flour and 1 cup breadcrumbs in separate shallow dishes.
- 5
Coat each wrapped egg in flour, then beaten egg, then breadcrumbs.
Press the breadcrumbs on lightly with your hands, and patch any exposed meat or cracks so the crust seals the sausage layer.
- 6
Heat the oil to 170C and fry for 7-8 minutes.
Turn the eggs as they cook so the crust browns evenly, and lower the heat if the outside darkens before the sausage feels firm.
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