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How to Make The Perfect Scotch Egg

The Best Homemade Scotch Eggs

This Scotch egg recipe results in perfectly moist and totally delicious Scotch eggs. It may seem like a bit of bother, but they are so worth the little effort, you'll never buy ready-made ones again.

The best homemade Scotch eggs, pictured with salad leaves.

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Having never made Scotch eggs before I must have read at least 10 different recipes ranging from cooking the egg for 2 minutes to 10 minutes.

I opted for 5 minutes but when I make these again I'll go for 4 minutes.

The secret lies in buying good quality meat and sausages and of using course Free-range eggs; as always.

What are Scotch Eggs?

A Scotch egg, also known as an egg devil, consists of a hard-boiled egg wrapped in sausage meat, coated in breadcrumbs and deep-fried.

The famous London department store Fortnum & Mason claims to have invented Scotch eggs in 1738.

This recipe is adapted from more than one recipe in an article by The Guardian.

Ingredients in this recipe

  • 6 eggs - free-range, of course
  • 4 nice fat pork sausages (approx 260g) I used Paul Rankin’s outdoor bred
  • 200g pork mince (8% fat)
  • 1 heaped teaspoon of dried parsley
  • 1 heaped teaspoon of dried thyme
  • 1 heaped teaspoon of dried sage
  • a good pinch of salt
  • 1 heaped teaspoon of black pepper
  • a good pinch of ground nutmeg
  • a splash of milk
  • 3 tablespoons plain flour (all purpose)
  • 130g Panko (Japanese) breadcrumbs
  • vegetable oil for frying

Best Scotch Eggs Recipe

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scotch eggs recipe, how to make scotch eggs, homemade scotch eggs, handmade scotch eggs
snack, lunch, brunch,
British
Yield: 4
Author: Jan Bennett
How to make Scotch Eggs

How to make Scotch Eggs

Scotch eggs may seem like a bother to make, but they are so worth the effort and you'll never buy ready-made ones again.
Prep time: 30 MinCook time: 8 MinInactive time: 15 MinTotal time: 53 Min

Ingredients

  • 6 eggs - free-range, of course
  • 4 nice fat pork sausages (approx 260g) I used Paul Rankin’s outdoor bred
  • 200g pork mince (8% fat)
  • 1 tablespoon Colman’s English mustard
  • 1 heaped teaspoon of dried parsley
  • 1 heaped teaspoon of dried thyme
  • 1 heaped teaspoon of dried sage
  • a good pinch of salt
  • 1 heaped teaspoon of black pepper
  • a good pinch of ground nutmeg
  • a splash of milk
  • 3 tablespoons plain flour (all-purpose)
  • 130g Panko (Japanese) breadcrumbs
  • vegetable oil for frying

Instructions

  1. Put four of the eggs into a pan, cover with cold water and bring to the boil.
  2. Turn down the heat and simmer for exactly four minutes and then immediately put them straight into a large bowl of iced water for at least 15 minutes.
  3. Get a large mixing bowl and put the meat, mustard, herbs, nutmeg, salt and pepper.
  4. Mix well with your hands and divide equally into four meatballs - I weighed mine to get them exactly the same size.
  5. Now, carefully peel the cooked eggs.
  6. Put the other two eggs into a cup and lightly beat together with a splash of cold milk. Tip the beaten eggs into a bowl.
  7. Put the flour in a second bowl and season.
  8. Put the breadcrumbs into a third bowl and arrange the bowls into a bit of an assembly line!
  9. Get yourself some cling film and tear off a sheet onto the work surface, and flour lightly.
  10. Put one of the meatballs in the centre, and flour lightly. Now put another sheet of cling film on top.
  11. Roll out the meat until large enough to encase an egg and remove the top sheet of cling film.
Make the Scotch eggs
  1. Roll one of the peeled eggs in flour. Put the egg in the centre of the meat.
  2. Bring up the sides of the film to encase it, and then smooth it into an egg shape with your hands.
  3. Dip each meat covered egg in flour, then egg, then breadcrumbs and then egg and then breadcrumbs.
  4. Heat up your deep fryer filled with vegetable oil to 170°C (or when a crumb of bread sizzles and turns golden but does not burn when dropped in it).
  5. Cook the eggs a couple at a time, for 7 to 8 minutes, until crisp and golden, then drain on kitchen paper before serving.
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Jan