Recipe
Classic Scotch Eggs
Crisp, golden Scotch eggs with seasoned sausage meat wrapped around soft-boiled eggs, breadcrumbed and fried until crunchy. Serve warm as a picnic snack, party bite or hearty breakfast.
Ingredients
Method
25 mins prep10 mins cook35 mins total
Boil the four large eggs for 7 minutes, then transfer them to cold water. Cool completely and peel carefully.
Season the sausage meat with the salt and pepper, then divide it into four equal portions. Flatten each portion into a thin round.
Place a peeled egg in the centre of each sausage round and wrap the meat around it, sealing any gaps.
Dip each sausage-wrapped egg into the beaten egg, then roll it in the breadcrumbs until evenly coated.
Heat the oil in a deep, heavy pan to 160°C. Fry the Scotch eggs in batches for 4–5 minutes, turning, until evenly golden and cooked through.
Lift out with a slotted spoon and drain on kitchen paper. Rest for a few minutes before serving warm or at room temperature.
Notes
Cool the boiled eggs completely before wrapping so the sausage layer stays even. Keep the oil at a steady temperature to brown the coating without overcooking the eggs.
About this recipe
Classic Scotch eggs pair jammy boiled eggs with a seasoned sausage-meat coating and a crisp breadcrumb crust. Frying gives them a deep golden finish while keeping the centre tender.
They are ideal for picnics, packed lunches or a relaxed weekend breakfast. Cool them slightly before serving so the coating sets and the eggs are easy to cut.
