This Scotch Egg recipe, an English pub favourite, is best using soft boiled eggs with a runny yellow yolk, but work great with hard boiled eggs too. You can serve these with a mustardy mayonnaise or cheddar cheese and pickles on the side. They’re also ideal picnic food, or a lovely packed lunch.
This recipe makes a dozen Scotch Eggs.
12 boiled eggs, cooled and peeled
1kg sausage meat
2 eggs, beaten
½ cup milk
¾ cup flour
2 cups dry breadcrumbs
1 teaspoon salt
½ teaspoon pepper
2 cups frying oil
- Divide the sausage mince into 12 portions. Roll into balls with your hand and then press into flat patties.
- Place an egg in the centre of each meat round and then wrap and pinch around the egg, covering and sealing completely. With damp hands, smooth the sausage into an egg shape.
- Place the flour, egg and milk, and breadcrumbs in individual bowls.
- Dip each sausage-covered egg into the flour, coating completely. Then dip in the egg and finally give each a generous coating of breadcrumbs.
- In a small pot heat the oil to 175 degrees Celsius on medium-high heat. Reduce heat to medium and cook each egg for 3-4 minutes, turning to ensure browning on each side.
- Drain on paper towels and serve. Can be served warm or cold.
Fridge and Freezer
Cooked Scotch Eggs will keep in the fridge for up to 1 week.
Uncooked Scotch Eggs will keep in the fridge for up to 3 days. They can be frozen for up to 2 months.
To reheat cooked Scotch Eggs, place in a 175 degree oven for 10 minutes.
To cook frozen Scotch Eggs, defrost overnight and fry as above.