Description
Ingredients
Scale
Eggs
- 8 eggs
Sausage Coating
- 1 lb (450 g) plain sausagemeat
- 3 tbsp chopped mixed herbs (chives and thyme recommended)
- A pinch of ground mace
- 1 tbsp English mustard
Coating and Frying
- Splash of milk
- 1/2 cup (50 g) flour
- 1 cup (100 g) panko or homemade breadcrumbs
- Vegetable oil (for frying)
Instructions
- Boil the eggs: Place six eggs into a pan, cover with cold water, and bring to a boil. Lower the heat and simmer for five minutes to achieve soft-boiled eggs. Immediately transfer them into a large bowl of iced water for at least 10 minutes to cool and stop cooking.
- Prepare the sausage mixture: In a bowl, combine the plain sausagemeat, chopped mixed herbs, ground mace, and English mustard. Season with salt and pepper, then mix thoroughly with your hands until well combined. Divide the mixture into six equal portions.
- Peel and prepare eggs for coating: Carefully peel the cooled soft-boiled eggs. In separate bowls, prepare the flour (seasoned), beaten raw eggs mixed with a splash of milk, and breadcrumbs, arranging them in an assembly line for easy coating.
- Shape the sausage meat around the eggs: Lay a square of clingfilm on your work surface and lightly dust it with flour. Place one meat portion in the center and dust with flour. Cover with another clingfilm square and roll out the meat until large enough to encase a peeled egg. Remove the top clingfilm.
- Encasing the egg: Roll one peeled egg in flour, then position it in the center of the rolled-out sausage meat. Lift the clingfilm sides around the egg to encase it evenly and smooth the meat with your hands to maintain an egg shape.
- Double coating: Dip each sausage-wrapped egg first in flour, then in beaten egg, followed by breadcrumbs. Repeat the dipping in beaten egg and breadcrumbs once more to create a double breadcrumb layer for an extra crunchy crust.
- Fry the Scotch eggs: Heat vegetable oil in a large pan to 325°F (170°C). Test the oil by dropping in a breadcrumb; it should sizzle and turn golden without burning. Fry the Scotch eggs a couple at a time for about seven minutes until crisp and golden all over.
- Drain and serve: Using a slotted spoon, remove the cooked Scotch eggs and drain them on kitchen paper to remove excess oil before serving warm or at room temperature.
Notes
- Use fresh herbs like chives and thyme for the best flavor in the sausage coating.
- Ensure oil is at the correct temperature to avoid greasy Scotch eggs or undercooked sausage.
- The double breadcrumb coating adds extra crunch and prevents oil absorption.
- Soft-boiled eggs give a creamy yolk that contrasts well with the crispy exterior.
- Can be served cold and make great picnic or party snacks.
Nutrition
- Serving Size: 1 Scotch egg
- Calories: 360
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.3 g
- Carbohydrates: 15 g
- Fiber: 1.5 g
- Protein: 18 g
- Cholesterol: 185 mg
