Scotch Egg
A soft-boiled egg wrapped evenly in seasoned raw sausage meat, then coated in flour, egg, and breadcrumbs and deep-fried until the meat cooks through and the crust turns deep golden. Its real origin is genuinely disputed rather than settled: London's Fortnum & Mason claims an unverified 1738 invention for carriage travelers, the first printed recipe doesn't appear until 1806/1809, a competing account ties it to 19th-century Whitby (originally coated in fish paste, not sausage), and another theory links it to Indian nargisi kofta introduced via colonial contact.
Meat
⚠ Contains: Egg, Gluten, Mustard. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 6 large eggs (4 for wrapping, 2 for the coating)
- 1 lb (450g) good-quality pork sausage meat, removed from casings
- 1 tsp English mustard powder
- 1/2 tsp dried sage
- Salt and black pepper, to taste
- 1/2 cup all-purpose flour
- 1 1/2 cups fine breadcrumbs (panko or fresh)
- Vegetable oil, for deep frying
Steps
- Bring a pot of water to a boil. Gently lower in 4 eggs and cook 6 minutes for a soft, jammy center, or 8-9 minutes for firmer yolks.
- Transfer immediately to an ice bath, then carefully peel.
- Mix the sausage meat with the mustard powder, sage, salt, and pepper, and divide into 4 portions.
- Flatten each portion between plastic wrap into a thin round. Place a peeled egg in the center and wrap the meat evenly around it, sealing the seams well.
- Set up three bowls: flour, the remaining 2 eggs beaten, and breadcrumbs. Roll each wrapped egg in flour, then egg wash, then breadcrumbs, pressing to coat evenly.
- Heat the oil to 325-340F/165-170C. Fry the eggs, turning occasionally, for 8-10 minutes until the sausage is cooked through and the coating is deep golden brown.
- Drain on paper towels and let rest a few minutes before halving and serving.