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Scotch Eggs
A soft-yolked egg wrapped in seasoned sausagemeat and fried to a deep amber — invented by Fortnum & Mason in 1738 and still the supreme picnic egg.
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Yield
- Makes 4
- Difficulty
- Moderate
- Era
- Georgian
Ingredients
- 5 large eggs (4 for wrapping, 1 beaten for coating)
- 400g pork sausagemeat
- 1 tbsp chopped sage; 1 tsp mustard powder; pinch of mace
- 50g plain flour; 100g panko breadcrumbs
- Sunflower oil, for deep-frying
- Piccalilli, to serve
Method
- Soft-boil 4 eggs for exactly 6 minutes; chill in iced water and peel carefully.
- Season the sausagemeat with sage, mustard powder and mace. Divide into 4 and wrap each egg in an even layer.
- Flour, egg-wash and crumb each ball twice for a proper crust.
- Deep-fry at 170°C / 340°F for 7–8 minutes until deep golden and cooked through.
- Rest 5 minutes, cut to reveal the jammy yolk, and serve warm or cold with piccalilli.
Oven temperatures are given in Celsius, Fahrenheit, fan and gas mark throughout. Quantities are metric, as cooked and written in the UK.