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The Best Homemade Scotch Eggs Recipe

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4.1 from 87 reviews

This recipe for The Best Homemade Scotch Eggs combines perfectly boiled eggs wrapped in seasoned sausage meat, coated in a crispy breadcrumb shell, and deep-fried to golden perfection. A classic British snack or picnic favorite, these Scotch eggs are flavorful and satisfying, incorporating mixed herbs and a hint of English mustard for extra depth.

  • Total Time: 27 minutes
  • Yield: 6 servings

Ingredients

Eggs

  • 8 eggs

Sausage Coating

  • 1 lb (450 g) plain sausagemeat
  • 3 tbsp chopped mixed herbs (chives and thyme recommended)
  • 1 pinch ground mace
  • 1 tbsp English mustard

Coating & Breading

  • 1 splash of milk
  • 1/2 cup (50 g) flour, plus extra for dusting
  • 1 cup (100 g) panko or homemade breadcrumbs

Cooking

  • Vegetable oil (for deep-frying)

Instructions

  1. Boil the eggs: Place six eggs in a pan and cover them with cold water. Bring to a boil, then reduce heat and simmer for five minutes. Immediately transfer eggs to a large bowl of iced water and chill for at least 10 minutes to stop cooking and make peeling easier.
  2. Prepare the sausage mixture: In a bowl, combine the plain sausage meat with chopped herbs, ground mace, and English mustard. Season with salt and pepper and mix thoroughly by hand. Divide the mixture evenly into six portions.
  3. Prepare the eggs and coatings: Carefully peel the six boiled eggs. In a small bowl, beat the two remaining raw eggs together with a splash of milk. Place flour in a second bowl and season lightly, then place the breadcrumbs in a third bowl, arranging all for an efficient assembly line.
  4. Shape the sausage casing: Lay a square sheet of clingfilm on your work surface and dust lightly with flour. Place one portion of sausage meat in the center and sprinkle lightly with flour. Cover with another sheet of clingfilm and roll out the sausage meat thinly until large enough to wrap around an egg. Remove the top clingfilm layer.
  5. Assemble the Scotch eggs: Roll one peeled egg lightly in flour, then place it in the center of the flattened sausage meat. Using the clingfilm, gently bring the sides of the meat up to encase the egg completely, smoothing the sausage meat around the egg to form an even egg-shaped ball. Remove the clingfilm.
  6. Bread the Scotch eggs: Coat each wrapped egg first in flour, then dip in the egg wash, followed by breadcrumbs, then repeat dipping in egg wash and a second layer of breadcrumbs. This double coating ensures an extra crispy crust.
  7. Deep-fry the Scotch eggs: Heat vegetable oil in a large, deep pan until it reaches 325°F (170°C), or test by dropping a breadcrumb in to see if it sizzles and turns golden without burning. Carefully lower the Scotch eggs into the oil, cooking two at a time for seven minutes until the outer coating is crisp and golden brown. Remove and drain on kitchen paper before serving.

Notes

  • Use fresh eggs for boiling to prevent cracking and ease peeling.
  • Chilling the eggs in ice water immediately after boiling stops cooking and prevents overcooked yolks.
  • Adjust seasoning in the sausage meat according to taste.
  • Be careful not to overcrowd the pan when frying to maintain consistent oil temperature.
  • Use a thermometer for precise oil temperature to achieve a perfectly cooked crust.
  • Serve warm or at room temperature, perfect for picnics or parties.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 17 minutes
  • Category: Snack
  • Method: Frying
  • Cuisine: British

Find it online: https://ellarecipe.com/the-best-homemade-scotch-eggs-recipe/