Recipes, Pork Recipes, Sausage Recipes

Scotch egg recipe

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My Scotch egg recipe is a stone cold classic. Whoever decided to wrap an egg in sausage meat, crumb it, and deep fry it was a total hero. Cheers to them! A Scotch egg might very well be the perfect lunch item. Whether eating at home or taking it out for some al fresco munching, it is a terrific invention. First, a homemade Scotch egg is fun to make, a joy to eat, and the perfect snack to have in your picnic hamper. The combination of a perfectly boiled egg encased in flavourful sausage meat, with a crispy, golden breadcrumb coating, makes for an irresistible treat. Serve with a dollop of mustard, preferably the English variety, and perhaps some pickled onions for that extra tang. Add in a glass of proper ale, and you’ve got a winning combo. Enjoy with friends or family, and celebrate the genius who brought this culinary delight to life!

A photo of four scotch eggs on a plate, one of them is cut in half. The plate is laid on a picnic blanket, with dappled sunlight.

Makes 4 Scotch eggs

Ingredients

Method

  1. Bring a pan of water to the boil. Add 4 of the eggs and cook for 5½ minutes.
  2. Remove the pan from the heat and run the eggs under cold water for 3-minutes. Once cool, peel the eggs, place them in a container with water, and put them in the fridge for 30-minutes.
  3. Divide the sausage meat into 4 portions and roll each into a ball.
  4. Take one of the balls and hold it in the palm of your hand. Use your other hand to flatten the sausage meat to about 1 cm thickness – wet your fingers with a little tepid water to prevent the sausage meat from sticking. Place an egg in the centre of the sausage meat and fold the meat around the egg. Gently shape the sausage meat with your fingers so that the egg is completely and evenly wrapped.
  5. Place the wrapped egg on a plate and repeat the process for the remaining 3 eggs.
  6. Put the flour in a mixing bowl and season with a pinch of fine sea salt. Crack the remaining 2 eggs into another bowl, add the milk, and whisk together. In a third bowl, add three handfuls of panko breadcrumbs.
  7. Carefully coat the sausage-wrapped eggs in the flour, brushing away any excess.
  8. Dip the floured eggs into the egg and milk mixture, ensuring they are well coated. Lift them out, allowing any excess liquid to drip off, then coat them in the breadcrumbs. Toss them gently to ensure they are fully coated and transfer them to a plate.
  9. Heat your fryer or a large pan with vegetable oil to 175°C. Fry the Scotch eggs for 6-7 minutes.
  10. Remove from the fryer and season well with salt.

Shop the ingredients

For 15 years George worked in some of London’s most loved restaurants, including Padella and Primeur, and had a 5-year stint as Head Chef at the Garden Museum Café. George earned rave reviews for his simple, thoughtful cookery, his dishes were firmly rooted in the classics, and always paid homage to the produce. In 2021 George realised a long-held ambition and released his first cookbook entitled, A Year In The Kitchen. It celebrates the annual cookery cycle, taking readers on a journey through the British seasons, showcasing native produce, and inspiring year round creativity. In 2022 George left London behind, and moved back home to Yorkshire. His passion for seasonal cookery and reverence of quality British ingredients proved that for George, home is where the heart is. Like his food, George is led by the seasons, he’s open to new opportunities, and always following his heart.