Recipes, Pork Recipes, Sausage Recipes

Scotch eggs

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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 out for some al fresco munching, it is a terrific invention. Eat it with mustard, preferably the English variety and maybe some pickled onions. Add in a glass of ale, proper ale, and you win.

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

Ingredients

Shop the ingredients

Directions

  1. Bring a pan of water to the boil. Then add 4 of the eggs and cook for 5½ minutes.
  2. Remove the pan from the heat and run under cold water for 3 minutes. Once cool, peel the eggs and put them in a container with water and put it in the fridge for 30 minutes.
  3. Separate the sausage meat into 4 and roll into balls.
  4. Take one of the balls and hold it on the palm of your hand. Use the other hand to flatten the sausage meat to about 1 cm thickness – wet your fingers in a little tepid water to prevent the sausage meat sticking. Take one egg and place it in the middle of the sausage meat and then fold the meat around the egg. Gently form the sausage meat with your fingers so that the egg is completely and evenly wrapped.
  5. Place the wrapped egg on a plate and then repeat the previous step 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. Then in one final bowl add three handfuls of panko breadcrumbs.
  7. Carefully toss the eggs wrapped in sausage meat in the flour so they are well coated, then brush away any excess flour.
  8. Add to the egg and milk mixture and make sure they are well coated. Then lift them out, allowing any excess liquid to pour away, and place them in the breadcrumbs. Toss them around in the breadcrumbs so they are well coated then transfer them to a plate.
  9. Set 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.

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.