Lunch

Classic Scotch Eggs

Name: Classic Scotch Eggs
Prep time: 20 min
Cook time: 7 min
Total time: 27 min
Yield: 4 servings
Ingredients: 4 large eggs (for the core); 300g lean pork sausage meat (skins removed if from sausages); 1/2 cup plain flour; 1 large egg, beaten (for dredging); 1 cup panko breadcrumbs; 1 tsp fresh sage, finely chopped (optional); Salt and black pepper to taste; Vegetable oil for deep frying

A British pub classic, Scotch eggs are surprisingly simple to make at home and perfect for a hearty lunch or picnic. The contrast of the firm egg yolk with the seasoned sausage and crispy coating is truly satisfying. Enjoy them warm or cold.

Ingredients

4 large eggs (for the core)
300g lean pork sausage meat (skins removed if from sausages)
1/2 cup plain flour
1 large egg, beaten (for dredging)
1 cup panko breadcrumbs
1 tsp fresh sage, finely chopped (optional)
Salt and black pepper to taste
Vegetable oil for deep frying

Instructions

Gently boil the 4 eggs for 6-7 minutes for a firm but slightly jammy yolk, then immediately cool them in ice water and carefully peel.
Divide the sausage meat into four equal portions. Flatten each portion into a thin patty, then season with salt, pepper, and optional sage.
Dust each peeled egg lightly with plain flour. Carefully wrap a seasoned sausage patty around each egg, ensuring it's completely sealed.
Prepare a dredging station: one bowl with flour, one with the beaten egg, and one with breadcrumbs. Roll each wrapped egg first in flour, then in the beaten egg, and finally in breadcrumbs until fully coated. Deep-fry at 170°C (340°F) for 5-7 minutes until golden brown and cooked through.

Tips

For easier peeling, use eggs that are a few days old rather than super fresh ones.
Ensure your oil temperature is consistent; too low makes them greasy, too high burns the outside before the sausage cooks.