Classic Scotch eggs
Makes: 8
Prep time: 1 hrTotal time: 
Recipe photograph by Toby Scott
Classic Scotch eggs
The origin of this British classic is one of great debate, but Fortnum & Mason claim that they invented Scotch eggs in 1738 as a travelling snack for the wealthy
Makes: 8
Prep time: 1 hrTotal time: 
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Nutritional information (per serving)
Calories
529Kcal
Fat
33gr
Saturates
10gr
Carbs
29gr
Sugars
1gr
Fibre
1gr
Protein
29gr
Salt
1.9gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 10 medium eggs, at room temperature
- 1 tbsp olive oil
- 1 echalion shallot, finely chopped
- 2 x 400g packs sausagemeat
- 1 tsp black peppercorns, crushed
- ½ x 20g pack sage, leaves chopped
- 5 sprigs thyme, leaves chopped
- ½ x 30g pack parsley, leaves chopped
- pinch of freshly grated nutmeg
- 1 tbsp English mustard
- 80g plain flour, plus 2 tbsp
- 2 tbsp milk
- 150g panko or other dried breadcrumbs
- vegetable oil to deep-fry
Step by step
Get ahead
Prepare to the end of step 4 the day before frying. Once cooked and cooled, the Scotch eggs can be stored in an airtight container in the fridge for up to 3 days, but bring to room temperature to serve.
- Bring a large pan of water to the boil. Carefully lower in 8 of the eggs and cook for 6 minutes for a runny yolk, or 7 minutes for more of a jammy centre. Lift out with a slotted spoon and plunge into iced water or run under a cold tap until completely cold. Peel and set aside.
- Heat the olive oil in a frying pan and sweat the shallot gently for 8-10 minutes until soft and translucent. Leave to cool slightly, then place in a large bowl with the sausagemeat, black pepper, herbs, nutmeg, mustard and 2 tablespoons of flour. Season with salt and mix everything well with your hands. Divide into 8.
- Squash each sausagemeat portion between 2 sheets of clingfilm until it’s as flat as possible – about 13-14cm in diameter. Roll a peeled egg in the 2 tablespoons of flour and place in the middle of the sausagemeat. Using your hands, shape the meat evenly around the egg until completely sealed. Place on a plate. Repeat with the remaining eggs. Cover and chill for at least 45 minutes.
- Beat the 2 remaining eggs with the milk. Line up 3 bowls – one with the 80g flour and seasoning, another with the egg mixture, and a third with the breadcrumbs. Roll each sausage-encased egg in the order of the bowls – firstly in flour, then egg, and lastly in the breadcrumbs. Chill again while you heat the oil.
- Pour the oil into a deep saucepan until it comes halfway up the sides and heat to 160°C (use a cooking thermometer or test with a piece of bread – it will sizzle and turn golden brown in 40 seconds). Deep fry 2-3 eggs at a time, for 6-8 minutes until crisp and golden brown. Drain on kitchen paper and repeat with the remaining eggs.
- Enjoy hot, sprinkled with a little sea salt, or serve at room temperature.
