Crispy Easy Scotch Eggs | Golden & Gooey Recipe
Easy scotch eggs
Easy scotch eggs
Ingredients
- 5 eggs, large
- 300g high-quality pork sausage, removed from skins
- 1 tsp crushed black peppercorns
- 140g shredded ham, cooked
- 25g apple, onion & sage stuffing mix
- 1 tsp sage, finely chopped
- 1 tsp thyme, finely chopped
- 1 tsp parsley, finely chopped
- 100g seasoned all-purpose flour, plus additional for dusting
- 100g breadcrumbs, dried
- sunflower oil for deep frying
- piccalilli for serving
Instructions
Step 1
Fill a medium pot with water and add a generous pinch of salt. Bring it to a rapid, rolling boil over high heat. Carefully lower four eggs into the bubbling water using a slotted spoon so they don't crack. Set your timer for exactly 7 minutes and 30 seconds to get that jammy, soft-boiled center we're after. As soon as the timer goes off, scoop the eggs out and plunge them into a bowl of ice water. Give the shells a gentle crack with the back of a spoon while they're submerged; this helps the water get under the membrane for a much easier peel. Let the eggs chill completely in the ice bath before you peel them. Once they're cold and smooth, set them aside. You can even do this part the day before to save yourself some time!
Step 2
Grab a small bowl and mix your sausagemeat, pepper, ham, stuffing, and herbs together until everything is evenly combined. Divide the mixture into four equal portions and roll them into balls. Take one ball and place it between two pieces of cling film, pressing down firmly with your palm until it's a thin, flat disc. Lightly dust one of your cooked eggs in flour, then lay it in the center of the meat. Use the cling film to gently wrap and mold the sausagemeat around the egg, smoothing out any gaps until the egg is completely encased. Repeat this process for the remaining three eggs so you have four neat, meat-covered bundles ready for frying.
Step 3
Now we're going to give those eggs a gorgeous, crispy coating. Start by whisking your remaining egg in a shallow bowl and setting out your flour and breadcrumbs on two separate plates. Gently roll each meat-covered egg in the flour first, shaking off any extra so the coating doesn't get too thick. Dip the egg into the beaten egg wash until fully coated, then roll it in the breadcrumbs, pressing them in lightly with your hands. You'll know you've got it right when the eggs are completely sealed in a neat, sandy-colored crust. If you aren't frying them immediately, you can pop these in the fridge for up to a day to let the coating set.
Step 4
Pour about 5cm of oil into a wide saucepan or wok and heat it up. You'll know it's ready when a thermometer hits 160°C, or you can test it by dropping in a few breadcrumbs; they should turn golden in about 10 seconds. Carefully lower as many eggs as your pan can comfortably hold into the hot oil. We want to avoid crowding the pan so the oil temperature stays steady. Fry them for 8 to 10 minutes, turning occasionally, until you see a beautiful, crispy golden crust on all sides. Once they look perfect, lift them out and let them drain on some kitchen paper. Let your scotch eggs cool down a bit, then slice them in half and serve them with a dollop of tangy piccalilli.
Nutrition Information
My Tip
To get that meat mixture to stick perfectly, make sure your boiled eggs are completely chilled and patted dry before you roll them in flour. This prevents the sausagemeat from sliding off and helps you get a nice, even coating every time.
Leftovers
Keep your scotch eggs in a sealed container in the fridge for up to three days. To get that golden crust crispy again, pop them in a warm oven for a few minutes rather than using the microwave.
Make It Your Own
Try swapping the pork sausage for a mixture of ground turkey and a pinch of smoked paprika. It keeps the eggs light while adding a lovely, subtle wood-fired taste to the meat.
