Traditional Scotch Eggs
Traditional Scotch eggs featuring soft or hard-boiled eggs wrapped in seasoned sausage meat, coated in golden breadcrumbs, and fried until crisp. Served with a tangy mustard dipping sauce.
Ingredients
For the mustard sauce:
- 1 ½ cups (358 grams) Dijon mustard
- 1 tablespoon white wine vinegar
- 1 tablespoon honey
- Pinch of salt to taste
- Small pinch freshly ground black pepper
For the Scotch eggs:
- 4 large eggs room temperature
- 4 British or Irish pork bangers/sausage links casings removed
- 1 (150 grams) plain/all-purpose flour
- 1 larg egg whisked (for the breading)
- 1 cup (119 grams plain breadcrumbs
- Salt
- Ground black pepper
- 1 quart (2 pints) frying oil
Instructions
Make the mustard sauce:
- In a small bowl, whisk together the mustard, vinegar, honey, and pepper. Set this aside to let the flavors blend.
Prepare the eggs:
- Place the eggs in a saucepan and cover with cold water. Bring to a boil, then reduce to a low simmer. Cook for four minutes (six minutes if using cold eggs) for a runny yolk, or 8–10 minutes (10–12 if using cold eggs) for a firm set. While they cook have a bowl of water and ice (ice bath) ready to cool them off.Immediately transfer the eggs to a bowl of ice water.
- Once cooled, gently crack the shells and return them to the water for two minutes; this helps the water seep under the membrane for easier peeling. Dry the peeled eggs thoroughly to ensure the sausage meat adheres properly.
Prepare the breading station:
- Set up three separate bowls: one with flour, one with the whisked egg, and one with breadcrumbs. Season the flour and breadcrumbs with a pinch of salt and pepper.
Assemble and fry:
- With lightly dampened palms, flatten a portion of the sausage meat. Place an egg in the centre and wrap the meat around it, pressing firmly to create a seamless seal.
- Dredge the wrapped egg in flour, dip it into the whisked egg (shaking off any excess), and roll it in the breadcrumbs until fully and evenly coated. Repeat for the remaining eggs.
- Add oil to a high-sided pan and bring it to 175°C (350°F). You can check the temperature with a kitchen thermometer or by dropping in a few breadcrumbs; if they sizzle immediately, the oil is ready.Fry the eggs for 5–7 minutes until they are a deep golden brown, turning them halfway through for an even cook. Drain on kitchen paper and serve with the mustard sauce.
Video
Nutrition
Serving: 1 | Calories: 370kcal | Carbohydrates: 30g | Protein: 15g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Cholesterol: 253mg | Sodium: 504mg | Fiber: 1g | Sugar: 5g