Ingredients
Eggs
- 6eggs, for the centres
- 2eggs, beaten, for coating
Sausage
- 600 ggood sausagemeat, or sausages skinned
- 1 tspchopped sage
- 1 tspchopped thyme
- 1 tspEnglish mustard
- ½ tspmace
- salt and plenty of black pepper
Coating
- 100 gplain flour
- 200 gpanko or dry white breadcrumbs
To fry
- oil, for deep frying
To serve
- English mustard
- brown sauce
- a pint
Directions
- Boil the six eggs for exactly 6 minutes for a soft jammy yolk, or 7 minutes for a firmer one. Time it from the moment the eggs go into already-boiling water, and lower them in on a spoon so they do not crack.
- Peel them under running water, starting at the fat end where the air pocket is. Soft-boiled eggs tear easily, so work slowly, and older eggs peel far more cleanly than very fresh ones.
- Season the sausagemeat well with the herbs, mustard, mace, salt and pepper. Season it hard, because it is a thin layer wrapped around a bland egg and it carries all the flavour.
- Divide the meat into six and flatten each piece between two sheets of cling film into a thin oval. Work the seam closed with your fingers and roll it gently in your palms until it is smooth.
- Seal it completely and check for any thin patch or gap, because the meat splits there in the fryer and the egg escapes. The layer should be even all round and no more than about 8 mm thick.
- Roll each in flour, then beaten egg, then breadcrumbs. Heat the oil to 170°C (340°F). Keep the oil moderate rather than fierce. The sausagemeat needs about 8 minutes to cook through, and hot oil burns the crumb long before that.
- Fry them two or three at a time for 7 to 8 minutes, turning, until deep golden. Do not crowd the pan, which drops the temperature and gives greasy crumb. Drain them on a rack rather than on paper. Let them sit for 3 or 4 minutes before cutting, which lets the meat settle. Cut them in half with a sharp knife in one clean stroke.
Technique
- Black pudding is sometimes worked into the sausage layer, particularly in the north.
- They are best warm and are perfectly good cold the next day.
- The Manchester egg, wrapped in black pudding, is a modern pub invention.
Substitutions
- Good pork sausages, skinned, in place of loose sausagemeat.
- Quail eggs, boiled 2 minutes, for small ones.
Variations
- With black pudding worked into the sausage.
- Made with quail eggs, as canapés.
- Baked rather than fried, which is drier but lighter.
History
The London grocer Fortnum & Mason claims to have created it in 1738 as food for travellers on the Great West Road.
Frequently asked questions
What is Scotch egg?
Scotch egg is a snack from United Kingdom: sausage-wrapped boiled egg, breaded and fried. The London grocer Fortnum & Mason claims to have created it in 1738 as food for travellers on the Great West Road.
How long does Scotch egg take to make?
Scotch egg takes 40 min plus 30 min chilling of preparation and 10 min of cooking. The recipe makes 6 eggs. It is rated medium to make.
What can I substitute in Scotch egg?
Yes, within limits. Good pork sausages, skinned, in place of loose sausagemeat. Quail eggs, boiled 2 minutes, for small ones.
What is the most important thing to get right in Scotch egg?
Boil the six eggs for exactly 6 minutes for a soft jammy yolk, or 7 minutes for a firmer one. Time it from the moment the eggs go into already-boiling water, and lower them in on a spoon so they do not crack.
