United Kingdom · United Kingdom
Scotch Eggs (Soft-Boiled Egg Wrapped in Sausage)
Soft-boiled eggs wrapped in sausage, breaded and fried; yolk stays runny.
Scotch eggs were Victorian party food, from the days when buffets were laid out in a hall and left alone while guests circulated. That is still the only way they work: warm through, cut in half, and eaten standing up with a hand. The yolk must stay loose enough to run, or the whole thing is just a sausage roll.
Ingredients
- large eggs5 pieces
- pork sausage meat400 g
- plain flour50 g
- egg, beaten (for wash)1 pieces
- panko breadcrumbs100 g
- fine salt4 g
- black pepper2 g
- vegetable oil, for frying800 ml
Directions
- 1
Bring water to a boil; lower eggs in and cook 6 minutes 30 seconds; chill in ice water.
- 2
Carefully peel the eggs.
- 3
Flatten sausage around each egg to fully encase; season.
- 4
Coat in flour, then egg wash, then breadcrumbs.
- 5
Fry in 170°C oil 5 minutes until golden.
coating is deeply golden - 6
Rest 3 minutes; cut in half to reveal runny yolk.
Source: WorldBite Editorial · WorldBite Proprietary Editorial Content