Yummy Scotch Eggs

Video Andy Arnfield – The Gourmet Grocer and Gourmet Motion Pictures

A Ploughman’s Lunch would not be same without a Scotch Egg. This British stalwart is loved by millions and they are devoured by the tens of thousands in pubs and hostelries.  Everyone has their own recipe and rates themselves the best! There is one thing though that I really hate in this race to the top, is that cooks tend to change the recipe to have the yolk all runny.  Don’t try to fix something that isn’t broken I say!! The traditional recipe is to make these beauties with a set yolk and I for one couldn’t agree more with the originator of this delicious gem.  Scotch Eggs are simply delicious and I hope you enjoy my recipe.! ;0)


10 large free-range eggs , 2 beaten
800g quality sausage meat
1 small bunch fresh chives , finely chopped
1 small bunch fresh parsley , leaves picked and finely chopped
1 tablespoon English mustard
Sea salt
Freshly ground black pepper
Plain flour
150 g Panko breadcrumbs
2 litres vegetable oil


Put the 8 eggs into a pan with 1 inch of water and bring to the boil. Steam for 6 minutes, then transfer to a bowl of iced water,  this stops the cooking process. Once cooled, carefully peel ,them making sure not to break the white.

Put the sausage meat in a bowl with the chives, parsley, English Mustard and a good pinch of salt and pepper. Mix well

For the crumbing have 3 plates ready – one with flour, one with the beaten eggs and a third with the panko breadcrumbs. To make the Scotch eggs, start by flouring your hands. In the palm of one hand, flatten one of the sausage balls into an oval-shaped pattie. Roll a peeled egg in flour, then pop it in the middle of the pattie. Gently shape the meat evenly around the egg, moulding it with your hands.

Roll the meat-wrapped egg in the flour, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs.

Heat the oil in a deep pan or deep fat fryer to about 175ºC/350ºF.  Carefully lower the eggs into the pan and cook for about 6 minutes, turning them every so often, until golden. Remove with a slotted spoon and drain on kitchen paper.


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