Scotch Egg
A British pork sausage-wrapped hard-boiled egg, breadcrumbed and deep-fried until golden. Boiling the eggs for exactly six minutes is what leaves the yolk soft and slightly jammy at the centre, rather than fully set and chalky once the sausage coating is cooked through.
Total time
30 min
Prep
20 min
Cook
10 min
Difficulty
hard
Cuisine
British
Ingredients
6eggs
500gpork sausage meat
1 tspdried sage
1 tspdried thyme
salt and pepperto taste
1 cupplain flour
2eggs, beaten for coating
1 1/2 cupsbreadcrumbs
oilfor deep frying
English mustardto serve
Instructions
1
Hard-boil 5 eggs for exactly 6 minutes. Peel.
2
Mix sausage meat with herbs, salt and pepper.
3
Wrap each egg evenly in sausage meat.
4
Dip in flour, beaten egg, then breadcrumbs.
5
Deep-fry at 170°C for 8-10 minutes. Serve with mustard.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
400
Protein
20.7g
Fat
11.1g
Carbs
51.4g
Fiber
2.9g
Sodium
403mg
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