Classic British Scotch Eggs can have a million variations but my favourite is this simple pork sausage recipe. With crispy breadcrumbs, juicy pork sausage and an egg with just the right amount of slightly runny yolk, they're already perfect! Homemade Scotch Eggs are next level but not at all difficult. Give these a try now!
Pop a kettle on to boil. Meanwhile add a little water to a medium size saucepan and put it on a high heat to warm. Once the kettle has boiled, half fill the same pan with the boiling water.
Once the water is back at a full boil, gently lower in 4 Large Eggs. Set a timer for 7 minutes. This will give an egg with a set white and still slightly runny yolk.
Meanwhile, skin 450g Pork Sausages, discard the skins and smush the meat together to combine.
Divide the meat into 4 equal portions.
Roll each quarter into a ball then flatten into a disc. Put the meat into the fridge until the eggs are cooled and peeled.
When the egg timer rings, take the pan off the heat and run it under the cold tap for a minute until the water in the pan is as cold as it can be. Set the pan aside with the eggs in cold water for 15 minutes or so until the eggs are cooled.
While the eggs are cooling, you can prepare the coatings. In a small bowl, add 2 tbsp Plain Flour. Whisk 2 Large Eggs in another small bowl and spread 100g Panko Breadcrumbs in a medium shallow dish. Stir 1 tbsp Sea Salt Flakes into the breadcrumbs.
When the eggs are cool, peel them.
Take the sausagemeat disks back out of the fridge and place an egg in the middle of each of the meat patties.
Wrap the meat around the egg and mould it using your hands until the meat is evenly distributed around the egg. You really don’t want it to be very thick on one side and thin on the other as it will not cook evenly.
Repeat with the other eggs.
Dip each of the balls into the bowl of flour and move them around until they are fully coated.
Now deal with one floured ball at a time. Start by coating the ball in the beaten egg.
Next roll it in the panko breadcrumbs until fully covered.
Return the ball to the egg and fully coat again.
Lastly coat the ball in the panko breadcrumbs for the final time.
Set the coated egg aside and repeat with the other eggs.
Pop in the fridge to firm up a little while the oil heats.
Bring enough Vegetable Oil up to temperature in the pan/fryer of your choice. You need enough oil to fully submerge the eggs, The ideal frying temperature is 160c - roughly when a test breadcrumb takes about 10 seconds to brown in the oil.
Carefully lower as many eggs as you will be able to fry in the first batch. into the oil.
Fry gently for 8 minutes.
Remove the eggs from the oil and leave to drain on a plate covered in several layers of kitchen roll.
Repeat in batches until all the eggs are all cooked.