Scotch Egg

A golden, crunchy breadcrumb crust hiding juicy sausage meat. At the center, a soft-boiled egg yolk that coats the meat when sliced.

• Prep time: 30 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 716
• Protein: 27 g
• Carbs: 29 g
• Fat: 54 g

Ingredients

• 5 piece Egg ( 4 for stuffing, 1 beaten for breading )
• 400 g Sausage meat ( plain )
• 50 g Wheat flour ( for dredging )
• 100 g Breadcrumbs ( fine )
• 750 ml Peanut oil ( for frying )
• 1 tbsp Mustard ( strong )
• 0.5 piece Parsley ( chopped )
• 1 pinch Nutmeg ( grated )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Boiling the eggs

   Plunge 4 eggs into boiling water for exactly 6 minutes. Remove them and immediately place in ice water to stop the cooking. Carefully peel them under a thin stream of water.

2. Preparing the meat

   Mix the sausage meat with mustard, chopped parsley, a pinch of nutmeg, salt, and pepper. The mixture should be homogeneous and well-seasoned.

3. Wrapping

   Flour each soft-boiled egg. Divide the meat into 4 portions. Flatten one portion into a disk, place the egg in the center, and wrap the meat around it. Press to seal and remove any air pockets.

4. Breading

   Dredge each ball in flour, then in the remaining beaten egg, and finally in the breadcrumbs. The breading must be uniform and stick well to the meat.

5. Frying

   Heat oil to 170°C. Fry the eggs for about 8 minutes, turning them regularly. The crust should be deep brown and the meat cooked through. Drain on paper towels.

Chef's tips

• Don't overcook the eggs initially: 6 minutes ensures a runny yolk after frying.
• Flour the egg before wrapping with the meat, otherwise it will slide off during cooking.
• If the oil is too hot, the crust will burn before the meat is cooked through.

Storage

Best eaten warm or at room temperature on the same day. Do not freeze.