Scotch Egg
Ingredients
- 5 pcEgg (4 for stuffing, 1 beaten for breading)
- 400 gSausage meat (plain)
- 50 gWheat flour (for dredging)
- 100 gBreadcrumbs (fine)
- 750 mlPeanut oil (for frying)
- 1 tbspMustard (strong)
- 0.5 pcParsley (chopped)
- 1 pinchNutmeg (grated)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
A golden, crunchy breadcrumb crust hiding juicy sausage meat. At the center, a soft-boiled egg yolk that coats the meat when sliced.
- 1
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
Mix the sausage meat with mustard, chopped parsley, a pinch of nutmeg, salt, and pepper. The mixture should be homogeneous and well-seasoned.
- 3
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Best eaten warm or at room temperature on the same day. Do not freeze.
