Snacks
British
BritishScotch Eggs
Eggs wrapped in sausage meat and breadcrumbs, three ways. Basic gives a firm hard-boiled centre; Ultimate aims for a jammy runny yolk in a black-pudding-laced crust.
Nut-free
Better version
Soft-boiled eggs in seasoned butcher's sausage meat with a panko crust.
Per serving£1.20
Total cost£4.80
Time43 min
Ingredients for 4
- 4 eggs , for the centres
- 2 eggs , beaten, for coating
- 400 g butcher's pork sausage meat
- 1 tbsp fresh sage , chopped
- 1 tsp wholegrain mustard
- 60 g plain flour
- 100 g panko breadcrumbs
- 800 ml vegetable oil , for frying
- ½ tsp salt
Method
- Boil the 4 centre eggs for exactly 6 minutes, then plunge into iced water and peel carefully.
- Mix the sausage meat with the sage, mustard and salt, divide into 4 and press each into a thin patty.
- Mould a patty evenly around each peeled egg, then roll through flour, beaten egg and panko.
- Heat the oil to 170C and fry for 6-7 minutes, turning, until deep golden and the meat is cooked.
- Drain on a rack and rest for a couple of minutes.
- Halve to reveal a soft yolk and serve with mustard or chutney.
Equipment
- saucepan
- deep frying pan
- wire rack
- slotted spoon
The three ways, side by side
Budget
Hard-boiled eggs in value sausage meat and dried breadcrumbs, deep-fried.
Better
Soft-boiled eggs in seasoned butcher's sausage meat with a panko crust.
Ultimate
Jammy 5-minute yolks in a pork, black pudding and apple crust, double-crumbed and fried to order.
