The easiest old-fashioned Scotch egg recipe

A few years ago, I spent some time in the United Kingdom, and the local village butcher made the most delicious Scotch eggs. Until that time, I can’t recall ever having eaten them. I learnt during my frequent visits that, despite the name, it’s unlikely Scotch eggs are actually Scottish. They are eaten there though.

Traditionally, Scotch eggs are made by coating a boiled egg in pork sausage meat, rolling it in an outer crust of breadcrumbs, then deep frying. The process of mincing the meat to go around the egg is apparently called ‘scotching’.

Occasionally, I get a craving for them, and it’s so ridiculously easy to make them that I thought, “Why not?” and created my own. Enjoy!

Makes 8

Ingredients

• 8 eggs
• 600g pork sausage meat, formed into 8 patties
• 6 eggs, beaten
• 2 2/3 cups breadcrumbs, seasoned
• 2 1/2 tbsp and 1/2 tsp vegetable oil for frying

Method

1. Place eggs in a saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water and cool then peel.
2. Place whole boiled eggs on top of sausage patty. Roll to form a ball around the egg.
3. Dip in beaten egg wash, then seasoned breadcrumbs.
4. In a large, deep skillet, heat about 2.5cm of vegetable oil until hot. Deep fry eggs in hot vegetable oil until meat is fully cooked. Drain and serve.