Scotch Eggs
Traditionally eaten cold with salad and pickles, scotch eggs are perfect for picnics or lunchboxes. To achieve the perfect soft-boiled egg, cook them for exactly three minutes, then plunge them into iced-water to stop them cooking.
How long will it take?
40 minutes
What’s the serving size?
Serves 6
What do I need?
- 8 eggs
- plain flour, to dust
- 500 g sausage mince
- 2 tbsp Worcestershire sauce
- 2 tbsp finely chopped chives, plus extra, to serve
- breadcrumbs, to coat
- vegetable oil, to deep-fry
How do I make it?
- Place 6 eggs in a saucepan of water. Bring to the boil, then reduce heat to low and cook for 3 minutes for soft-boiled eggs.
- Drain eggs and plunge immediately in a bowl of iced water until cool. Peel eggs and pat dry with paper towel. Dust with flour and set aside.
- Meanwhile, place the sausage mince, Worcestershire sauce and chives in a bowl and knead until combined. Season with salt and pepper, then divide the mixture into 6 portions.
- Whisk remaining 2 eggs with 1 tbsp water in a bowl. Place the whisked eggs and breadcrumbs in separate shallow bowls. Set aside until needed.
- Flatten each portion of mince in the palm of your hand until 1 centimetre thick. Place a boiled egg in the centre and mould mince around egg to enclose, ensuring there are no cracks. Repeat with remaining mince and eggs.
- Dip eggs in eggwash, then coat in breadcrumbs. Repeat process once more, then place on a plate and set aside.
- Repeat double-crumbing process for all 6 eggs.
- Fill a deep-fryer or large saucepan one-third full with oil and heat over medium heat to 170°C (or until a cube of bread turns golden in 15 seconds). Working in 2 batches, gently drop eggs into the oil and fry, turning halfway, for 6 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel. Cut eggs in half and scatter with extra chives to serve.
