Scotch eggs

Scotch eggs

Ben's Meat Bible
Benito Martin


Quantity Ingredient
6 eggs
splash white vinegar
8 fat pork sausages
100g pork fat, very finely diced
5 thyme sprigs, chopped
1 handful sage, leaves picked and chopped
45g dried apple, finely diced
freshly grated nutmeg
freshly ground black pepper
35g plain flour
2 eggs, lightly beaten
40g japanese panko breadcrumbs
oil, for deep-frying
Togarashi salt, to serve (optional)
or Thai salt, to serve (optional)
or salt flakes mixed with chopped flat-leaf parsley, to serve (optional)


  1. Bring a saucepan of water to the boil. Gently drop in the eggs, add the vinegar and simmer for 5 minutes, then drain and plunge immediately into ice-cold water. Allow to cool, then peel the eggs and set aside.
  2. Squeeze the meat out of the sausage skins and mix in a bowl with the pork fat, chopped herbs and dried apple. Grate over some nutmeg and season with salt and pepper. Divide the mixture into 6 equal portions and flatten each into a 1 cm thick disc.
  3. Place an egg in the centre of a disc and mould the sausage mixture around the egg to enclose, ensuring there are no holes. Repeat with the remaining sausage mixture and eggs.
  4. Set up a crumbing station with the flour, beaten egg and breadcrumbs in separate bowls. Take a scotch egg and dip it into the flour, followed by the beaten egg, then coat in the breadcrumbs. Repeat the crumbing process once more, omitting the flour step, then set aside on a plate while you do the same with the rest of the eggs.
  5. Fill a deep-fryer or large heavy-based saucepan one-third with oil and heat to 175°C, or hot enough to make a small cube of bread sizzle in 15 seconds when dropped into the oil. Working in 2 batches, carefully lower the eggs into the hot oil and fry for 6–8 minutes, until crisp and golden, using a slotted spoon to turn them as they cook. Remove and drain on paper towel. Slice the eggs in half and serve with togarashi salt or sea salt flakes and chopped parsley, if you like.
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