All Recipes

Scotch Egg

Perfect Scotch Eggs have a crisp golden shell, flavourful sausage and most importantly, a soft-boiled, runny-yolked egg. A great UK picnic classic!
Prep Time:
20 Minutes
Cooking Time:
3-4 Minutes
Serves:
8 Servings

Ingredients

  • 1 pack your favourite sausages, casings removed

  • 3 tablespoons chopped soft herbs, such as tarragon, chervil, chives, and parsley

  • Salt & freshly ground black pepper

  • Plain flour

  • 1 regular egg, lightly beaten

  • 2 cups breadcrumbs

  • 1 teaspoon vinegar

  • 1 pack Quail Eggs

  • Oil, for frying

Preparation

Step 1

In a small bowl, mix together sausage and herbs. Set aside.

Step 2

Set up 3 bowls for dredging. Bowl one, add flour, season with salt & pepper; bowl two add eggs; bowl three, breadcrumbs.

Step 3

Prepare a bowl of iced water. In a small pot add vinegar to about 4 cups of water and bring to a boil over medium-high heat. Carefully drop in quail eggs and cook for 2 minutes. Remove with a slotted spoon and put immediately into ice water. Once cooled, carefully peel quail eggs. (This process is easiest starting at the pointy end.)

Step 4

Meanwhile, heat 2 inches of oil to 180 degrees C, over medium heat.

Step 5

Take about a tablespoon of the sausage and press into a thin patty in the palm of your hand. Carefully place a quail egg in the center and gently wrap the sausage around the egg completely enveloping it. Repeat for all eggs.

Step 6

Roll a sausage wrapped egg in the flour mixture, then hen eggs, then breadcrumbs, coating evenly. Set aside. Repeat for all eggs.

Step 7

Fry the Scotch eggs until they’re golden and sausage is cooked through, about 3 – 4 minutes total. If they start to get too browned too quickly, lower the heat slightly. Drain on paper towels. Serve immediately.

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