🇬🇧 How to Make Scotch Egg

Craving Scotch Egg? On FoodNeverComes the food never actually comes — so here's how to make real Scotch Egg at home, in about 40 min, with stuff you probably already have.

🛒 Ingredients

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• 6 eggs, plus 2 beaten for coating
• 500g good sausage meat
• 1 tsp chopped sage
• ½ tsp mace
• 50g plain flour
• 150g panko or dried breadcrumbs
• 1 litre sunflower oil, for frying
• salt, black pepper

👩‍🍳 Method

1. Boil the 6 eggs for exactly 6 minutes 30 seconds for a set white and a jammy yolk, then straight into iced water. They will get more heat in the fryer, so anything longer here gives you a chalky grey yolk.
2. Peel them under water — the water gets between the shell and the membrane and saves you tearing up a soft-boiled egg.
3. Season the sausage meat with sage, mace, salt and pepper. Flatten a portion between two sheets of cling film into a thin oval rather than trying to mould it by hand.
4. Flour each egg before wrapping. Sausage meat will not grip a wet egg and the coat slides off in the oil.
5. Wrap, seal the seam completely, then flour, egg and crumb. Any gap in the meat lets oil straight in.
6. Fry at 170°C for 6–7 minutes until deep golden. Hotter and the crumb burns before the sausage is cooked through.
7. Rest 5 minutes and cut in half so the yolk shows. Served cold at picnics and warm in pubs, and it was invented as travelling food for a coach journey out of London.