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How to Make Chef John's Scotch Eggs - A Step-by-Step Guide

Scotch eggs are a beloved British classic that have made their way into kitchens around the world. This delectable dish features a hard-boiled egg encased in savory sausage and then deep-fried to crunchy perfection. It's a popular picnic food, pub snack, or even a hearty breakfast option. There are many variations of this dish, but Chef John's recipe is a tried and true favorite that is sure to delight your taste buds.

What sets Chef John's Scotch eggs apart is the attention to detail...

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Ingredients

  • 4 cups oil for frying, or as needed
  • 6 large cold eggs
  • 21 ounces bulk Italian sausage
  • ¼ teaspoon dry mustard
  • 1 pinch freshly grated nutmeg
  • 1 pinch cayenne pepper
  • ½ cup all-purpose flour, or as needed
  • 2 large eggs
  • 1 cup panko bread crumbs, or as needed

Information

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Additional Time: 5 mins
  • Total Time: 45 mins
  • Servings: 6
  • Yield: 6 scotch eggs

  • Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
  • Fill a saucepan with 1/2-inch water; bring to a boil. Carefully place cold eggs into the saucepan. Cover with a lid, reduce heat to medium-high, and cook until egg yolks are soft, about 6 minutes. Remove eggs from hot water and cool under cold running water. Peel and dry eggs on paper towels.
  • Mix together sausage, mustard, nutmeg, and cayenne pepper in a large bowl. Shape mixture into 6 equal balls.
  • Lay a piece of plastic wrap on a flat work surface. Place 1 sausage ball onto the center of the plastic wrap, fold the plastic over sausage, and flatten into an 1/8-inch-thick oval. Pull the plastic back and place 1 egg onto the center of flattened sausage. Pick up plastic wrap, moisten fingertips, and press sausage around egg to cover completely, sealing well. Repeat with remaining sausage balls and eggs.
  • Place flour into a shallow bowl. Beat 2 eggs in a second shallow bowl. Pour bread crumbs into a third bowl.
  • Dredge sausage-wrapped eggs in flour, dip in beaten eggs, then press in bread crumbs to coat. Gently toss between your hands to remove excess bread crumbs, then place breaded eggs on a plate.
  • Cook in batches in the preheated oil until golden, 5 to 6 minutes. Transfer Scotch eggs to a wire rack to cool, about 5 minutes.

    • Nutrition

    542 cal.

    • Total Fat: 41g
    • Saturated Fat: 11g
    • Cholesterol: 287mg
    • Sodium: 996mg
    • Total Carbohydrate: 24g
    • Dietary Fiber: 0g
    • Total Sugars: 1g
    • Protein: 24g
    • Vitamin C: 0mg
    • Calcium: 52mg
    • Iron: 3mg
    • Potassium: 307mg

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    Appetizer recipes
    Breakfast recipes
    Brunch recipes
    Snack recipes
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