If you’re looking to up the ante when it comes to cooking from home, this luxury scotch egg recipe is just what you need. Inspired by your favourite independent restaurant, Mac and Wild, you’re sure to impress at home with this tasty starter.
Adapting a classic recipe, this simple starter is packed full of flavour. And although they may not look the fanciest, the runny yolk that pours from the centre when cut it half makes them a winning dish.
Luxury scotch egg recipe.
Makes: 4 scotch eggs / Prep time: 20 minutes / Cooking time: 10 minutes
What you’ll need.
- 5 large free-range eggs
- 250g good-quality sausage meat, removed from casing
- 1 spring onion, finely chopped
- 1 tsp finely chopped, sweated onions
- 2 tsp of mixed herbs e.g. chives, sage, parsley and thyme
- Pinch of salt
- Pinch of pepper
- 50g plain flour, seasoned
- 100g good-quality dried breadcrumbs (normal or panko)
- Coarse sea salt (optional)
- 1 egg, beaten
- Vegetable oil for cooking
1. Sweat your finely chopped onions in a pan for around 5 minutes to soften, then add to your mixing bowl.
2. Bring a pan of water to the boil and carefully add your 4 eggs, still in the shell. Once fully in the water, reduce the heat and let your eggs simmer for 6-7 minutes for a runny yolk or longer if you like a firmer yolk.
3. Whilst your eggs are boiling, add the sausage meat, mixed herbs, salt & pepper and spring onions to the sweated onions in your mixing bowl. Combine and make sure ingredients are evenly mixed. Then, place in the fridge for a minimum of 45 minutes.
4. When the 6-7 minutes are up, remove the eggs from the heat and pop them in cold water to prevent them from cooking more.
5. Once cooled, peel your eggs and roll them in the seasoned flour. Once flour-coated, wrap them in the sausage meat mix to form a ball shape.
6. Once all 4 eggs are wrapped in sausage meat, dip them in your beaten egg one at a time, ensuring they’re fully covered. Then, roll in your breadcrumbs.
7. When you’ve fully coated your scotch eggs, put them on a plate, cover with cling film and pop them in the fridge for an hour to set.
8. After an hour, heat vegetable oil to 180°C in a pan. Make sure there’s enough to immerse the scotch eggs.
9. Add your scotch eggs to the pan one by one and cook for 10-12 minutes. The bigger the scotch egg, the longer it will take. Breadcrumbs should be golden and crispy and at this point, take them out and lay them on kitchen paper to remove excess oil.
10. Sprinkle with sea salt, add to your plate and bon appetit!
Top tastecard tip: Have three separate bowls prepped with the seasoned flour, eggs and breadcrumbs, so you have a streamlined scotch egg making process.