Soft-boiled egg wrapped in seasoned sausage meat, breaded, and fried to a golden, crispy crust. A traditional British dish served hot or cold.
Ingredients
- 3 pieces eggs
- 250 g pork sausage meat
- 40 g wheat flour
- 80 g breadcrumbs
- 1 l neutral oil
- to taste fine salt
- to taste ground black pepper
Method
- Bring a pot of water to a boil. Gently lower in 2 eggs (preferably extra fresh) and cook exactly 6 minutes 30 for a runny yolk. Immediately chill in a bowl of ice water, then peel carefully. Set aside.
- In a bowl, season the sausage meat with a pinch of salt and pepper. Knead quickly by hand to mix.
- Divide the sausage meat into 2 equal portions. On a lightly floured board, flatten each portion into a patty about 1 cm thick.
- Place a boiled egg in the center of each patty. Enclose the meat around the egg, sealing the edges well. Form a smooth, uniform ball.
- Beat the remaining egg in a shallow bowl. Place the flour in a second bowl and the breadcrumbs in a third.
- Roll each meatball first in the flour, then in the beaten egg, and finally in the breadcrumbs, pressing lightly to adhere.
- Heat the neutral oil in a deep pot or deep fryer to 170 °C. The oil must be deep enough to submerge the Scotch eggs (at least 8 cm high).
- Gently lower each Scotch egg into the hot oil. Fry for 5 to 6 minutes, turning once, until the breading is golden and the meat is cooked through.
- Drain on paper towels. Let rest for 2 minutes before serving. Optionally serve with a green salad or whole grain mustard sauce.
Nutrition
Per serving
- Energy
- 815.3 kcal
- Protein
- 48 g
- Carbohydrate
- 45.84 g
- Fat
- 48.48 g
- Fibre
- 2.45 g
- Calcium
- 26.9 mg
- Iron
- 1.47 mg
- Magnesium
- 31.05 mg