Scotch Egg — Soft Center
A British pub classic, elevated. Runny yolk, crispy sausage, pure joy.
Scotch Egg — Soft Center
A British pub classic, elevated. Runny yolk, crispy sausage, pure joy.
Key move
Precisely time the soft boil to achieve a perfectly runny yolk.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
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The Setup
- Large Pot
- Deep FryerOptional
- Mixing Bowls
The Mise en Place
5 of 10Your prep station before cooking begins
The Dry Mix (0/7)
Yolks are overcooked.
Reduce boiling time by 30 seconds next time.
Sausage meat is falling off during frying.
Ensure the sausage meat is tightly sealed around the egg and the breadcrumb coating is even.
Chef's Notes
Chill the sausage meat before wrapping the eggs to make it easier to handle and prevent sticking.
Coat the sausage-wrapped egg in flour, then egg wash, then breadcrumbs. Repeat the egg wash and breadcrumb step for a thicker, crispier coating.
Serve warm with a sharp mustard or a tangy chutney. A simple green salad makes a great accompaniment.
Assemble the scotch eggs completely (wrapped in sausage and breaded) and refrigerate for up to 24 hours before frying.
The Method
BOIL
Time-sensitiveGently lower eggs into boiling water.
Eggs are submerged in boiling water.
COOK
Time-sensitiveCook for exactly 6 minutes for a runny yolk.
Eggs have been boiling for 6 minutes.
TRANSFER
Time-sensitiveImmediately transfer eggs to an ice bath to stop cooking.
Eggs are in an ice bath.
PEEL
Carefully peel the eggs, being mindful not to break them.
All eggs are peeled.
COMBINE
In a bowl, combine sausage meat (1 lb) with sage, thyme, salt (1 tsp), and pepper.
Sausage mixture is combined.
DIVIDE
Divide the sausage mixture into 8 equal portions.
Sausage mixture is divided into 8 portions.
FLATTEN
Flatten each portion of sausage meat (1 lb) into a patty.
Sausage portions are flattened into patties.
WRAP
Gently wrap each egg (2 whole) in a sausage patty, ensuring it's completely sealed.
Each egg is completely encased in sausage meat.
DREDGE
Dredge each sausage-wrapped egg (2 whole) in flour, then dip in beaten egg, and finally coat with breadcrumbs (1½ cups).
Each Scotch egg is evenly coated with breadcrumbs.
HEAT
Heat vegetable oil (4 cups) in a deep fryer or large pot to 350°F (175°C).
Oil has reached 350°F (175°C).
FRY
Carefully lower the Scotch eggs into the hot oil and fry for 6-8 minutes, or until golden brown and cooked through.
Scotch eggs are golden brown and cooked through.
DRAIN
Remove the Scotch eggs from the oil and drain on paper towels.
Scotch eggs are drained on paper towels.
SERVE
Serve warm and enjoy!
Scotch eggs are ready to be served.
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