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.
The Key Move
Precisely time the soft boil to achieve a perfectly runny yolk.
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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.
The Method
BOIL
Time-sensitiveGently lower eggs into boiling water.
COOK
Time-sensitiveCook for exactly 6 minutes for a runny yolk.
TRANSFER
Time-sensitiveImmediately transfer eggs to an ice bath to stop cooking.
PEEL
Carefully peel the eggs, being mindful not to break them.
COMBINE
In a bowl, combine sausage meat (1 lb) with sage, thyme, salt (1 tsp), and pepper.
DIVIDE
Divide the sausage mixture into 8 equal portions.
FLATTEN
Flatten each portion of sausage meat (1 lb) into a patty.
WRAP
Gently wrap each egg (2 whole) in a sausage patty, ensuring it's completely sealed.
No egg visible
DREDGE
Dredge each sausage-wrapped egg (2 whole) in flour, then dip in beaten egg, and finally coat with breadcrumbs (1½ cups).
Even coating of breadcrumbs
HEAT
Heat vegetable oil (4 cups) in a deep fryer or large pot to 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.
Golden brown color • Sausage is cooked through
DRAIN
Remove the Scotch eggs from the oil and drain on paper towels.
SERVE
Serve warm and enjoy!
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