American · Lunch
Scotch Egg
A soft-boiled egg wrapped in seasoned pork sausage meat flavoured with sage and mustard, coated in flour, egg wash, and panko breadcrumbs, then deep-fried until golden and crisp. The runny yolk sits inside a savoury meat shell, served with arugula and extra mustard on the side.
$3
25 minsPrep
12 minsCook
37 minsTotal
MediumLevel
Nutrition per serving
736Calories
33.5gProtein
52.1gFat
30.4gCarbs
2.3gSugar
1.8gFiber
1319mgSodium
534mgChol
16.9gSat Fat
385mgPotassium
118mgCalcium
2.8mgIron
1.2mcgVitamin B12
8mgVitamin C
gluten-free-adaptable
herb-salt
hidden-gems
Instructions
1
Prep
Lower 1 egg into boiling water and boil for 6 minutes over medium-high heat, then plunge into iced water and peel carefully.
2
Chill
Rest the peeled egg in the fridge for 15 minutes until it firms up completely.
3
Build
Mix the sausage meat with Dijon mustard, dried sage, salt, and pepper until combined evenly.
4
Wrap
Flatten the seasoned sausage into a thin patty and wrap fully around the chilled egg, sealing all seams.
5
Dredge
Roll the wrapped egg in flour, then beaten egg, then panko breadcrumbs, pressing firmly for even coverage.
6
Fry
Heat oil to 340°F (170°C) and fry for 7 minutes over medium heat, turning occasionally, until deep golden brown.
7
Plate
Halve the egg to show the yolk and serve with arugula and extra mustard on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pork sausage meat
- 22 eggs for the center
- 22 eggs for coating
- 1 cup60g panko breadcrumbs
- 6 tbsp48g all-purpose flour
- 2 tsp2 tsp Dijon mustard
- 1 tsp1 tsp dried sage
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 4 cups960ml vegetable oil for deep-frying
- a small handful (25g) arugula to serve
