London Market Scotch Egg
Crisp, golden-crumbed spheres filled with seasoned British sausage meat and a perfectly soft-boiled egg with a rich, jammy yolk.
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- •Saucepan
- •Slotted spoon
- •Deep heavy-based frying pan or saucepan
- •Three shallow bowls
- •Digital cooking thermometer
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 30 g
- carbs
- 28 g
- fibre
- 2 g
- protein
- 24 g
- calories
- 480 kcal
Instructions
- 1
Bring a saucepan of water to a rolling boil over medium-high heat on the hob.
- 2
Lower four eggs gently into the boiling water and simmer for exactly six minutes.
- 3
Transfer the boiled eggs immediately to an ice-water bath to chill, then peel carefully.
- 4
Combine the sausage meat, thyme, sage, ground mace, salt, and black pepper thoroughly in a bowl.
- 5
Divide the sausage mixture into four equal balls and flatten each into an oval patty.
- 6
Dust each peeled egg lightly in plain flour to help the meat adhere.
- 7
Wrap a sausage patty smoothly around each egg, pinching all seams closed to seal completely.
- 8
Set up three shallow bowls with the remaining flour, beaten eggs, and breadcrumbs.
- 9
Dredge each wrapped egg in flour, dip into beaten egg, then coat thoroughly in breadcrumbs.
- 10
Heat the vegetable oil in a deep pan over medium heat until it reaches 170°C.
- 11
Deep-fry the eggs in pairs for six to eight minutes, turning gently until deep golden brown.
- 12
Drain on kitchen paper and let rest for three minutes before serving.
Chef's tips
Chill the peeled soft-boiled eggs thoroughly before wrapping to make them easier to handle without bursting. Maintain the oil temperature around 170°C so the sausage cooks through completely before the breadcrumbs become too dark.
Ingredient substitutions
- panko breadcrumbs → traditional golden breadcrumbs
- ground mace → freshly grated nutmeg
Storage
Store chilled in an airtight container lined with kitchen paper for up to two days.
Reheating
Reheat in a fan oven at 180°C for eight to ten minutes to crisp the crust, though the yolk will firm up slightly.
Common mistakes to avoid
- •Overboiling the eggs initially, resulting in a chalky hard yolk instead of a runny centre.
- •Leaving gaps or thin spots in the meat casing, which causes the egg to burst while frying.
- •Frying at too high a temperature, which burns the crumb while leaving raw sausage inside.
Serving suggestions
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