Scotch Eggs with a Perfect Runny Yolk
User Reviews
4.7
Scotch Eggs with a Perfect Runny Yolk
Description
This Scotch Eggs recipe starts by boiling eggs for exactly four minutes to achieve a runny yolk, then cooling and peeling them gently. The seasoned mixture of raw pork breakfast sausage, ground pork, mixed fresh herbs, nutmeg, and Dijon mustard is divided into balls, each flattened and wrapped around an egg. The assembled eggs are then coated in flour seasoned with salt and pepper, dipped in an egg and milk wash, and rolled in panko breadcrumbs for a crispy exterior.
The eggs are fried in vegetable oil until golden brown, sealing in the soft yolk and flavorful meat. This method ensures a contrast between the crunchy coating, savory sausage layer, and creamy yolk center. Serving these Scotch Eggs warm enhances the textural and flavor experience suitable for brunch or a hearty snack.
Peeling the eggs immediately after cooling helps keep the white intact. Maintaining consistent oil temperature during frying is important to cook the coating evenly while preserving the yolk texture. Using extra large eggs and fresh herbs enhances the final flavor and appearance.
Ingredients
- 10 egg Makes 8 Scotch eggs and you'll use 2 for the coating, extra large
- 1 lb. pork breakfast sausage , raw, removed from casing
- 3/4 lb. ground pork
- 1/4 cup mixed herbs chives, sage, parsley and thyme, chopped
- 1/4 teaspoon nutmeg freshly ground
- 1 tablespoon Dijon mustard
- kosher salt coarse, freshly ground
- black pepper coarse, freshly ground
- 1 tablespoon milk whole
- 6 tablespoons all-purpose flour
- 2 cups panko breadcrumbs
- 1 quart vegetable oil
- sea salt optional, coarse
Instructions
- Put 8 eggs into a saucepan, cover with cold water (an inch above the eggs) and bring to the boil over medium-high heat. As soon as it boils, turn heat to low and simmer for four minutes, then transfer eggs into a large bowl of ice water for at least 10 minutes. Peel the eggs.
- Add the sausage, ground pork, herbs, nutmeg and mustard to a medium bowl, season with a pinch of salt and pepper. Mix well with your hands to combine. Divide into 8 balls.
- In a shallow bowl, beat the two raw eggs with a tablespoon of milk. In a second shallow bowl, add the flour and season with a good pinch of salt and pepper. Add the breadcrumbs to a third bowl. Arrange in an assembly line in the order of flour, egg, breadcrumbs.
- Cut a square of plastic wrap, place on worksurface, and put one of the meatballs in the middle, then place another square of plastic wrap on top. Roll out or press the meat until large enough to cover the egg. Repeat process with the other balls. When ready to use, remove the top sheet of plastic wrap.
- Roll one peeled egg in flour, then place in the center of the meat. Bring up the sides of the film to encase it, and smooth it into an egg shape using damp hands. Dip each covered egg in flour, then egg, then breadcrumbs, then egg and then breadcrumbs. Repeat with all eggs.
- Fill a heavy-bottomed 3-quart pot a third full of vegetable oil (at least 3 inches deep), and, on medium-high heat, bring to 350º / 175ºC (if you don’t have a thermometer, check for when a few bread crumbs sizzle and turn golden, but do not burn, a few seconds after you drop them in). Fry the eggs two at a time, turning gently in the oil, for 5-7 minutes, until crispy and golden brown. Remove to a rack set over a sheet tray. Sprinkle over coarse sea salt while still hot. Serve with Quick-pickled red onions, if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 600 kcal
% Daily Value*
| Calories | 600kcal | 30% |
| Carbohydrates | 16g | 5% |
| Protein | 25g | 50% |
| Fat | 45g | 69% |
| Saturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 276mg | 92% |
| Sodium | 595mg | 25% |
| Potassium | 379mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 347IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 73mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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