Homemade Scotch Eggs

by Barry Lewis


4 eggs
500g lean pork mince
2tsp fresh thyme leaves, chopped
4 sage leaves, chopped fine
1btsp english mustard
1/2tsp ground nutmeg or mace
Salt and pepper
2 tbsp plain flour
1 additional egg, beaten
2 slices bread / approx. 80g whizzed into breadcrumbs
Vegetable oil for frying

Scotch eggs are a super popular snack here in the UK! Essentially an egg encased in flavoured meat and encased in breadcrumbs. Typically you’d buy them in the shops with a firm egg centre like a hard boiled egg, it’s easier for storing this way, but in my opinion the tastier version is with a runny yolk which is a fair challenge to achieve – but a fun one! Hope you enjoy this recipe and give them a go!

First up to cook the eggs soft boiled, place the egg into a saucepan of simmering water. Cook it for 6 and a half minutes exactly, then to stop them cooking, place the cooked eggs into a bowl of cold water. This helps keep the yolk soft. Peeling them will take a bit more time as they are more delicate when soft boiled, so take your time. But when ready peel each cooked egg and leave in the cold water.

For the pork mince wrap (or you could use other meats) get a big bowl and combine the pork mince, thyme, sage, mustard, nutmeg (or mace), salt and pepper. Really mix this together well to spread the seasoning around. If you want to intensify the flavours, season more, as this is a fairly gentle kick to the pork mince.

Take a handful of pork mince and flatten down on a board, place the egg into the centre of the meat and bring up the sides pinching it together, this should form a nice ball around the egg, pinch it well to ensure it’s fully covering the egg, but also remove any excess pork and re-use on the other eggs.
Repeat with the other eggs until all wrapped. Place in the fridge, and chill for 45 mins to add strength to the meat and firm up the ball shape.

Prepare a dunking station for the eggs by having a bowl of the flour (seasoned with pepper if you wish), the beaten egg, and the breadcrumbs (again seasoned if you wish). Take a chilled egg ball and coat it in flour, then dunk into the egg, then into the breadcrumbs lifting the crumbs on top to fully cover it. Repeat with other pork portions.

Next we fry the eggs, they get fully submerged in the oil – don’t worry this does not cook the egg centre, the pork protects it like a baked Alaska! Heat vegetable oil to 165c in a large pan or fryer, lower the pork balls in and fry for 9-10 minutes until golden brown. Remove onto paper towel and repeat with the other scotch eggs if not cooking at the same time (best to cook only 1 or 2 at a time)… enjoy! If you slice into it immediately the egg yolk will be runny, but it will firm up briefly after frying so be quick if you want to ensure a runny yolk! If not keep in the fridge and enjoy!