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  • Writer's pictureLara Lane


So.. the question is.. Is a Scotch egg a substantial meal ? Well we set about finding out in the Latitudes kitchen with the lockdown three as judges..and I have to say, our answer was a resounding yes ! Served here with pickled shallots and caramelised onion chutney, although we did sneak another half each and it would have been even better with some rocket on the side.... Its an easy-ish thing to do and even easier if you hard boil the eggs. Good quality eggs are a must and you can use any of the sausages on offer or even a vegetarian type. The steps are shown below...

6 Free range eggs ( medium size are easier to do this with than large eggs )

770 g of sausage meat ( ours was plain sausages, just run a knife down the skin and squeeze the filling into a bowl, we then seasoned with salt pepper & sage )

2 eggs beaten

Plain flour

Bread crumbs ( Panko breadcrumbs give a crunchier texture ! )

Vegetable oil to fry

First boil a pan of water and get it on a rolling boil, drop the eggs in carefully and boil for exactly 6 minutes then take them out and put them in a bowl of iced water to cool.

Once the eggs are cool carefully peel them. Now this is where you have to be very careful as the yolks are still soft, if you want an easy life boil the eggs longer say 8 mins so the egg is a bit more robust.. But we like them runny so its worth persevering and giving it a try.

once you have all the eggs peeled its time to start coating them......

First cover the egg with flower, then wrap a flattened sausage pattie carefully around the egg and gently mould the mix together so it meets, I slightly wet my hands which helps bring the mixture together. Once you've got it sealed and smooth drop it in the egg mix and cover then transfer to the breadcrumbs and roll around until the whole egg is covered with crumbs. You can repeat the egg & bread crumb step to cover more.. or if you can get them Panko breadcrumbs are great. The oil should be deep enough for the egg to sit in and the eggs be be covered and be at around 170c.. too hot and it will burn the outside before cooking the sausage meat.( We use a thermometer to regulate the temp, well worth getting one as they are useful for roasts etc ) Do the eggs in batches of three.

About 5 1/2 - 6 minutes is good. Remove and place on a wire rack to drain. Coming to a pub near you soon !

Perfect hot or cold and so much better than most of the shop bought ones.. give it a go

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