British · Starter
Scotch Egg
The gastropub benchmark — molten centre, herbed sausage jacket, shattering crumb, and a curry mayo nodding to the picnic egg's spice heritage
- Prep
- 40 min
- Cook
- 20 min
- Serves
- 4
Ingredients
- Free-range eggs — 4, plus 1 for pané
- Sausage meat — 400 g
- Sage — 4 g, chopped
- Thyme leaves — 2 g
- English mustard — 8 g
- Plain flour — 60 g
- Panko breadcrumbs — 120 g
- Mayonnaise — 120 g
- Mild curry powder — 6 g, toasted
- Lime juice — 10 ml
- Mango chutney — 20 g
- Neutral oil — 1.5 L, for frying
- Fine sea salt — 5 g
Method
- Boil 4 eggs exactly 5 minutes 30 seconds from boiling water; refresh in iced water 10 minutes, peel carefully.
- Mix sausage meat with sage, thyme, mustard and 3 g salt; divide into 4 x 100 g portions.
- Flatten each portion between cling film to a 12 cm disc; wrap around an egg, sealing seamlessly. Chill 20 minutes.
- Whisk curry powder, lime juice and chutney into the mayonnaise; chill.
- Pané: roll each ball in flour, beaten egg, then panko, pressing crumbs on firmly.
- Heat oil to 160°C. Fry eggs 7–8 minutes, turning, until deep golden and the sausage reads 70°C just under the crumb.
- Drain on a rack; salt immediately. Rest 2 minutes.