EASY TO MAKE HOMEMADE SCOTCH EGGS WITH RUNNY YOLKS

For those landing on this page who are unfamiliar with one of the UK’s national dishes, Scotch eggs are, as my friend puts it, an English breakfast in a mouthful. A gooey egg yolk encased in delicious sausage meat, rolled in breadcrumbs and deep fried. It’s the ultimate comfort snack. I always find homemade scotch eggs reign supreme in flavour and satisfaction over supermarket bought ones. Over the past year I’ve been dabbling in perfecting my homemade scotch egg craft. Whilst I’m still working on the presentation of those gooey yolks, I’m sharing my fail safe scotch egg recipe for you to enjoy. The recipe is simple to follow but it’s a bit of a messy one so be prepared to roll up your sleeves and get your hands dirty. 

Time: 45 minutes (including cooking)

Ingredients: 

• 4 Rich Yolk Eggs (I used St. Ewe) 
• 6 Good Quality Pork Sausages squeezed our their cases (I used Heck) 
• 2 Spring Onions chopped finely
• Handful of Chives and Fresh Parsley chopped very finely
• 2 Tsp English Mustard Powder
• 150g Breadcrumbs (I used mixed sourdough ends blitzed to a crumb and panko)
• 2 Additional Beaten Eggs 
• 1 Cup of Plain Flour 
• Salt & Pepper 

Lay out all your ingredients and prep everything before assembling the scotch eggs. I find that once you get boiling the eggs things start to move very quickly. 

Step 1: 

First up squeeze the sausages out of the their cases and place in a bowl. Very finely chop the spring onion, chives and parsley and add to the sausage meat along with the two teaspoons of mustard powder. Lightly season with salt and pepper and mix everything together with your hands. Take the mixture and form 4 equal sized balls of sausage meat then flatten them out on the counter in an oblong / oval shape and set aside. 

Step 2: 

In three separate bowls put the flour, beaten eggs and breadcrumbs. Preheat your air fryer or fill a frying pan with an inch of vegetable oil. If you are frying in a pan don’t heat the oil yet. 

Step 3:

Place the eggs in a pan with cold water and bring to the boil then boil for a further 4 minutes. Remove the eggs from the pan and plunge immediately in ice water – this stops the eggs from continuing to cook and is the essential part of the recipe to get runny yolks in the scotch eggs! Very gently peel the eggs careful to not burst the yolks – they will still be slightly raw inside and will continue to cook when frying. 

Step 4: 

Take each egg a gently roll in flour then place on the oval shaped sausage meat. Now gently fold the sausage meat around the egg until it is completely covered. Next up dip the ball in the egg mixture then roll in breadcrumbs. Once all scotch eggs are formed it’s time to cook. 

Step 5: 

If you are pan frying then now is the time to heat the oil. Make sure the oil is piping hot and can fully cook the sausage but leaves the outer shell crispy. Fry for 8 minutes continuously turning in the oil so that every part of the outside is cooked. 

I used an air fryer to cook mine and found it way easier than traditional deep frying in a pan. Lightly spray a bit of oil in the air fryer basket and set the temperature to 200 degrees and cook them for 15 minutes – they will come out absolutely perfect! 

Scotch eggs are the perfect complement to a buffet spread, a light lunch or an after dinner cheese board. We served ours with cheese, crudités, piccalilli and Champagne.

A TOP TIP! Leave the eggs to cool for 20 minutes after taking out the fryer before cutting open. This was down to trial and error (with visual proof in my photos!) that the knife will cut more seamlessly through the runny yolks and sausage meat when they’ve had a brief moment to set a little. The scotch eggs will still be delicious and warm but with no runaway yolks!

Enjoy!!