Scotch Egg
Scotch eggs are believed to have originated in 18th-century London, possibly inspired by Mughlai koftas, and remain a fixture of British picnics, pubs and packed lunches.
A hard-boiled egg wrapped in seasoned sausage meat, coated in breadcrumbs and fried until golden — a classic British picnic and pub food staple.
Ingredients
Method
Mix sausage meat with mustard and season well.
Flatten a portion of sausage meat in your palm and wrap it evenly around each boiled egg.
Coat each wrapped egg in flour, then beaten egg, then breadcrumbs.
Deep-fry at 170C for 8-10 minutes until deeply golden and the sausage meat is cooked through.
Wrap the sausage meat evenly and firmly around the egg, with no gaps, so it cooks through consistently.
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