Scotch Eggs with Bacon
by Tavolino
A classic British picnic staple featuring soft-boiled eggs wrapped in seasoned sausage meat and smoky bacon, then breaded and fried until golden and crispy.
Ingredients
- large eggs 12
- Cumberland or Lincolnshire sausages, skinned 800g
- curly parsley, finely chopped 5 tbsp
- Worcestershire sauce 2 tsp
- English mustard powder 2 tsp
- ground mace 2 tsp
- smoked streaky bacon 12 rashers
- plain flour 85g
- dried breadcrumbs 200g
- sunflower or vegetable oil 1 litre
Preparation
- 1
Bring a pot of water to a boil and gently lower in 12 large eggs. Boil for 6 minutes, then immediately transfer to an ice bath.
- 2
Peel the eggs carefully under cold running water and set aside.
- 3
In a large bowl, mix 800g of skinned sausage meat with 5 tbsp chopped curly parsley, 2 tsp Worcestershire sauce, 2 tsp English mustard powder, and 2 tsp ground mace.
- 4
Divide the sausage mixture into 12 equal portions and flatten them into patties.
- 5
Wrap one portion of the sausage meat around each peeled egg, ensuring it is fully sealed and smooth.
- 6
Wrap each sausage-covered egg in one of the 12 rashers of smoked streaky bacon.
- 7
Place 85g plain flour in a bowl, 200g dried breadcrumbs in another, and beat an extra egg in a third bowl.
- 8
Roll each Scotch egg in the flour, dip into the beaten egg, then coat thoroughly in the breadcrumbs.
- 9
Heat 1 litre of sunflower or vegetable oil in a deep pan to 170°C.
- 10
Fry the eggs in batches for 8 minutes until the bacon is crispy and the sausage is cooked through.
- 11
Remove the eggs from the oil and let them drain on kitchen paper before serving.