Fortnum and Masons Authentic Scotch Eggs with Sausage and Herbs
Experience the timeless charm of Fortnum and Mason’s Authentic Scotch Eggs with Sausage and Herbs—an undeniably British classic elevated with fresh, aromatic ingredients. This recipe wraps soft or hard-boiled eggs in a perfectly seasoned blend of high-quality pork sausage, fresh parsley, thyme, and a hint of Dijon mustard, creating a flavorful and hearty filling. Encased in a golden, crispy panko breadcrumb coating, these Scotch eggs are fried to perfection for a crunchy exterior that contrasts beautifully with the tender, savory interior. Ready in just 40 minutes, this crowd-pleasing dish is perfect as a snack, appetizer, or centerpiece at your next gathering. Serve sliced to reveal the stunning layers and enjoy the rich, comforting flavors of this quintessential delicacy.
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Recipe Information
Ingredients
- 6 pieces Large eggs
- 500 grams High-quality pork sausage meat
- 2 tablespoons Fresh parsley, finely chopped
- 1 tablespoon Fresh thyme leaves
- 1 teaspoon Dijon mustard
- 1 teaspoon Salt
- 1 teaspoon Black pepper, freshly ground
- 100 grams Plain flour
- 2 pieces Eggs for coating
- 150 grams Panko breadcrumbs
- 1 liter Vegetable oil for frying
Instructions
Place 4 eggs in a saucepan and cover with cold water. Bring the water to a boil, then reduce the heat and simmer for 5 minutes for soft-boiled eggs or 8 minutes for hard-boiled eggs.
Once cooked, transfer the eggs to a bowl of ice water to stop the cooking process. Peel the shells off the cooled eggs and set them aside.
In a large bowl, combine the pork sausage meat, parsley, thyme, Dijon mustard, salt, and black pepper. Mix well to evenly distribute the herbs and seasonings.
Divide the sausage mixture into 4 equal portions. Flatten each portion into a thin round patty large enough to completely encase an egg.
Gently wrap each peeled egg with the sausage mixture, ensuring it is fully enclosed. Smooth out any seams to create an even coating.
Prepare a breading station with three bowls: one with flour, one with the 2 beaten eggs, and one with panko breadcrumbs.
Dip each sausage-wrapped egg into the flour, ensuring an even coating. Then dip it into the beaten eggs, followed by the panko breadcrumbs. Press gently to help the breadcrumbs adhere.
Heat the vegetable oil in a deep pan or fryer to 170°C (340°F). Carefully lower the Scotch eggs into the hot oil using a slotted spoon.
Fry the eggs in batches for 4-6 minutes, turning occasionally, until the breadcrumb coating is golden brown and crispy.
Remove the Scotch eggs from the oil and drain them on a plate lined with paper towels.
Serve warm or at room temperature, sliced in half to reveal the perfectly cooked egg inside. Enjoy!
Nutrition Facts
Calories |
11762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1187.1 g | 1522% | |
| Saturated Fat | 205.0 g | 1025% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1836 mg | 612% | |
| Sodium | 7810 mg | 340% | |
| Total Carbohydrate | 210.9 g | 77% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 14.6 g | ||
| Protein | 160.2 g | 320% | |
| Vitamin D | 13.0 mcg | 65% | |
| Calcium | 424 mg | 33% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 1994 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
