Scotch Egg

Scotch Egg

A scotch egg gets its name from the process of mincing meat to go around the egg known as scotching. Featuring Chef''s Own Pre-Dust and Chef's Own™ Tempura Batter and Chef's Own Fine Panko Breadcrumbs. This pub classic is a great main course for any night of the week. 

What You'll Need

Amount Ingredients
10  Eggs
600 g Sausage meat
100 g Chef's Own™ Pre-Dust
300 g Chef's Own™ Tempura Batter
650 ml Water
250 g Chef's Own™ Fine Panko Breadcrumbs


Preparation Step 1– Scotch Egg
1. PREPARE THE EGGS: Boil the eggs to a hard boil (around 7-8 min). Cool & peel the eggs. Roll eggs in Chef's Own™ Pre-Dust. Divide sausage meat into 60g balls. Shape each meat ball around a boiled egg centre. Roll in the hand until sausage meat has evenly covered the egg.
Preparation Step 2 – Scotch Egg
2. Dust the meat covered egg in Chef's Own™ Pre-Dust. (Step 1)
Preparation Step 3– Scotch Egg
3. Dissolve Chef's Own™ Tempura Batter in cold water. Allow batter to rest for 10 minutes, dip eggs in the prepared batter. (Step 2)
Preparation Step 4– Scotch Egg
4. Coat the eggs with Chef's Own™ Fine Panko Breadcrumbs (Step 3). Mould in hand to ensure crumbs stick.
Preparation Step 5– Scotch Egg
5. Deep fry at 180°C for 1 minute. Place on oven tray and bake for 10-15 minutes till sausage meat is cooked and egg has reached core temperature.