The Botanist’s Scotch Egg #Recipe

Briony Wilson
17th July 2020

Enjoy the best of The Botanist in your home, with the egg-citing recipes to our signature Scotch egg . Perfect fun for the family to get involved in.

1. Boil eggs for 6 minutes. Then remove from the boiling water and place carefully into ice water to cool.

2. Once cooled, peel the eggs. Then season the flour with salt and pepper, before gently rolling the eggs in the flour to coat.

3. Evenly divide the sausage meat, allowing enough to seal and surround each egg. Then with wet hands, work carefully to wrap the eggs in the sausage meat. Be careful not to break your egg!

4. Dip the sealed eggs into the egg wash, then coat in panko breadcrumbs. Repeat on each egg.

5. Deep fry for 2 minutes until golden. Then bake in the oven at 180C-200C until crispy and the sausage meat is cooked through.

Serve with tangy brown sauce and English mustard!

Ingredients

5 eggs
250g sausage meat
100g plain flour
egg wash (1 egg mixed with 250ml milk)
200g panko breadcrumbs
salt and pepper

Equipment