- Chilling the eggs in an ice bath stops the cooking process, ensuring a perfectly runny yolk.
- Lightly swirling the eggs while they cook helps keep the yolk in the centre.
- Use any sausage variety, to customise the flavour to your liking.
- Swap the sausage for a mix of blitzed peas and broad beans, with an egg to hold it together.
- These can be made in advance and enjoyed at room temperature, or served hot, fresh from the fryer.
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- 5 Eggs (1 reserved for egg wash)
- 4 (400g) pork and fennel sausages
- 50g parmesan, finely grated
- ¼ cup parsley, roughly chopped
- ½ cup plain flour
- 2 cups panko breadcrumbs
- Rice bran oil, for deep frying
- Salt flakes, to season
- Freshly-cracked black pepper, to season
- 1 lemon
- Soft boil the eggs by bringing a medium pot of water to the boil, then drop to a gentle simmer and place 4 of the eggs into the water from as close as possible. Simmer for 4 ½ minutes, then transfer the eggs to a bowl of iced water to cool. Once the eggs have cooled down, peel them and set aside.
- For the filling, combine the sausage meat, parmesan and chopped parsley. Mix well using your hands or a spoon. Divide the mixture into 4 equal balls. Take a ball of the sausage meat mixture, and flatten it in the palm of your hand. Place the chilled egg in the middle of the mixture and carefully wrap around the egg, being careful not to break the egg. Repeat this process for remaining eggs.
- , set up the crumbing station with three separate bowls for flour, whisked eggs, and breadcrumbs.
- Roll each ball through the flour, followed by the egg-wash, and finally, the breadcrumbs.
- , heat the oil in a deep pot until it's around 175°C. You can test if the oil is ready by dropping a breadcrumb into the oil. If it sizzles you're ready to go. Carefully lower the egg into the oil and cook for 2-4 minutes, or until golden in colour. Once browned, carefully remove from the oil, season with salt flakes and freshly-cracked pepper, and drain on a wire rack to remove excess oil.
- Serve the Scotch eggs with lemon wedges.