Homemade Scotch Eggs
There’s nothing quite like the classic Scotch egg – a delicious combination of a soft, golden yolk surrounded by perfectly seasoned sausage meat and encased in a crispy breadcrumb shell. When made with Baker Tom’s Organic White Tin Loaf for the breadcrumbs, this traditional treat is elevated to a whole new level of crunch and flavour.
These Scotch eggs are perfect for picnics, lunchboxes, or as a satisfying snack. Follow our simple recipe to create this British favorite at home.
*Ingredients** (Makes 6 Scotch eggs)
For the eggs:
- 6 large free-range eggs (we love St Ewe eggs)
- 400g quality sausage meat - Try Etheringtons
- 1 tbsp fresh parsley, finely chopped
- 1 tsp English mustard
- 1 tsp smoked paprika (optional)
- Salt and pepper to taste
For the breadcrumbs:
- 4 slices of Baker Tom’s Organic White Tin Loaf
- 2 tbsp olive oil
For coating:
- 1 cup plain flour
- 2 large eggs, beaten
- Vegetable oil for frying
Method
1. **Prepare the eggs**
- Bring a large pot of water to a boil and carefully lower in the eggs. Boil for 6 minutes for a soft yolk or 9 minutes for a firm yolk.
- Immediately transfer the eggs to a bowl of ice water to stop cooking. Once cool, gently peel the eggs and set aside.
2. **Make the breadcrumbs**
- Preheat the oven to 150°C (300°F). Tear the slices of Baker Tom’s Organic White Tin Loaf into small pieces and blitz them in a food processor until fine.
- Spread the breadcrumbs onto a baking tray, drizzle with olive oil, and bake for 10–15 minutes, stirring halfway, until golden and crispy. Set aside to cool.
3. **Prepare the sausage meat**
- In a bowl, mix the sausage meat with parsley, mustard, smoked paprika (if using), and a pinch of salt and pepper. Divide the mixture into 6 equal portions.
4. **Assemble the Scotch eggs**
- Flatten each portion of sausage meat into a thin disc in your hand. Place a boiled egg in the center and gently mold the meat around it, ensuring it’s completely covered.
5. **Coat the Scotch eggs**
- Roll each egg in flour, dip into the beaten eggs, and coat in the breadcrumbs made from the Organic White Tin Loaf. For extra crunch, repeat the egg-and-breadcrumb coating.
6. **Cook the Scotch eggs**
- Heat vegetable oil in a deep pan to 170°C (340°F). Fry the Scotch eggs in batches for 6–8 minutes, turning occasionally, until the coating is golden brown and crispy.
- Remove with a slotted spoon and drain on a plate lined with kitchen paper.
7. **Serve**
- Enjoy warm or cold with your favorite chutney or salad.
Why Use Baker Tom’s Organic White Tin Loaf?
The quality of your breadcrumbs can make or break a Scotch egg, and Baker Tom’s Organic White Tin Loaf is the perfect choice. Its light, fluffy crumb toasts up beautifully, delivering a satisfying crunch with every bite. Plus, the subtle flavour enhances the Scotch egg without overpowering the other ingredients
Try this recipe and taste the difference Baker Tom’s bread makes! We’d love to see your creations – tag us on Instagram @BakerTomsBread or use the hashtag #BakerTomRecipes.