Scotch eggs have surged back into fashion in recent times and now can be found on the menu of many restaurants and pubs throughout Britain. Galton Blackiston's Scotch egg recipe uses quail's eggs but hen's eggs will work just as well. Once you have cracked making them, experiment with different flavours like truffle oil or whatever takes your fancy

**See how Galton cooked up this classic dish at the recent Mealtime Masterclass***

Method
1.
Start the scotch eggs by boiling your quail eggs for 2 and a 1/2 minutes. After boiling, refresh the eggs in ice water for 20 minutes, then peel
Peeling boiled eggs
When refreshing eggs in ice water after boiling, add a few dashes of vinegar as this will make the eggs easier to peel
2.
In a large bowl, combine the sausage meat with the Dijon mustard, chives, chervil, egg, salt and white pepper. Lay out the meat on a baking sheet and put another baking sheet on top. With a rolling pin, gently roll over the top baking sheet in order to roll out the meat to about 1cm thick
3.
Remove the baking sheets and divide the meat into 12 portions. Place a peeled quail egg on each portion of meat and roughly mould the meat around the egg, being careful not to overlap too much. Repeat for each egg
4.
In three separate bowls, have your egg wash, breadcrumbs and flour mixed with salt, ready. Coat the eggs by dipping each one into the flour, then the egg wash, followed by the breadcrumbs - rolling the eggs in your hand to keep their shape. Chill the eggs in the fridge until needed
Making egg wash
Egg wash can be made simply by mixing a beaten raw egg with some water or milk
5.
To make the bois boudran dipping sauce, mix all the ingredients for the sauce - apart from the tabasco - together in a bowl until combined
6.
Gradually add the tabasco, tasting after every drop to ensure the sauce is not too spicy. Set aside
7.
To cook the Scotch eggs, fill a large saucepan with vegetable oil to halfway and cook over a low heat. Heat the oil to 180ºC, using a sugar thermometer to check the temperature
8.
Carefully place your Scotch eggs into the hot oil and fry for 2 minutes - or until golden all over. Remove the eggs from the oil and place onto kitchen towel to dry a little - the Scotch eggs should be golden on the outside and retain their liquid centre. Serve with the bois boudran dipping sauce
Send us feedback on this Scotch eggs recipe  

Corney & Barrow matching wine

Find out why Corney & Barrow match this Scotch eggs recipe with a champagne or sparkling white wine

Ingredients

Scotch egg

Coating

  • 1 egg, beaten
  • 200g of flour
  • 10g of salt
  • 100g of breadcrumbs

Bois boudran dipping sauce

  • 150ml of rapeseed oil
  • 50ml of white wine vinegar
  • 85g of ketchup
  • 100g of shallots, finely chopped
  • 15g of chervil, finely chopped
  • 10g of tarragon, finely chopped
  • 5g of chives, finely chopped
  • 2 tomatoes, peeled and diced
  • 5 drops of Tabasco
  • 1 tsp of Worcestershire sauce

Equipment

  1. Sugar thermometer

Share this Recipe

Award winning chef Galton Blackiston shares his own Scotch egg recipe, a popular picnic hamper item, and serves with a dazzling bois boudran sauce