A simple recipe to make the perfect scotch eggs at home. Using our Special Branch Arlington white eggs which can be purchased here.
View a short video to see what makes our Special Branch Arlington white eggs so special.
Arlington white scotch egg at Home
- 5 Arlington white eggs
- 300g good quality pork sausage Skinned
- 100g dried breadcrumbs
- Sunflower oil for frying
- 100g plain flour
- Bring a pan of water to a rapid boil, then lower 4 of the eggs into the pan and boil for 5 minutes exactly. Scoop out and place the eggs in a bowl of iced water. Leave them to cool completely, then peel and set aside. Can be boiled the day before.
- Put the sausage meat into a bowl and season lightly, mix and divide into 4 equal balls. Lightly dust your surface with flour and squash one of your balls until its as flat as possible. Roll the sausage meat around the egg gently to completely encase, repeat with the remaining sausage balls and eggs.
- Beat the remaining egg and put on a plate. Put the flour and breadcrumbs on 2 separate plates. Roll the encased eggs in the flour, then the beaten egg and finally the breadcrumbs. Can be prepared up to a day in advance.
- To cook the eggs pre heat your fryer to 160c place your eggs in for two minutes till golden and then place into a pre heated oven 190c for 10 minutes remove from the oven and drain on kitchen paper, leave to cool for a couple of minutes cut in half and serve. Cook for a little longer for a less runny centre, but I like to dip some new seasons Asparagus spears in like soldiers!
(if you don’t have a fryer heat 5cm of oil in a wide saucepan or wok until it reaches 180c on a cooking thermometer or until your breadcrumbs go golden after a few seconds. Depending on the size of your pan, lower as many eggs as you can into the oil safely.)