H G Walters is a family-owned butchers based in West London that prides itself on specialist sourcing from organic, free-range farmers. Their high standards of butchering, combined with friendly, helpful and knowledgeable service has led them to be voted no. 1 small butchers shop in Great Britain. Here are their tips for making the perfect scotch egg…
Choosing your ingredients
As with anything you cook, the end result will be hugely affected by the quality of your ingredients. Seeing as the egg is the star of the show here, it’s important to choose the best available. We use free range Burford Browns, that give a delicious, rich orange yolk.
The sausage meat to wrap your egg in is just as important. Your local butcher should have a good quality free-range pork sausage meat available. We always use our plain pork sausage meat, but different flavours also work well.
Breadcrumbs – steer clear of the bright orange ‘breadcrumbs’ that you find in supermarkets. The best breadcrumbs are homemade, but if you have to buy them, opt for ‘panko’ crumbs.
Boiling an egg – despite the terminology, you should never boil an egg. Cooking eggs at too high a temperature will result in the egg losing water and becoming rubbery. For best results, once the cooking water has reached a gentle boil turn the heat down and simmer for the remainder of the cooking time.
H G Walter’s scotch egg recipe
Makes 4 scotch eggs
large free-range eggs 5
good quality sausage meat 250g
onions 1sp finely chopped, sweated
spring onion 1, finely chopped
salt & pepper
plain flour 50g, seasoned
good quality dried breadcrumbs 100g
vegetable oil for deep frying
Place 4 eggs in a pan of cold water, bring to the boil and reduce the heat to a simmer. Then cook the eggs for 8-10 mins.
While the eggs are cooking, mix the sausage meat with the sweated (gently cooked) onions, spring onions, salt and ground black pepper. Cover and refrigerate for about 30 mins.
Drain the eggs and cool by placing in an iced bowl of water. Peel.
Roll the eggs in the seasoned flour and wrap them in the sausage meat mix.
Dip the scotch eggs in the beaten egg and then roll it in the breadcrumbs to coat, put on a plate covered in cling film and refrigerate for at least 1 hour to firm up and set..
Heat the oil to 180˚C and cook for 8-12 minutes depending on the size. The breadcrumbs should be nice and crisp with a lovely dark golden colour.
Remove from the oil and drain on kitchen paper and sprinkle with a pinch of sea salt.