Scotch eggs two ways

Matt Tebbutt’s Scotch eggs two ways recipe gives you two delicious takes on the British classic – smoked haddock kedgeree Scotch eggs and traditional pork Scotch eggs. Enjoy a spiced, curried fish version or a herby, mustard-spiked pork classic, both with golden crunchy coatings and served with vibrant homemade accompaniments.

By Matt Tebbutt

From Saturday Kitchen 24Oct26

This recipe scores Nutri‑Score C overall – it provides good protein with moderate energy and fat levels. Portion control and lighter frying methods can improve the nutritional profile.

How the timings work

• Boil and peel your eggs first – soft-boiled yolks stay runny at around 6 minutes; cool quickly in iced water to stop further cooking.
• Poach the smoked haddock gently while you prep aromatics and spices – use a large saucepan and keep milk at a bare simmer for moist flaky fish.
• Chill both mixtures for at least 1 hour before shaping – firm filling wraps neatly and stays intact in the fryer.
• Set up your coating station while the fillings chill – flour, egg then crumbs in separate shallow bowls means smooth, even coverage.
• Fry in batches if needed – keep oil at 180°C; return to temperature between batches for crisp non‑greasy results.

Method

Prepare the eggs and filling (20 mins + chilling)

1. Soft‑boil the eggs – lower 5 eggs into boiling water, cook for 6 minutes, then plunge into iced water. Peel once cool.
2. Poach the haddock – put 500ml milk, 1 bay leaf, 1 halved onion and peppercorns in a large saucepan and bring to a gentle simmer. Add 250g smoked haddock skin‑side up; poach for 6–8 minutes until flesh flakes easily. Lift out, discard milk, onion and bay leaf, remove skin and flake fish.
3. Build the kedgeree base – melt 15g butter in a frying pan over medium heat. Cook 1 chopped shallot and 1 crushed garlic clove until soft. Stir in 1 tsp curry powder and ½ tsp turmeric for 30 seconds until fragrant.
4. Combine and chill – add flaked haddock and 100g cooked basmati rice; mix well. Remove from heat, stir in 1 egg yolk, 1 tbsp parsley, 1 tbsp chives and lemon zest. Season, then chill for at least 1 hour.
5. Prep the classic mix – mix 250g pork sausage meat, 2 tsp English mustard, 1 tsp thyme and 1 tbsp parsley. Season lightly; divide into 2 portions and chill until needed.

Shape and coat (15 mins + final chill)

1. Wrap the kedgeree Scotch eggs – divide chilled mix into 3 equal portions on lightly floured surface. Flatten each, place a peeled soft‑boiled egg in centre, then mould mix evenly around – seal gaps so no egg shows through.
2. Wrap the classic Scotch eggs – flatten each pork portion, enclose 1 soft‑boiled egg completely and smooth seams with damp hands to seal.
3. Coat neatly – set out 3 bowls: flour, beaten eggs, then breadcrumbs. Roll each Scotch egg in flour, shake off excess, dip fully in egg, then press into panko breadcrumbs (or fine crumbs) to coat thickly all over. Chill for 1 more hour – this prevents splitting during frying.

Fry and serve (15 mins)

1. Heat oil safely – fill your deep‑fat fryer with vegetable oil to recommended depth and set to 180°C. CAUTION: Hot oil can be dangerous – do not leave unattended.
2. Fry kedgeree Scotch eggs – lower 2–3 eggs at a time gently into oil; fry for 5–6 minutes until deep golden and crisp. Drain on kitchen paper. Internal temperature should reach 63°C for food safety.
3. Fry classic Scotch eggs – maintain oil at 180°C; fry for 5–6 minutes until golden and pork is fully cooked with no pink remaining inside.
4. Serve – mix 100g mango chutney with 100g mayonnaise for kedgeree eggs; plate with pickled cucumber. Serve classic eggs with piccalilli and fresh watercress alongside.

Techniques for Success

1. Soft‑boil eggs with a runny yolk
   If done wrong – overcooked grey ring or rubbery white; impossible to peel. Success – yolk remains soft and golden, shell lifts away cleanly. Plunge immediately into iced water after cooking to halt heat and loosen skin.
2. Seal and chill before frying
   If done wrong – filling splits open, egg leaks out, coating falls away. Success – smooth tight surface with no thin spots; firm enough to hold shape when lowered into oil. Chill for full recommended times – this step matters most.
3. Maintain steady frying temperature
   If done wrong – oil too hot = burnt outside raw inside; too cool = greasy soggy coating. Success – consistent 180°C gives even golden crust in exact time stated. Let oil recover heat between batches.

Tips & Swaps

• Get ahead: Shape and coat Scotch eggs up to 24 hours ahead; keep covered in fridge and fry straight from cold – add 1–2 minutes cooking time.
• Swaps: Use smoked salmon trimmings instead of haddock for a luxury version; swap pork sausage meat for vegetarian sausage mix and check seasoning.
• Vegetarians: Omit smoked haddock; replace with spiced mashed potato and pea mix. Use plant‑based milk, egg alternatives and check breadcrumb labels.
• Leftovers: Keep cooked Scotch eggs in fridge for up to 2 days. Reheat in oven at 190°C/375°F/Gas 5 for 10–12 minutes until piping hot throughout – not recommended to reheat in microwave as coating softens.
• Storage: Raw shaped coated eggs freeze well on a tray then bag; fry from frozen adding 2–3 minutes extra time until golden and cooked through.
• Serve: These make perfect picnic food, packed lunches or a substantial starter – cut into halves or quarters to share.

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Scotch eggs two ways