Single Baked Scotch Egg | Supa

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🍱Lunch🟡Medium⏱75 minMain Course

Single Baked Scotch Egg

Name: Single Baked Scotch Egg
Total time: 75 min
Yield: 1 portions
Cuisine: British
Ingredients: 110 g Ground pork Raw minced pork; 1 egg Chicken eggs One whole medium egg without shell, boiled for the center; 1 yolk Egg Yolk One whole medium yolk, for the coating; white not used; 1 tsp Milk Whole milk, for the coating; 1 g Parsley Fresh leaves, finely chopped; 2 cups Water For boiling the whole egg; discarded; 3 g Flour; 2 g Mustard Prepared yellow mustard; 15 g Breadcrumbs Fine dry plain crumbs; 0.05 g Nutmeg Ground; 0.5 tsp Olive oil; To taste Salt; To taste Black Pepper

One whole egg wrapped in seasoned ground pork with a crisp baked breadcrumb coating; the center is fully set.

Ingredients

110 g

Ground pork

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1 egg

Chicken eggs

1 yolk

Egg Yolk

1 tsp

Milk

1 g

Parsley

2 cups

Water

3 g

Flour

2 g

Mustard

15 g

Breadcrumbs

0.05 g

Nutmeg

0.5 tsp

Olive oil

To taste

Salt

To taste

Black Pepper

Steps

11 min1

Boil

Bring all the water to a boil in a small saucepan. Lower in the whole egg in its shell and simmer for 6 minutes. Cool under cold running tap water for 5 minutes, then peel carefully. The egg will finish cooking in the oven.

15 min2

Mix all the raw ground pork, mustard, parsley, nutmeg, salt and pepper thoroughly until slightly sticky. Flatten into a disc and wrap evenly around the peeled egg, sealing every seam so no egg is exposed. Refrigerate for 15 minutes. Heat the oven to 200 °C.

Dust the entire pork-wrapped egg with all the flour. Beat the whole yolk with all the milk and brush all this mixture evenly over the surface. Press on all the breadcrumbs, then drizzle with all the olive oil. Put on a parchment-lined small metal tray.

40 min4

Bake

Bake at 200 °C for 30-35 minutes, turning carefully halfway through, until golden and the thickest part of the pork layer reaches 74 °C. The center egg must be fully set. Shield loosely with foil if the crumbs darken early. Rest for 5 minutes, cut in half and serve both halves as one portion; no sauce or sides are included.