In a bright, cheerful demonstration for Bon Appétit, Chef Ed Szymanski walks readers through the restaurant-perfect Scotch egg, a spot-on example of modern British comfort elevated with spice and technique. This guide captures the spirit of the video while turning it into an easy-to-follow kitchen recipe and set of tips for home cooks who love bold flavor. Expect clear steps, smart shortcuts, and that satisfying contrast of crunchy exterior and a soft, runny yolk—true to the ethos of cooking, recipes, bon apetit.
Why this Scotch egg stands out
At Lords, the Scotch egg is more than a fried snack: it's a statement. Chef Ed swaps plain pork for fresh lamb sausage seasoned with shallots, fresh ginger, garlic, and Madras curry powder. The curry nods to the dish's Indian-origin kofta roots and brings an aromatic warmth that lifts the whole bite. This version focuses on balance—the right meat-to-egg ratio, a tender runny yolk, and a crisp panko shell.
Ingredients overview
- Large eggs (for soft boiling and one per Scotch egg)
- Ground lamb (for the sausage wrap)
- Shallots, fresh ginger, garlic
- Madras curry powder (turmeric, coriander, ginger, dried chili)
- Butter (to toast aromatics)
- Flour, beaten egg + milk, panko breadcrumbs (for dredging)
- Neutral oil for deep frying
- Fresh herbs and a simple herb sauce for serving
Step-by-step: from soft-boiled egg to golden crust
Prepare the eggs
Start with soft-boiled eggs—the key is a set white and a softly jiggly, slightly runny yolk. A properly cooked yolk elevates the Scotch egg; a hard, gray yolk ruins it, as Chef Ed notes.
"A bad version of a Scotch egg has a hard gray egg yolk."
Make the flavored sausage
Gently sweat shallots, fresh ginger, and garlic in butter until aromatic and just golden. Toss in Madras curry powder to toast the spices briefly and build complexity. Once cooled, fold this mixture into the ground lamb so the sausage carries a fragrant, warming spice profile—true to the argani kofta inspiration.
Wrap, seal, and bread
Place a soft-boiled egg in the center of a flattened portion of the seasoned lamb. Carefully tuck the meat around the egg, sealing completely so no egg shows through. The meat should be fully emulsified and form a smooth, even layer around the egg—this ensures even cooking and a great bite.
Dredge each wrapped egg in flour, then an egg-and-milk wash, and finally panko breadcrumbs for maximum crunch. Panko gives that light, airy crunch that complements the creamy yolk.
Fry and finish
Deep-fry until the outside is golden and the sausage is cooked through, just long enough to warm the egg inside without overcooking the yolk. Slice and serve with fresh herb sauce for a cooling contrast, then finish with a sprinkle of salt and freshly cracked pepper.
Chef's tips for home success
- Soft-boil timing: Aim for an egg where the white is set but the yolk remains jammy—practice with one egg to find your stove’s sweet spot.
- Don’t skimp on spice: Toasting aromatics in butter and adding Madras curry powder creates depth that a plain sausage lacks.
- Seal well: Make sure the meat fully encloses the egg so no white is exposed; this protects the yolk from overcooking.
- Panko is your friend: It provides a lighter, crispier coating than standard breadcrumbs.
Serving notes and final thoughts
Serve warm, not piping hot—the yolk should be comforting and slightly warm to the touch. The combination of ginger warmth, curry depth, crunchy panko, and creamy egg is simultaneously familiar and exciting. This Scotch egg is a perfect small plate, picnic star, or menu staple—and a lively example of cooking, recipes, bon apetit done right.
This article was created from the video How NYC's Best Scotch Egg is Made | Made to Order | Bon Appétit with the help of AI.
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