Classic Scotch Eggs
ANOTHER WAY TO ENJOY EGGS!
If there is something that I really crave this time of year it has to be classic British Scotch Eggs!
Scotch Eggs were invented by the London department store Fortnum and Mason in 1738 way before my time but they are just as popular today as they were back then.
I love to pair Scotch Eggs along with pork pies with a chunk of strong cheese and some pickled onions. Let’s not forget the homemade chutney and of course homemade bread! Oh yum.
This meal is typically called a ploughmans’ where you have a variety of cheeses and pickles and bread typically found at the pub to drink with a nice dark ale. I’d often have this if we were out and about at a lunchtime.
Today I am going to show you how easy is it to make Scotch Eggs but first lets talk about how to boil an egg.
I really wanted to use smaller quails eggs for this recipe but there were none on the shelf at the grocery store so I am using large eggs. The reason for the quail egg was so I could serve them as appetizers for any holiday parties I attend. If you can’t find them certainly use regular eggs.
Scotch Eggs start with the perfect hard-boiled egg
How to make hard-boiled eggs?
You are not alone if you aren’t sure how to make a hard-boiled egg because even I had to learn the proper way.
Now I still have times when I see that grey line between the yolk and the whites but the goal is to hard-boil the eggs for the exact amount of time so you don’t have this happen. Just don’t beat yourself up trying to make the perfect egg because they still taste just as good.
Today Mr.CBB is going to share with us how he makes the perfect hard-boiled egg which he says has been a no-fail for him. He likes to use older eggs to hard-boil as he finds it very difficult to peel fresh eggs once they are boiled and cooled.
- Start by filling your pot with cold water (it has to be cold)
- Add your large eggs
- As soon as the water starts to boil put your timer on for 6 minutes
- Once the timer goes off remove your eggs from the stove, empty hot water and replace with cold water
- Keep changing the water until it’s cold
- Let the eggs sit until they are cooled completely and then peel
- You should have the perfect hard-boiled egg.
As you can see in my “How to make Scotch Eggs” below the process is fairly simple. Once you mix up your sausage meat, coat your hard-boiled egg in flour then wrap it around your hard-boiled egg. Follow up by dipping your egg in seasoned egg yolk then in the flour, back in the egg finally into the breadcrumbs.
You can bake the Scotch Eggs at 350 degrees until they are golden brown or shallow fry them but for a real crunchy texture I like to deep fry them. Heat your deep-fryer to high and deep-fry them until they are golden brown or float to the top. That’s it!
I am off to a celebration tomorrow at friends so I will probably quarter these and serve along with my sausage rolls and savoury cheese straws.
You can make these Scotch Eggs for parties or for the holidays in which you can serve them cut in half or optimally serve them whole. If you plan to cut them in wedges you can serve them on a platter as hors d’oeuvres to your guests.
The Scotch Eggs are also great with cold meats and as an appetizer before a meal. Today I have used up some cranberry bread as breadcrumbs to give them a spicy Christmas taste.
- 6 large eggs
- 1 pack sausage meat or quality sausages (break the casing and use the meat)
- 1/4 teaspoon paprika
- 1/4 teaspoon ground cumin
- 2 cups breadcrumbs
- 1 cup flour
- 2 eggs whisked
- 1/4 salt
- Pinch pepper
- Boil eggs until hard-boiled. (see how to make boiled eggs in blog post)
- Mix together sausage meat, spices and salt and pepper in a bowl
- Lightly flour your hard-boiled egg
- Now thinly wrap your hard-boiled egg with the sausage meat
- In separate dishes have your beaten egg yolk, flour and breadcrumbs. (season each dish with a dash of salt and pepper) Dip your hard-boiled egg wrapped in sausage meat into egg then flour then egg again finally rolling it with breadcrumbs.
- Do this for each scotch egg.
- Set in the refrigerator for 10 minutes
- Heat your oil in the deep-fryer
- Now place in the basket and deep-fry or you can shallow fry these too if you prefer.
- Once they float and/or are golden brown take out of the fat and dry on paper towel.
- Let cool and serve.
I hope you enjoy this budget-friendly Scotch Eggs recipe and share it with all of your friends.
How do you like to eat your Scotch Eggs?
-Nicky
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For only 6 minutes and eggs are cooked? I have been accustomed to cook eggs for more than 20 minutes. 🙁 I’d definitely try this classic Scotch Eggs. It looks so yummy! Thanks Nicola for another very delicious recipe.
OMG they must explode on you!!
I know that I’ve had these when I was younger, just don’t remember who made them. We had them as part of our supper, rather than an appetizer but they are good either way. I’m going to try these and see if I can make them as good as I remember.
Go for it… let us know what you think.
Traditionally in our family they were served sliced horizontally, rather than vertically. Now we no longer eat pork, I’m going to try with turkey sausage. Thanks for the memory and inspiration Nikki.
Serious yum here Nicola!!! How long would you bake these babies for??? At what temperature??? I don’t have a set up to deep fry anything here, plus I get very nervous around all that hot oil, we had a friend get 2cd degree burns on his arms years ago from a grease fire. I’m going to see if I can get some small eggs from a farmer near here I know sells eggs. When the chickens first start laying the eggs can be a little small then they get bigger as the hen gets to laying….
I”ve updated the post bake at 350 or deep-fry at 375 degrees until golden brown. 🙂