Scotch Egg Recipe

Scotch Egg Recipe

A Scotch Egg Recipe is a quintessential British dish featuring a hard or soft boiled egg wrapped in seasoned sausage meat, coated in breadcrumbs, and then deep fried to golden perfection. This recipe offers a twist on the classic, using flavorful sausage and a crispy exterior. Whether you’re looking for a savory snack, picnic treat, or appetizer, this Scotch Egg recipe is sure to delight. With a crunchy coating and a juicy, soft boiled egg inside, it’s an indulgent and satisfying dish that everyone will love.

Description

The Scotch Egg Recipe is an iconic British snack that has won the hearts of many across the globe. This Scotch Egg Recipe was traditionally served as a hearty snack or a portable picnic food. It’s a perfect combination of crispy, golden breading and a tender sausage filling, wrapped around a perfectly boiled egg. Whether you’re hosting a casual gathering, looking for an afternoon snack, or even preparing something unique for a special occasion, this Scotch Egg recipe is the way to go.

The origins of the Scotch Egg Recipe is debated, but many believe it was invented by Fortnum & Mason, a luxury department store in London, back in 1738. Initially created as a convenient, portable snack for travelers, the Scotch Egg has remained a favorite ever since. While it’s traditionally deep fried, you can also bake it for a healthier alternative, though nothing quite beats the crispy, golden crust that comes from frying.

This Scotch Egg recipe is easy to follow and doesn’t require any fancy ingredients. You’ll start with high quality eggs, ideally from a local farm or organic source, to ensure that the flavor is as fresh as possible. The sausage meat is the heart of the Scotch Egg, and it’s important to use seasoned sausage or a well spiced sausage meat mixture. This recipe adds a dash of paprika and parsley to give the sausage filling an extra boost of flavor.

When it comes to the egg, achieving the perfect balance between a firm white and a tender yolk is crucial. A soft boiled egg with a slightly runny yolk is a classic Scotch Egg, but you can also opt for a harder boiled egg for a more traditional approach. The ideal cooking time is 7-8 minutes for a soft boiled egg, ensuring the yolk remains creamy but not too runny. If you want to make the dish a bit more indulgent, you can even use a duck egg for a larger, richer filling.

Once the eggs are boiled and peeled, the sausage meat is wrapped around each egg. This is where the magic happens. The sausage mixture should be thin but evenly distributed, creating a perfect, seamless coating around the egg. The next step is the breading process, where the egg gets coated in flour, dipped in beaten egg, and then rolled in breadcrumbs. The breadcrumbs will create the crispy exterior that contrasts beautifully with the soft egg and flavorful sausage inside.

Frying the Scotch Eggs is where they get their signature golden crunch. The oil needs to be hot but not smoking, so the Scotch Eggs cook through without becoming greasy. Frying for about 6-7 minutes will yield a crispy crust that’s just the right texture, while the inside remains moist and tender.

Once fried, the Scotch Eggs should be allowed to cool slightly before serving, ensuring that the filling doesn’t spill out. Serve them warm or at room temperature with your favorite dipping sauce, such as mustard or a tangy chutney, for a more authentic experience.

This Scotch Egg recipe is perfect for parties, gatherings, or even a savory breakfast treat. It pairs beautifully with a cold pint of beer or a refreshing glass of cider. It’s a dish that’s both satisfying and versatile, sure to impress your guests and satisfy your taste buds. With this easy to follow recipe, you can enjoy this British classic in the comfort of your own home.

Ingredients

4 large eggs (for boiling)
1 lb (450g) sausage meat (or sausages, casing removed)
1/2 cup breadcrumbs (preferably panko for extra crispness)
1/4 cup all-purpose flour
1 large egg (for breading)
1 tbsp fresh parsley (chopped)
1/2 tsp paprika
Salt and pepper, to taste
Vegetable oil for frying

Instructions

Boil the Eggs:
Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium heat, and once boiling, reduce to a simmer. Cook the eggs for 7-8 minutes for soft boiled eggs or up to 10 minutes for a firmer yolk. After boiling, transfer the eggs to a bowl of ice water to cool and peel them.
Prepare the Sausage Coating:
In a mixing bowl, season the sausage meat with salt, pepper, paprika, and fresh parsley. Mix until evenly combined. If you’re using sausages, simply remove the casing and add the sausage filling to the bowl.
Wrap the Eggs:
Divide the sausage mixture into four equal portions. Flatten each portion into a thin patty, large enough to wrap around the egg. Gently press the sausage mixture around each peeled egg, making sure it’s evenly coated. Be careful not to tear the sausage layer.
Bread the Scotch Eggs:
Set up a breading station with three shallow dishes. In the first, place the flour. In the second, beat the egg. In the third, add the breadcrumbs. Roll each sausage wrapped egg first in flour, then dip it into the beaten egg, and finally coat it in breadcrumbs. Press gently to ensure the breadcrumbs stick.
Fry the Scotch Eggs:
Heat about 2 inches of vegetable oil in a deep skillet or pot over medium heat. Once the oil reaches 350°F (175°C), carefully lower the Scotch eggs into the hot oil, frying a few at a time to avoid overcrowding. Fry for about 6-7 minutes, turning occasionally, until the coating is golden brown and crispy.
Drain and Serve:
Remove the Scotch eggs from the oil and place them on a plate lined with paper towels to drain excess oil. Allow them to cool slightly before serving.