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- Meat and poultry
Traditional fare that never goes out of fashion!
97 people made this
- 500g pork sausage meat
- 2 teaspoons Worcestershire sauce
- 4 hard-boiled eggs, peeled
- 1 tablespoon plain flour
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 egg, beaten
- 100g dried breadcrumbs
- 1 litre oil for deep frying
MethodPrep:20min ›Cook:10min ›Ready in:30min
- In a medium bowl, mix together the pork sausage and Worcestershire sauce. Combine the flour, salt and pepper; mix into the sausage.
- Divide the sausage into four equal parts. Mold each part around one of the hard-boiled eggs, rolling between your hands to shape. Place the beaten egg and breadcrumbs into separate dishes. Dip the balls into the egg, then roll in the breadcrumbs until coated. Shake off any excess.
- Heat the oil in a large saucepan or deep fryer to 180 C, or until a cube of bread dropped into the oil turns brown in 1 minute. Lower the eggs carefully into the hot oil. Fry for 5 minutes, or until deep golden brown.
Reviews & ratingsAverage global rating:(79)
Reviews in English (61)
Used different ingredients.I had no Worcestershire sauce so I used a little brown sauce instead and they were just as nice.-31 Dec 2010
Absolutely devine! The only changes I made was to 'double dip' in the egg and bread crumbs and add a pinch of nutmeg. Delicious-24 Jan 2014
I dont think I will ever buy ready made scotch eggs again. Brilliant.-16 Jan 2013
We've fallen hard for Scotch eggs—the gastropub staple—cooked eggs swaddled in sausage meat, then breaded and fried. Sorry, doc, now we're making them at home.
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If you can't get hold of ground mace, just swap for nutmeg! I've also made these scotch eggs using store-bought panko breadcrumbs and they were amazing too!
Scotch eggs are traditionally served as a snack, say for a picnic, partly because they travel well without risk of getting messy during transport.
They're also great for portion control, one of these scotch eggs is more than enough to fill your tummy at brunch or lunch time! Simply sliced in half, you can serve these for a buffet party, make ahead the day before and keep chilled until you're ready to serve.
There are a variety of things you could serve with these scotch eggs, such as a simple salad, or your favorite chutney, one chutney we like is our spicy Caribbean Mango or Pineapple Chutney, again that recipe is quick and fuss-free and will store refrigerated for a few weeks.
So here I will show you how to cook the perfect scotch egg!
It's really easy, just follow the steps as described and please do send us in your photos via our Facebook page or Pinterest right on the pin itself! We love to see your creations!
How to Make Scotch Eggs
A Scotch egg is a snack consisting of a hard-boiled egg wrapped in a sausage meat casing spiced with herbs and other spices, coated in breadcrumbs and traditionally deep-fried. It is a common picnic food in the UK, and it is sold not only in supermarkets or corner shops but more notoriously at motorway service stations.
That is where I bought Scotch eggs for the first and only time in my life, two years ago during our holiday in the UK, at a motorway station, somewhere on our way from Scotland to Wales. They were a total disappointment!
Cold and gray and totally bland. There were two of them in the plastic package and I thought about each of us having half a Scotch egg in a bun. Well, my husband and I shared one because we were really hungry, but the kids nibbled a bit at it and preferred to eat the bun on its own.
But I knew there must be something more behind it, no bad food can become so famous! And the ingredients are all promising actually, I mean eggs, sausage, and spices, all things I like!
And yes, you are right, who buys packaged food at a motorway station and expects it to be good? I know, but we were really hungry and miles away for any proper food. It was that or packaged cheese, which might have been the better choice in the end.
Classic Scotch Eggs Recipe
So, because I was so sure that these famous Scotch eggs must be good, I thought about making them myself at home. And I did, and they were great.
So good, that after making them only twice, they have become one of my daughter&rsquos favorite foods. If you ask her what her top three dishes are, Scotch eggs come in second place lately. Number one is still the Zucchini Feta Pancakes with Herbs.
The History of Scotch Eggs
The history of the Scotch eggs is rather blurry. Some sources like Telegraph mention that the Scotch eggs were first made by the London department store Fortnum and Mason in 1738 at their Piccadilly headquarters.
&ldquoEven back then, though, it was a travelers&rsquo snack: Piccadilly back then was full of coaching inns, from where many landowners would start the journey to their country estates. Portable snacks were of the essence &ndash so, in the days before sushi boxes, the enterprising staff at the shop came up with the idea of the easy-to-hold treat that is the Scotch egg.&rdquo
Wikipedia also mentions that the Scotch eggs might have been inspired by an Indian or Mughlai dish called nargisi kofta, which is also made with ground meat and boiled eggs. The same suggestion comes also from Annette Hope in her book A Caledonian Feast (Canongate Classics).
The Handmade Scotch Egg Company also mentions Neil Chambers who claims that the Scotch eggs were a northern variant of the Cornish pasty produced by Scottish smallholders.
How to form Scotch eggs?
Making Scotch eggs might seem daunting due to the many layers it has and (for me) the fact that they have to be deep-fried. But, trust me, with a little bit of organization, they are really easy to make, things will go much faster than presumed.
- Boil the eggs or use leftover hard-boiled eggs. To cook the eggs, place them in a saucepan, cover with water and bring to a boil. Remove from the heat and let stand, covered, for 5 minutes. Drain and place in a bowl of ice water. Let stand for about 5 minutes. Peel the eggs. Let them cool down while you prepare the rest.
- Prepare the sausage and spices mixture. Remove the skin of the sausage and mix the meat with all the spices.
- Wrap the eggs in the sausage meat mixture. You can either do that in the palm of your hand by placing a good portion of the meat into your hand, pressing it flat, placing the egg in the middle and carefully yet easily encasing the egg in the meat.
- Or you can cut a large piece of cling film, place one portion of meat on one side of it, fold the other side over and press the meat with your hands or a small rolling pin into a rather oval form.
- Place the egg in the middle, wrap the meat around it and form a slightly elongated ball.
- Coat the Scotch eggs in flour, lightly beaten eggs and breadcrumbs.
How to fry Scotch eggs?
- Heat the frying oil on medium-high heat in a deep pan, large enough to hold 4 eggs.
- The oil should have a temperature of 150 degrees Celsius/ 300 degrees Fahrenheit.
- Use a meat thermometer to check the temperature, if you have one, if not add a small piece of bread to the hot oil and leave it for 1 minute. If it sizzles and browns during this time then the oil is hot enough.
- Fry the eggs for about 4-5 minutes or until nicely browned. Take out with a slotted spoon and fry the next batch.
What to eat with Scotch Eggs?
You can serve the Scotch eggs hot with a dip, for instance, a hot dressing or tomato sauce.
I also served the Scotch eggs with mashed potatoes, not traditional I suppose, but totally delicious. On the side we had pickles, my Sweet and Sour Zucchini, Pepper and Onion Pickles, they were a perfect match. But any other pickles that you like, should be OK.
You can also serve the eggs cold, at a picnic or a party. In this case, I would make sure to have some mustard, some chutney (not a very sweet one), some chili sauce or another hot sauce. Pack some pickles as well, some bread and maybe some nice Cheddar cheese.
Can Scotch Eggs be reheated?
Scotch eggs will keep well in the fridge for several days, at least 3 or 4. They can be eaten cold at any time or they can be reheated in the oven at about 180 degrees Celsius/ 360 degrees Fahrenheit for about 10 minutes.
Ultimate Scotch Egg Recipe
Making a scotch egg sounds daunting, especially if you're after ones with a runny yolk centre. But trust us, they're a lot easier to make than you think, it just requires a little patience.
We LOVE our easy scotch egg recipe, and we've used a little trick to add some serious flavour. ready-salted crisps. Yep, crushing up a big of crisps as your scotch egg coating is an absolute game-changer.
And another way to use crisps? As a crispy topping for our foolproof Tuna Pasta Bake recipe!
x medium eggs at room temperature
x 25g packets of ready salted crisps
- Preheat 200ºC (180ºC Fan).
- Boil eggs. Bring a pan of water to a rolling boil, add your room temperature eggs and cook for 5min 30 seconds. Once time is up, remove eggs and immediately plunge into ice cold water.
- Once eggs have cooled, peel carefully and set aside.
- Meanwhile, prep your assembling station. Fill a bowl with warm water, add beaten eggs to another bowl, add flour to another bowl and crush ready salted crisps in bag with a rolling pin (open the bag slightly so it doesn&rsquot burst when you hit it) and put them on a plate.
- To make a scotch egg, wet your hands with warm water and take a 1/5 of the sausagemeat (approx. 90g) and flatten it out to the size of your palm. Add the egg to the middle and carefully fold the sausagemeat around the egg. Make sure the entirely egg is covered, but be gentle.
- Once all the eggs are covered, chill in the fridge for 10 minutes to firm them up.
- Remove from fridge, and take one egg at a time and roll in a light coating of flour, then roll in the egg mixture and finally coat in the crushed crisps.
- When ready to cook, bring a pan of oil to approx. 180ºC temperature. Fry your scotch eggs in batches for three and a half minutes, using a metal slotted spoon. Remove from pan, and place on a baking tray. Once they&rsquore all fried, place tray in oven and cook for a further four minutes.
- Once time is up, remove from the oven and slice each scotch egg in half, and serve immediately, with a little bit of piccalilli.
The quicker you can get the temperature of the eggs down the easier it will be for peeling. If you want your eggs to be hard boiled, cook for roughly 7 minutes.
- 6 eggs
- 400g pork sausage meat
- 2tbsp plain flour
- Salt and freshly ground black pepper
- 1 egg, beaten
- 8tbsp breadcrumbs
- Vegetable oil, for deep frying
- Watercress or parsley, to garnish
Add the eggs to a small pan of water, bring to the boil and simmer for 6 minutes. Rinse with cold water and peel while still hot. Cool in cold water.
Divide the sausage meat into six equal pieces and pat out into rounds.
Put some flour on a plate, season, dip each egg in the flour and cover with the sausage meat.
Flour again, dip in the beaten egg and roll in the breadcrumbs.
Heat the oil in a deep heavy-bottomed pan until it reaches 180 ° C/350 ° F on a sugar thermometer or until a breadcrumb sizzles and turns brown when dropped into the oil. Cook two eggs at a time for 6–8 minutes until golden brown. Wait for the oil to heat up again before cooking the next batch.
Carefully drain with a slotted spoon on to kitchen towel. Cut into halves and serve garnished with watercress or parsley.
Eh--it was decent, but somehow didn't manage to be more than the sum of its parts--I followed the recipe exactly and found it rather boring. Also, one scotch egg is actually a lot for one person.
A proper Scotch egg shouldn't have any spice - I tried it with the cayenne and it wasn't right. Also it's very difficult to get the correct type of sausage here we bought British-style pork sausage from a free-range pig farmer and used organic free-range eggs. It's meant to be a summer picnic food, not for Easter, and you NEVER eat it hot in Britain. Also, it shouldn't have herbs - the beauty of it is that you use top quality meat and eggs and not disguise inferior ingredients. Sadly, the American palate likes a lot more spice than the British, so where we go for the genuine subtle classic, most Americans we know would add lots of spicy stuff.
Just had these at Hooley's Irish pub in San Diego, amazing! Not sure if Iɽ want to deep fry for just the two of us, but being able to order them and try them was great!
These Scotch Eggs are a Christmas tradition in my family. We make a dipping sauce containing mustard (whatever kind you have on hand), sour cream and horseradish. Excellent!
OMG! These were awesome! I used medium sized eggs and 2 pounds of italian ground sausage. I was able to get 12 Scotch balls. We are serving them at our Taste of Cherry Grove picnic today. everyone has to bring a dish from their cultural background. My husband is Scottish so that's why I picked this recipe. I had to try one after frying them up and OMG. Simple and easy to do, not to mention delicious! Will make again! Thanks for a great recipe! Oh, I took the advice of others and dipped mine in spicy brown mustard. YUMMY.
A lady made them for an auction here in town and everyone fell in love with them.I can't wait till I can try making them on my own, but she used this reciepe.And what a great idea that A cook has for using the easter eggs I will have to remember that come easter time
These tasted great, but wow, they were a lot of work and time. The recipe is great, but I'm not willing to wait an hour for breakfast (guess I'm not as fast as a professional chef). This is one of those foods that I would pay someone else good money to make for me because they taste so good but are so much hassle to make. Too bad we don't have any English pubs in Charlotte.
We have been using this recipe for about ten years now. We reheat them for Christmas morning with an assortment of mustards. This has become a great Holiday tradition in our home.
I pan fried the scotch eggs, and then wrapped them in refridgerated pie crust and baked them at 350 for 20 minutes to finish them off. They turned out great! Definately serve with a hot mustard dipping sauce.
Didn't change a thing, and it turned out great! Just like we had at an English Pub- style restaurant. We cut it in quarters and served with an English mustard. We warmed up the leftover eggs in the oven for breakfast the next day, yum!
Wow. These were fun and tasty. I doubt I'll make these often, but they are a great use of dyed Easter eggs.
I used mild breakfast sausage in this recipe. If you don't like too much spice, I recommend cutting down or eliminating the cayenne. It would be excellent with or without it. I don't use a deep fryer, so I pan fried them and finished them in a 350 degree oven for an additional 15 minutes. One per person is plenty!
Perfect as is. I ate these many a Sunday afternoon back home in England - Very popular and common over there - these tasted like home. Although I'm sure mustard would be great as a dip - In England we use HP Sauce (a little like A1) Tip - use small eggs or if using larger after cooking and cooling quarter them - much better served very cold. Guests will love them.
I made these for friends and used more expensive but smaller quail eggs. I also wrapped the egg first in grated cheddar cheese then the sausage. Baking them helps to reduce the fat as another suggested. They were raving about this treat! Not for the calorie/cholesterol counters.
YUM! the sweet/hot mustard suggestion was a good one. However, to add insult to injury, thought about substituting scrapple for the ground pork, then topping with squeezy cheezy.
I had searched for this recipe after having some delicious Scotch Eggs at a Brewpub back home in Broadripple, Indiana. This recipe is very tasty and definitely worth the effort! A must for all of those Easter Eggs that the kids hunt for but don't want to eat! An annual favorite.
This is a great recipe. I made this for brunch and it was a real hit. I didn't have any bread crumbs so I dredged the sausage covered eggs in flour seasoned with garlic powder, onion powder, cumin, and cayenne and they came out very yummy. A little bit of ketchup and mustard worked really well for the dipping sauce.
Use a sweet/hot mustard for a dipping sauce, it's awesome!!
An excellent appetizer. We took it a step beyond this bar snack item by cutting the finished eggs in quarter wedges and topping them with a dollop of mayonnaise and spoon of black caviar. The eggs can also be baked if you do not wish to deep fry.
This is a fairly traditional recipe and yes, it is chocked full of fat. As an alternative, I roll out 1 lb of sausage and roll 6 eggs at once into a roll, I coat with cracker crumbs and place on a cookie sheet. I bake it for about an hour at 350. I slice on a bias 1/2" thick and serve cold. It's always a hit at parties.
This is probably a major no-no to scotch egg enthusiasts, but I substituted ground turkey sausage for the pork sausage and it turned out great. In the end though, this is so fat-laden that you might as well eat it as the Scots intended! I'll try the orginial version of the recipe just as soon as my arteries unclog.
This version is definately heavy on sausage - 12 oz for 5 or 6 eggs works better. But, folks these are noot just for breakfast anymore - I first had them in an Upper Penninsula brewery as part of a snack platter with other bar food faves like potato skins and cheese sticks. Quartered and dipped in honey mustard they are fantastic paired with a good thick wheat beer or better yet, stout!
Was excited to try this interesting recipe. Had a 12 oz pkg of 50% less fat sausage that worked fine. I DID add additional spice/herbs to add dimension. Since I had less sausage to go around. it took less time to deep-fry. Made a milk gravy to pour over AND had a side of hash browns. Was a very interesting recipe that I would make again. But only maybe once/twice a year. My husband really liked it and I think kids would think it was cool.
This is not for those with any cholesterol or heart problems, but for those who are not "faint of heart" well, once a year or two shouldn't kill you. I would recommend going for broke and topping with a homemade hollandaise sauce, and for some relief from the artery clogging feast, try garden fresh sliced tomatoes and orange slices on the side. Then, forget lunch and go for a power walk instead!
A fried lump larger than the size of an orange. The sage overwhelmed the sausage. It was amusing to serve Easter morning.. but no one ate more than a bite of it.
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So a little history…Go to the website for British gourmet food retailer Fortnum & Mason and you’ll find the claim that the classic Scotch egg was invented by Fortnum’s in 1738. Others say origins go back to farther to a Moghul, egg-stuffed, kofta-ball snack, but the basic gist is the same: Take a boiled egg, wrap it in seasoned sausage and breadcrumbs, fry it ’til crisped, and you’ve got a hearty, portable lunch. There are plenty of variations on the theme, from a black pudding version, to scrumpy (with apples, onion and sage) to Fortnum’s hammy, pinkish version.
Of the batches we tried making, our favorite filling was this nearly addictive mix of hot and mild pork sausage, finely chopped onion, chive, sage and lemon thyme and a few squirts of Colman’s Original (spicy!) English Prepared Mustard. It’s a slippery business to get the right amount of sausage wrapped around the egg (no wonder they also call these “egg devils!”) Chilling the sausage first, helps. For good crunch on the outside? Use crispy panko crumbs, mixed with a little salt, freshly ground pepper and more lemon thyme and chive. Be sure to double-dip: roll the sausage wrapped egg in flour, then eggwash, then panko, and then do it a second time (flour/egg-wash/panko) before deep frying. These may be served cold in Scotland, but we think they taste much better fresh out of the fryer. Try them with Thai sweet chili sauce, cilantro and a little wild mesclun mix.