Scotch eggs are hard-boiled eggs wrapped in sausage meat, breaded and fried. Served with a delicious mustard dipping sauce, this is quintessential British fare. Who said British food is bland?
The Scotch egg is not a Scottish recipe at all; it was actually born and bred in England. I have read that they were invented by the upmarket store Fortnum & Mason and a story how they were derived from the Indian dish Nargisi Kofta, but there is really no origin set in stone. This popular British pub dish is usually served warm with a dipping sauce that can range from sweet to savory; today we went savory with a mustard sauce, which is optional, but a nice dipping sauce all the same.
Runny yolk v’s firm yolk
Scotch eggs are also popular picnic food because they travel well and can be eaten at room temperature or even cold. A lot of Scotch eggs in pubs and restaurants and are served with a runny yolk (what is better than a warm runny yolk?) This is achieved by soft boiling the eggs so the yolks don’t overcook when they are fried. I like them both ways.
For a runny yolk: When the eggs have come to a boil, turn off the heat and allow the eggs to sit in the hot water for 4 minutes.
Along with sausage roll and sandwiches, the Scotch egg is also a very popular convenience food sold in most grocery stores and food shops across the UK. For me, homemade is far superior to store bought and if you’ve never bought them, don’t bother, make them yourself instead. I even eat them for breakfast eggs and sausage are breakfast items after all, just add ketchup.
Just like the British dialect can change around the country, some areas of England have adopted their own local Scotch egg recipes. I have yet to try the variations on this classic, but one thing is for sure, these eggstraordinary ovals of goodness are a staple in my household.
This Scotch eggs recipe was first appeared on Food Fanatic where I am a contributor.
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Scotch eggs are hard-boiled eggs wrapped in sausage meat, breaded and fried. Served with a delicious mustard dipping sauce.
- For the mustard sauce:
- 1 1/2 cup Dijon mustard
- 1 tablespoon white wine vinegar
- 1 tablespoon honey
- 1/4 teaspoon ground black pepper
- For the Scotch Eggs:
- 5 large eggs 1 whisked
- 12 ounces pork sausage casing removed
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1 cup all-purpose flour
- 1 cup breadcrumbs unseasoned
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 quart canola oil
For the mustard sauce:
To a small bowl, add the mustard ingredients and whisk well to combine. Set aside.
For the Scotch Eggs:
Add the 4 eggs still in their shells to a saucepan and cover with water. Bring to a boil then turn off the heat and allow the eggs to sit in the water for 15 minutes. After 15 minutes drain and add tap water.
Crack the eggs in the water and rub in the water to help to remove the shells. Dry and set aside.
To a mixing bowl add the sausage meat and mix in the parsley sage & thyme.
Add the whisked egg, flour and breadcrumbs to 3 small separate bowls. Season the breadcrumbs with the salt and pepper.
Add the canola oil to a heavy, high-sided saucepan and fill 1/3 way. Use a candy thermometer to bring the temperature to 325°F. You can also test the temperature by adding a little of the breadcrumbs; if they sizzle it’s ready.
Dust your hands lightly with flour. Take 1/4 of the sausage meat and press it flat into your hand. Take a hard boiled egg and wrap the meat around the egg leaving no gaps and shape into a tight oval. Repeat with the other eggs.
Take the meat covered eggs and one at a time, dip them into the flour, then egg then breadcrumbs, all coating well. Carefully place them into the hot oil and fry until golden brown, turning once. Remove and drain onto a paper towel. Serve with the mustard sauce.