Traditional Scotch Eggs
Traditional 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 served in pubs. Typically served as a delicious snack or appetizer (starter) sometimes affectionally known as ‘Scotties’.
What is a Scotch egg?
A popular British dish that is a hard boiled egg wrapped in sausage meat that is breaded then fried. Served with the yolk firm, or runny.
Perfect make ahead food, refrigerate, then grab-and-go as you need them as they are a complete protein packed meal. And I’m going to show you how to achieve the most delicious Scotch Eggs.
The Scotch Egg is not actually a Scottish recipe at all; it was actually born and bred in England. I have read that they were invented by the upmarket, London department store Fortnum & Mason.
There is a story how they were derived from the Indian dish Nargisi Kofta, but there is really no origin set in stone. I have read that the first recipe was published around the 19th century.
They’re delicious warm and crispy right out of the fryer, or perfect for a grab and go breakfast, road trip or picnic. They’re portable snacks!
You can boil the eggs so the yolks are runny or set, the choice is yours. See below for both methods.
Runny egg yolk vs. firm egg yolk
Scotch eggs are 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.
How to make runny scotch eggs
Boil room temperature eggs for 4 minutes, to achieve a soft boil. Transfer the eggs to cold water then peel. Wrap the egg in sausage mixture, coat in bread crumbs and fry.
Scotch Eggs Breadcrumbs
When it comes to the choice of breadcrumbs, it is up to you. Regular premade is traditional, but you can also use panko breadcrumbs for extra crunch.
Along with Sausage Rolls 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 and 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.
If you find that your Scotch eggs split (like the picture above) while frying don’t worry, they’re still edible and delicious.
Why do Scotch eggs split when frying?
This is because there is a gap or crack in the sausage meat and the oil has gotten between the meat and the egg. Make sure they are well sealed before frying.
Tips for making Scotch Eggs
The hardest part is forming the sausage layer around the egg. Flatten the sausage meat in the palm of your hand as large as the egg circumference (you can wet your hand so it doesn’t stick) then carefully wrap the meat around the cooked egg. Pressing firmly to seal, but taking care not to break the egg. Ensuring there are no gaps or cracks as the oil will get in and split (as mentioned above).
Sauce for Scotch Eggs
The mustard sauce included in the recipe is optional, but it’s nice to have something to dip them in. Plus, it is so easy to make, it’s only 3 ingredients.
Serving Scotch Eggs
They are the perfect buffet food. You can serve them as a part of a classic cold buffet. Include them with a classic Ploughman’s Lunch (like a British charcuterie).
If you’ve tried these Scotch Eggs or any other recipe on the blog then don’t forget to rate the recipe and let me know how they turned out in the comments below. I love to hear from my readers!
This Scotch eggs recipe was first appeared on Food Fanatic where I am a contributor.