Scotch Eggs
There’s something irresistibly delightful about Scotch eggs—the perfect blend of savory sausage and a beautifully cooked egg, all wrapped up in a crunchy breadcrumb coating. Whether you’re serving them at a picnic, as a snack, or during a cozy brunch, these golden delights will surely steal the show. Scotch eggs are not just a treat; they’re a testament to the art of comfort food.
Why You’ll Keep Making It
Scotch eggs are the ultimate crowd-pleaser, and once you master this recipe, you’ll find yourself making them on repeat. They offer a satisfying combination of textures, from the crunchy exterior to the creamy yolk. Plus, they’re incredibly versatile! You can serve them hot or cold, as an appetizer or a main dish, and they pair beautifully with a variety of dips and sides. Trust me, once you take that first bite, you’ll be hooked!
Ingredient List
- 8 large eggs: The star of the show! Choose fresh eggs for the best flavor.
- 1 ½ pounds ground sausage: For a flavorful filling. Check out my blog post “What Kind of Sausage Should I Use?” for links to three homemade sausage recipes.
- 1 ½ tablespoons English mustard: Adds a zesty kick.
- 3 tablespoons chopped chives: Fresh herbs elevate the dish. You can substitute parsley or use a combination of both.
- ½ teaspoon freshly ground black pepper: For seasoning.
- ¼ teaspoon ground nutmeg: A warm spice that complements the sausage.
- 1 cup all-purpose flour: For dredging, giving the eggs a nice crunch.
- 3 eggs, whisked: For the egg wash.
- 1 cup plain breadcrumbs: Use panko for extra crunch!
Hardware & Gadgets
- Large pot: For boiling the eggs.
- Mixing bowls: For combining ingredients.
- Whisk: For beating the eggs.
- Cooking thermometer: To ensure your oil is at the right temperature for frying.
- Slotted spoon: For safely removing the eggs from the oil.
- Cooling rack: To drain excess oil from the fried eggs.
Directions: Scotch Eggs
Step 1: Prepare the Eggs
Start by placing 6 of the large eggs in a large pot and covering them with cold water. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and let them simmer for 8-10 minutes. Once done, transfer the eggs to a bowl of ice water to cool. This will make peeling easier.
Step 2: Make the Sausage Mixture
In a large mixing bowl, combine the ground sausage, English mustard, chopped chives, black pepper, and ground nutmeg. Mix well until all the ingredients are fully incorporated.
Step 3: Assemble the Scotch Eggs
Once the boiled eggs are cool, peel them carefully. Take a portion of the sausage mixture (about ¼ cup) and flatten it in your hand. Place a peeled egg in the center and wrap the sausage around it, ensuring it’s completely covered. Repeat this with the remaining eggs.
Step 4: Prepare for Frying
Set up your dredging station. Place the all-purpose flour in one bowl, the whisked eggs in another, and the breadcrumbs in a third. Roll each sausage-wrapped egg in the flour, then dip into the whisked eggs, and finally coat with breadcrumbs. Make sure they are well covered.
Step 5: Fry the Scotch Eggs
In a large pot or deep fryer, heat oil to 350°F (175°C). Carefully lower the Scotch eggs into the hot oil, working in batches if necessary to avoid overcrowding. Fry them for about 6-8 minutes, or until they are golden brown and cooked through. Use a slotted spoon to remove them and place them on a cooling rack to drain excess oil.
Step 6: Serve and Enjoy!
Let the Scotch eggs rest for a few minutes before slicing into them. They can be enjoyed warm or at room temperature, perfect for any occasion!
Nutrition-Minded Tweaks
- Use turkey sausage instead of pork for a leaner option.
- Consider using whole wheat breadcrumbs for added fiber.
- For a gluten-free option, substitute all-purpose flour and breadcrumbs with gluten-free alternatives.
- Add finely chopped spinach or kale to the sausage mixture for an extra health boost.
Notes from the Test Kitchen
- To achieve the ideal soft-boiled egg, aim for a cooking time of around 6-7 minutes for the initial boiling.
- Experiment with different herbs and spices in the sausage mixture for unique flavor profiles.
- If frying isn’t your thing, you can also bake the Scotch eggs at 375°F (190°C) for about 25-30 minutes until golden.
- Don’t skip the ice bath for the boiled eggs; it prevents the yolk from turning green and helps with peeling.
Keep It Fresh: Storage Guide
Store any leftover Scotch eggs in an airtight container in the refrigerator for up to 3 days. They can be eaten cold or reheated in the oven at 350°F (175°C) for about 10 minutes. If you plan to freeze them, wrap each Scotch egg individually in plastic wrap and place them in a freezer bag. They can be frozen for up to 3 months; just reheat from frozen in the oven.
Common Questions
Can I make Scotch eggs ahead of time?
Absolutely! You can prepare the Scotch eggs a day in advance and keep them in the fridge until you’re ready to fry them. Just ensure they are well wrapped to prevent drying out.
What dipping sauces pair well with Scotch eggs?
Scotch eggs are delicious on their own, but they can be enhanced with a variety of dipping sauces. Try serving them with English mustard, a tangy chutney, or a zesty aioli for a delightful contrast.
Can I bake them instead of frying?
Yes! If you prefer a healthier version, you can bake the Scotch eggs. Preheat your oven to 375°F (190°C) and bake for about 25-30 minutes until golden brown, flipping halfway through for even cooking.
What kind of sausage should I use?
You can use any ground sausage you like! For a classic flavor, use breakfast sausage. For something more adventurous, try a herbed sausage or one with a bit of spice. Check my blog for homemade sausage recipes that will elevate your Scotch eggs!
Because You Liked This
- Mini Quiches: Perfect for brunch and just as irresistible.
- Deviled Eggs: A classic appetizer with a twist.
- Baked Chicken Nuggets: A family favorite that’s simple to make.
- Stuffed Peppers: A hearty dish that’s packed with flavor.
See You at the Table
Get ready to impress your friends and family with these homemade Scotch eggs. Whether enjoyed as a main course or a delightful snack, they’re sure to become a staple in your culinary repertoire. Happy cooking, and I can’t wait to hear how yours turn out!
Scotch Eggs
Ingredients
Equipment
Method
- Start by placing 6 of the large eggs in a large pot and covering them with cold water. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and let them simmer for 8-10 minutes. Once done, transfer the eggs to a bowl of ice water to cool. This will make peeling easier.
- In a large mixing bowl, combine the ground sausage, English mustard, chopped chives, black pepper, and ground nutmeg. Mix well until all the ingredients are fully incorporated.
- Once the boiled eggs are cool, peel them carefully. Take a portion of the sausage mixture (about ¼ cup) and flatten it in your hand. Place a peeled egg in the center and wrap the sausage around it, ensuring it's completely covered. Repeat this with the remaining eggs.
- Set up your dredging station. Place the all-purpose flour in one bowl, the whisked eggs in another, and the breadcrumbs in a third. Roll each sausage-wrapped egg in the flour, then dip into the whisked eggs, and finally coat with breadcrumbs. Make sure they are well covered.
- In a large pot or deep fryer, heat oil to 350°F (175°C). Carefully lower the Scotch eggs into the hot oil, working in batches if necessary to avoid overcrowding. Fry them for about 6-8 minutes, or until they are golden brown and cooked through. Use a slotted spoon to remove them and place them on a cooling rack to drain excess oil.
- Let the Scotch eggs rest for a few minutes before slicing into them. They can be enjoyed warm or at room temperature, perfect for any occasion!
Notes
- To achieve the ideal soft-boiled egg, aim for a cooking time of around 6-7 minutes for the initial boiling.
- Experiment with different herbs and spices in the sausage mixture for unique flavor profiles.
- If frying isn’t your thing, you can also bake the Scotch eggs at 375°F (190°C) for about 25-30 minutes until golden.
- Don’t skip the ice bath for the boiled eggs; it prevents the yolk from turning green and helps with peeling.
