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.
Scotch Eggs
2016-09-30 21:55:40
Serves 10
British gourmet food retailer Fortnum & Mason claims it invented the classic Scotch egg in 1738. Others say origins go back 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. Ours, you'll find is REALLY good....
Ingredients
- Sausage Filling Ingredients
- ½ lb mild pork breakfast sausage (loose, not link)
- 1/2 lb spicy pork breakfast sausage (loose, not link)
- ½ medium onion, very finely diced
- 1 Tbsp finely snipped chives
- 2 tsp finely snipped sage
- 1 Tbsp finely snipped lemon-thyme
- 1 Tbsp Colman’s Original English Prepared Mustard
- fresh cracked pepper
- Flour coating Ingredients
- 2 cups flour
- Panko crumb coating Ingredients
- 2 cups all-purpose flour
- 2 – 3 cups panko bread crumbs
- 1 Tbsp mixed herbs (chive, sage, lemon-thyme)
- 1 tsp salt
- Egg wash Ingredients
- 3 eggs
- 3 Tbsp milk
Instructions
- Boil one dozen medium-sized eggs for 5 minutes. Cool in ice water for 10 minutes. Peel and refrigerate eggs.
- Mix together sausage filling ingredients and chill well.
- Put 2 cups all-purpose flour in a large shallow bowl . In a second large shallow bowl, mix together panko crumbs mixed herbs and salt. In a third large shallow bowl, whisk eggs and milk together.
- Arrange shallow bowls assembly line style with flour first, egg wash next, panko crumbs last.
- Roll your first hard boiled, peeled, chilled egg in flour.
- Scoop about 1/3 cup of sausage mixture onto a square of plastic wrap on your counter. Flatten sausage into an oval, about 1/8 inch thick. Place flour-coated egg on sausage. Lifting plastic wrap, coax the sausage around the egg and then use your hands to pat and smooth the sausage over all of the egg, being careful to crimp all of the edges. NOTE: You just want to cover the egg–if it looks like you have too much excess sausage, pinch it off and save it for the next egg. You don’t want the sausage to be much thicker than ¼ inch, to ensure that the meat will cook all the way through.
- Carefully roll your sausaged-egg in flour patting/shaking off excess. Lightly/quickly roll in eggwash, then in the panko breadcrumb mix, completely covering the surface. Repeat: Roll in flour, then eggwash and finally in the panko.
- Repeat process to cover eggs with sausage and panko.
- Using a deep-fat fryer, heat peanut oil to 375. Place one or two of the sausage-panko-covered eggs in the fry basket and immerse for five minutes. Remove eggs and let rest on paper to blot any fat.
- Slice each egg in half. Serve hot with mustard, or, Thai sweet chili sauce, cilantro and a little mesclun salad mix.
Notes
- Want a teensier version? Try making these with quail eggs!
By MKRogers
Lost Recipes Found https://lostrecipesfound.com/
FAQs
Place the egg in the middle and wrap the egg with the meat. Pinch the edges together and smooth the ball so that there are no gaps or bumps. (If the covering isn't even, the Scotch egg will split during cooking.)
Where did the recipe for Scotch egg come from? ›
SCOTCH eggs originated in the Whitby area of Yorkshire in the late 19th century. Originally they were not covered in sausage meat but in a rich, creamy fish paste before being sprinkled with breadcrumbs.
What is another name for a Scotch egg? ›
It is often eaten in pubs or as a cold snack at picnics. In the Netherlands and Belgium, Scotch eggs may also be called vogelnestje ("little bird's nest"), because they contain an egg. One 1880s Scottish recipe also calls them birds' nests.
How long will Scotch eggs keep in the fridge? ›
Cooked Scotch Eggs will keep in the fridge for 3-4 days. If you are preparing Scotch Eggs in advance and want to store them until you're ready to cook, you can store Uncooked Scotch Eggs in an airtight container in the refrigerator for up to 3 days. You can freeze Scotch eggs for around three months.
Why do my eggs keep splitting? ›
It is important to bring them to room temperature first and then use them. If you put cold eggs directly in hot water for boiling, there are high chances of them cracking up. This is because the gases heat and expand within the shell and expand pressure, thus causing them to crack.
Do Scotch eggs have to be deep fried? ›
(Note: You do not want a thick wrapping of sausage! If the sausage is too thick, you'll overcook your eggs by the time you get the sausage done.) Let eggs sit and rest for a few minutes while you preheat your oil. You can either deep fry or pan fry these.
What is traditionally served with Scotch eggs? ›
Mustard sauce
Mustard is a common condiment served with various meat-based dishes, and Scotch eggs are no exception. This combination has become a traditional and classic pairing - the piquant and zesty notes of the mustard sauce bring out the best in the Scotch eggs and give it an extra punch.
What is a Dutch Scotch egg? ›
It resembles a giant type of croquette. Then you find a layer of ragout and a whole egg inside its crispy coating. Whether you want to try all of the culinary surprises Groningen presents, or simply feel like a late night snack: the eierbal (Dutch Scotch egg) is something you must try at least once in your life.
Are Scotch eggs hard or soft boiled? ›
Scotch egg is a hard-boiled egg that is completely coated in the sausage that is then dredged in flour, dipped in an egg wash, covered in breadcrumbs, and fried until golden brown.
Are Scotch eggs healthy? ›
a whopping 50% more protein than your standard hen's fare, plus double the heart-healthy omega-3 fatty acids. Adding iron-rich black pudding to your sausage casing pumps up the body-bulking calories, while coating it with pine nut-spiked breadcrumbs gives you a bump of cholesterol-crushing fats and fibre.
If you haven't had a Scotch egg before, it is a pub and picnic food delicacy you should try. However, don't be fooled. A Scotch egg is actually of English origin (Yorkshire). First, no self-respecting Scot would use the term Scotch for anything other than whisky.
Who invented Scotch egg? ›
The Scotch Egg requires no introduction; but the origins of this delicious snack are a source of much debate. It is said to have been invented in 1738 by the London department store Fortnum & Mason of Piccadilly. They could, however, have been influenced by the Mughlai dish nargisi kofta ("Narcissus meatballs").
Do you serve Scotch eggs hot or cold? ›
Next to sandwiches, Scotch eggs are the ideal picnic food. Serving it at room temperature or cold is just fine. Hot or cold, they're delicious either way.
Can I freeze homemade Scotch eggs? ›
Can you freeze Scotch eggs? We wouldn't recommend freezing these, as the texture of the egg will likely be affected. They're much better if eaten within 24 hours.
Can you eat Scotch eggs 1 day out of date? ›
It is generally not safe to eat meat or eggs after their expiration date. The expiration date on food products is the date after which the manufacturer can no longer guarantee the safety or quality of the product.
Why do Scotch eggs split in the oven? ›
The sausage fell off the egg in the oven. It took several attempts to get right. The secret is in wrapping your eggs. The sausage meat can't be on too thick or too thin.
How do you keep eggs from cracking in the pan? ›
Sort the eggs and place them in a pot or saucepan.
Stack the eggs very gently to avoid cracking. Don't overcrowd the pot—you should only boil one layer of eggs at a time, and they should not be pressing against each other. If you try to boil too many eggs at once, some of them may crack from the weight.
How do you keep fried eggs from spitting? ›
If the oil starts to spit it's because it's too hot, so turn the heat right down. Cook until the tops of the whites are set but the yolk is still runny. When they're ready, remove the pan from the heat and take the eggs out using a spatula. Place on a plate and dab them with some paper towels to soak up any excess oil.
Why do eggs split when fried? ›
How do I keep an egg yolk from breaking when frying an egg? Not when flipping, but when entering the pan. If your egg yolk is breaking, either you are cracking the shell too forcefully or you are letting the egg fall into the pan from too great a height.
