Scotch eggs have a rich history dating back to the 18th century. Although their exact origin is debated, they are believed to have originated in London, England. The concept of encasing hard-boiled eggs in sausage meat and breadcrumbs is said to have been inspired by the Mughlai cuisine of India, which the British encountered during their colonial rule. The name “Scotch egg” is believed to have originated from the use of Scottish ingredients such as Scottish sausage or “scotch” meat.
Scotch eggs have a delightful flavor profile that combines the savory richness of the sausage with the creamy and slightly firm texture of the hard-boiled egg. The seasoned sausage provides a delicious blend of herbs and spices that infuse into the egg during cooking. The golden, crispy breadcrumb coating adds a satisfying crunch to each bite. The combination of flavors creates a balance between the savory sausage and the mildness of the egg, making scotch eggs a delightful treat for both meat lovers and egg enthusiasts.
Scotch eggs are a versatile dish that can be enjoyed in various ways. They are commonly served as a hearty snack, appetizer, or picnic food. They are also a popular addition to brunch menus, served alongside other breakfast favorites like bacon, hash browns, and toast. Scotch eggs can be served warm or at room temperature, making them suitable for gatherings and parties. They can be enjoyed on their own, or paired with condiments like mustard, chutney, or spicy sauces for an added kick. Whether enjoyed as a snack on the go or as part of a larger meal, scotch eggs are a timeless and satisfying culinary delight.
Scotch eggs
Ingredients
- – 4 large eggs
- – 1 pound 450g ground pork sausage
- – 1/2 cup all-purpose flour
- – 2 eggs beaten
- – 1 cup breadcrumbs
- – 1 teaspoon dried thyme
- – 1 teaspoon dried parsley
- – 1/2 teaspoon salt
- – 1/4 teaspoon black pepper
- – Vegetable oil for frying
Instructions
- Start by boiling the eggs: Place the eggs in a saucepan and cover them with water. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat slightly and let the eggs simmer for about 7 minutes. Remove the eggs from the heat and transfer them to a bowl of ice water to cool completely. Once cooled, carefully peel the eggs and set them aside.
- In a mixing bowl, combine the ground pork sausage with dried thyme, dried parsley, salt, and black pepper. Mix well until the seasonings are evenly incorporated into the sausage.
- Divide the sausage mixture into four equal portions. Take one portion and flatten it in the palm of your hand to create a patty. Place a boiled egg in the center and gently wrap the sausage around the egg, ensuring it is fully encased. Repeat this process with the remaining eggs and sausage.
- Prepare three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
- Roll each sausage-coated egg in flour, then dip it into the beaten eggs, and finally coat it in breadcrumbs. Make sure to coat each egg thoroughly with each ingredient, shaking off any excess.
- Heat vegetable oil in a deep pot or deep fryer to about 350°F (175°C). Carefully lower the coated eggs into the hot oil and fry them for about 5-6 minutes until they turn golden brown. You may need to fry them in batches to avoid overcrowding the pot.
- Once cooked, remove the scotch eggs from the oil and transfer them to a paper towel-lined plate to drain any excess oil.
- Allow the scotch eggs to cool slightly before serving. They can be enjoyed warm or at room temperature. Cut them in half to reveal the delicious sausage and boiled egg center.
