How to Make Scotch Eggs

Learn how to make traditional Scotch eggs; these amazing eggs wrapped in sausage meat are the perfect picnic food.

Make these amazing Scotch eggs and take them to your next picnic. Add some Baked Albanian Spinach Rolls and a Potato Asparagus Salad to your basket, and everyone will be happy.

What is a Scotch Egg?

A Scotch egg is a snack consisting of a hard-boiled egg wrapped in a sausage meat casing spiced with herbs and other spices, coated in breadcrumbs, and traditionally deep-fried. It is a common picnic food in the UK, and it is sold not only in supermarkets or corner shops but, more notoriously, at motorway service stations.

So good that after making them only twice, they have become one of my daughter's favorite foods. If you ask her what her top three dishes are, Scotch eggs come in second place lately. Number one is still the Zucchini Feta Pancakes with Herbs.

How to make Scotch eggs?

Making Scotch eggs might seem daunting due to the many layers it has and (for me) the fact that they have to be deep-fried. But, trust me, with a little bit of organization, they are really easy to make, things will go much faster than presumed.

• Boil the eggs or use leftover hard-boiled eggs. To cook the eggs, place them in a saucepan, cover with water, and bring to a boil. Remove from the heat and let stand, covered, for 5 minutes. Drain and place in a bowl of ice water. Let stand for about 5 minutes. Peel the eggs. Let them cool down while you prepare the rest.
• Prepare the sausage and spices mixture. Remove the skin of the sausage and mix the meat with all the spices.
• Wrap the eggs in the sausage meat mixture. You can either do that in the palm of your hand by placing a good portion of the meat into your hand, pressing it flat, placing the egg in the middle, and carefully yet easily encasing the egg in the meat.
• Or you can cut a large piece of cling film, place one portion of meat on one side of it, fold the other side over, and press the meat with your hands or a small rolling pin into a rather oval form.
• Place the egg in the middle, wrap the meat around it, and form a slightly elongated ball.
• Coat the Scotch eggs in flour, lightly beaten eggs, and breadcrumbs.

How to fry Scotch eggs?

• Heat the frying oil on medium-high heat in a deep pan large enough to hold 4 eggs.
• The oil should have a temperature of 150 degrees Celsius/ 300 degrees Fahrenheit.
• If you have a meat thermometer (the Amazon affiliate link opens in a new tab), use it to check the temperature. If you don't, add a small piece of bread to the hot oil and leave it for 1 minute. If it sizzles and browns during this time, then the oil is hot enough.
• Fry the eggs for about 4-5 minutes or until nicely browned. Take out with a slotted spoon and fry the next batch.

What to eat with Scotch Eggs?

You can serve the Scotch eggs hot with a dip, for instance, a hot dressing or tomato sauce.

I also served the Scotch eggs with mashed potatoes, which is not traditional, I suppose, but totally delicious. On the side, we had pickles, my Sweet and Sour Zucchini Pickles; they were a perfect match. But any other pickles that you like should be OK.

You can also serve the eggs cold at a picnic or a party. In this case, I would make sure to have some mustard, some chutney (not a very sweet one), some chili sauce, or another hot sauce. Pack some pickles as well, some bread, and maybe some nice Cheddar cheese.

Can Scotch Eggs be reheated?

Scotch eggs will keep well in the fridge for several days, at least 3 or 4. They can be eaten cold at any time, or they can be reheated in the oven at about 180 degrees Celsius/ 360 degrees Fahrenheit for about 10 minutes.

How to Make Scotch Eggs

Learn how to make traditional Scotch eggs, these amazing eggs wrapped in sausage meat are the perfect picnic food.

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Course: Appetizer

Cuisine: Scottish

Prep Time: 30 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 40 minutes minutes

Servings: 8 eggs

Calories: 553kcal

Author: Adina

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Ingredients 

• ▢ 8 eggs
• ▢ 800 g/ 1.7 lbs ground pork sausages
• ▢ 1 teaspoon ground black pepper
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon nutmeg
• ▢ 1 teaspoon dried sage
• ▢ 1 teaspoon dried thyme
• ▢ 1 tablespoon fresh parsley
• ▢ 1 heaping tablespoon cornstarch
• ▢ 1 ½ tablespoon Worcestershire sauce
• ▢ 2 tablespoons medium mustard
• ▢ about 2 tablespoons all-purpose flour
• ▢ 2 eggs lightly beaten
• ▢ about 4-5 tablespoons dried breadcrumbs
• ▢ about 500 ml/ 2 cups vegetable oil

Instructions

Eggs:

• Boil the eggs or use leftover hard-boiled eggs. To cook the eggs, place them in a saucepan, cover with water and bring to a boil. Remove from the heat and let stand, covered, for 5 minutes. Drain and place in a bowl of ice water. Let stand for about 5 minutes. Peel the eggs. Let them cool down while you prepare the rest.

Form the eggs:

• Remove the casing of the sausages. Place the sausage meat in a bowl. Add the pepper, salt, nutmeg, sage, thyme, parsley, cornstarch, Worcestershire sauce, and mustard to the meat. Mix well with your hand. Divide the meat into 8 equal portions.
• There are two ways to form the Scotch eggs. You can either do that in the palm of your hand by placing a portion of the meat into your hand, pressing it flat, placing the egg in the middle, and carefully yet easily encasing the egg in the meat.
• Or you can cut a large sheet of cling film, place one portion of meat on one side of it, fold the other side over and press the meat with your hands or a small rolling pin into an oval form. Place the egg in the middle, wrap the meat around it and form a slightly elongated ball.
• When all the balls are formed, place the flour on a large plate. Beat the eggs lightly in a bowl and place the breadcrumbs on another large plate.
• Turn the Scotch eggs first into the flour. Pat gently to remove the excess flour, then turn the balls into the eggs and then into the breadcrumbs to form a nice coating.

Fry the eggs:

• Heat the oil on medium-high heat in a medium pan, which should be rather deep and large enough to hold 4 Scotch eggs.
• The oil should have a temperature of 150 degrees Celsius/ 300 degrees Fahrenheit. Use a kitchen thermometer to check the temperature, if you have one. If not, add a small piece of bread to the hot oil and leave it for 1 minute. If it sizzles and browns during this time then the oil is hot enough.
• Fry the eggs for about 4-5 minutes or until nicely browned, turning a few times in between with the help of a slotted spoon. Take them out with a slotted spoon and fry the next batch.
  

Notes

The nutrition is calculated considering only 100 ml/ ca ½ cup oil because you will not eat all the frying oil. However, as always, nutrition isn't accurate.

Nutrition

Serving: 1egg | Calories: 553kcal | Carbohydrates: 9g | Protein: 27g | Fat: 45g | Saturated Fat: 12g | Polyunsaturated Fat: 31g | Cholesterol: 319mg | Sodium: 1140mg | Fiber: 1g | Sugar: 2g

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