Classic Scotch Eggs
Around the World in 80 Eggs: day 9
Scotch eggs are basically hard-boiled eggs with a meaty twist. They're wrapped in sausage meat, dipped in breadcrumbs, and fried golden brown. Crispy on the outside, creamy on the inside, they're a delicious grab-and-go snack, perfect hot or cold.
Despite the name being "scotch" which would suggest that they're Scottish, they're believed to have originated in England. Nobody knows exactly where they came from but here are two theories of its origin:
1. Some say a fancy London shop invented them. According to Culinary Delights of Yorkshire, they originated in Whitby, Yorkshire, England, in the 19th century, and were originally covered in fish paste rather than sausage meat. They were supposedly named after William J. Scott & Sons, a well-known eatery which sold them.
2. Others say they're inspired by Indians, the Mughlai dish nargisi kofta ("Narcissus meatballs").
Regardless of its origins, it's a delicious snack that is definitely worth making fresh as it's miles better than any you'd get in a supermarket.
Ingredients
- 4 large eggs
- 200g roasted ham, finely chopped
- 4 pork sausages, de-skinned
- 1 tsp garlic powder
- handful of fresh parsley and thyme
- Salt and pepper to taste
For the batter
- 3 tbsp plain flour
- 80g panko breadcrumbs
- 1 egg, beaten
Pair it with
Instructions
- Place the eggs in a saucepan and cover with cold water and boil for 10-12 mins. Transfer the cooked eggs to a bowl of ice water to stop the cooking process. Once cool, peel the eggs carefully and set aside.
- In a large bowl, combine the sausage meat, chopped ham, parsley, thyme, garlic powder, salt, and pepper. Mix well until everything is evenly incorporated and roll into 4 equal sized balls.
- Take a piece of cling film and place a ball of sausage meat into the centre. Cover and roll it out into a thin patty, large enough to wrap around the egg entirely. Place the egg in the centre of the patty and using the cling film to help, wrap the patty around each egg, making sure it's evenly coated. Repeat until each egg is wrapped.
- Prepare three shallow bowls or plates: one for flour, one for beaten eggs, and one for the breadcrumbs. Unwrap the eggs from the cling film and dredge each sausage-covered egg first in flour, then dip into the beaten egg, and finally, roll it generously in the panko breadcrumbs to ensure a good crust.
- Heat vegetable oil in a deep fryer or large pot to 180ºC (350°F). Carefully lower the breaded eggs into the hot oil and fry for 3-4 minutes per side, or until golden brown and crispy.
- Place the cooked scotch eggs on paper towels to remove excess oil. You can enjoy them hot or cold, but they are best served within a few hours of making.
Tips:
- If the sausage mixture feels too sticky, you can add a bit of breadcrumbs to help it bind better.
- You can experiment with different types of sausage for more interesting flavours, such as chorizo or merguez.
- Leftover scotch eggs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for the perfect crispiness just like freshly fried.
Video demonstration
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