I am not the biggest fan of British food, but one thing they do right is scotch eggs!
This British classic is a savory treat that combines a hard-boiled egg with flavorful sausage meat, coated in breadcrumbs and fried until golden brown. It’s a simple yet satisfying snack that’s perfect for picnics, parties, or even as a quick lunch on the go.
But what’s the history behind this popular snack, and how can you make the perfect Scotch egg at home? Let’s dive in.
The Origins of Scotch Eggs
While the exact origins of Scotch eggs are unknown, many food historians believe they were first created in the 18th century by London department store Fortnum & Mason. The snack quickly became popular throughout Britain and beyond, with many variations and adaptations appearing over the years.
Today, Scotch eggs are enjoyed around the world, with different countries putting their own spin on the classic recipe. For example, in the United States, Scotch eggs are sometimes served with a spicy mustard sauce, while in Australia, they’re often eaten with a side of sweet chili sauce.
Tips for Perfect Scotch Eggs
- Use high-quality sausage meat: The quality of the sausage meat is key to making a delicious Scotch egg, so opt for a good-quality pork sausage that’s not too fatty or salty. I like to get plain pork sausage and season it myself
- Make sure you master soft boiled eggs: If your eggs are not cooked correctly in the beginning, they most likely will be under, or overcooked in the end. We are looking for a perfectly runny yolk.
- Use a neutral high smoke point oil to fry: my favorite is avocado oil for this, but if you don’t mind using vegetable oils, grapeseed oil is great too.
- Use a thermometer: To ensure the oil is at the correct temperature for frying, use a thermometer to check the temperature. If the oil is too hot or too cold, the Scotch eggs may not cook evenly. This will also help you know when the pork sausage outer layer is done.
Air Fried Version:
- Air fry at 400*F for 12 – 15 minutes. The results aren’t as crispy or golden, but it is still delicious!
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SERVINGS: 6 eggs
- PREP TIME: 10 Mins
- ACTIVE TIME: 40 Mins
- TOTAL TIME: 50 Min
Ingredients:
- 7 eggs, 1 saved for egg wash
- 1 lb pork sausage
- 1 tbsp minced chives
- 1 tbsp parsley, minced
- 1 tablespoon dijon mustard
- 1 teaspoon kosher salt, plus more as needed
- 1 teaspoon freshly ground black pepper
- 1/3 cup all-purpose flour GF
- 1 cup panko breadcrumbs GF
- 6 cups (48 ounces) avocado oil, for deep-frying
Preparation:
STEP 1.
Soft boil 6 eggs. Do this by adding eggs to a pot of water and bringing it up to a rolling boil stovetop. Once it is boiling, top with a lid, take off the heat, and set the timer for 4 minutes. Once the 4 minutes are up, transfer the eggs to an ice bath and let them cool for 5 minutes. Peel the shell off once they are cooled and set the eggs aside.
STEP 2.
Mix the sausage mixture together by combining the pork sausage, chives, parsley, mustard, salt and black pepper in a bowl. Set aside.
STEP 3.
Prepare the breading station. In one bowl add the GF flour, in another add the GF panko crumbs, and in the third crack the last egg and whisk to make an egg wash, adding 2 tbsp of water to the egg wash to thin out.
STEP 4.
Form the scotch eggs. Flatten 1/6 of the sausage mixture and wrap around an egg, making sure there are no holes in the mixture. Bread the egg, first by coating in flour, then dipping in the egg wash, and finally coating in the panko. Set aside and do this with all of the eggs.
STEP 5.
Add avocado oil to a pot for frying and bring up to 325*F. Working in batches, fry the scotch eggs for 6 minutes or until the internal temperature of the sausage reaches 150*F. Remove from the oil and cool on a roasting rack.
Alternatively, you can air fry or roast at 400*F for 12-15 minutes.
STEP 6.
Slice into them and enjoy!
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