Scotch eggs are a delightful British classic that blend the creamy texture of a boiled egg with the flavorful punch of seasoned sausage meat, all encased in a crispy breadcrumb crust. The preparation begins by boiling six large eggs until they reach a medium firmness, typically achieved in a gentle 7-minute simmer. These eggs are then swiftly cooled in an ice water bath, which not only stops the cooking process but also makes peeling them a breeze.
Each egg is carefully cloaked in a blanket of well-seasoned sausage meat—crafted from a mixture of ground pork, salt, and black pepper—shaped into an oval to perfectly envelop the egg. This meticulous wrapping ensures that every bite offers a harmonious blend of flavors.
The real magic of Scotch eggs lies in their textured coating. They first receive a dusting of flour, followed by a dip in beaten eggs, and finally, a generous roll in breadcrumbs. This layering technique guarantees a crispy, golden brown exterior that contrasts beautifully with the savory sausage and tender egg inside.
Frying these prepared parcels at 350°F (175°C) allows the breadcrumbs to achieve a perfect crunch while ensuring the sausage meat cooks thoroughly, a process that takes just about 5-6 minutes. After frying, they are briefly drained on paper towels to shed any excess oil before being served.
Scotch eggs are not just a treat for the taste buds but are also a feast for the eyes. Golden-brown and enticingly fragrant, they make for a versatile dish suitable for picnics, snacks, or even a hearty brunch. Variations abound, with some recipes incorporating herbs or spices into the sausage mix, but the fundamental allure of this traditional delight remains deeply rooted in its simple yet satisfying composition.
Ingredients
6 large eggs
1 pound sausage meat
1/2 cup all-purpose flour
1 cup breadcrumbs
2 large eggs (beaten)
Salt (to taste)
Black pepper (to taste)
Vegetable oil (for frying)
Directions
1. Begin by placing 6 large eggs in a saucepan and covering them with water. Bring the water to a boil, then reduce the heat and simmer for 7 minutes.
2. Remove the eggs from the boiling water and transfer them to a bowl of ice water to cool. Once cooled, peel the eggs and set them aside.
3. In a bowl, season 1 pound of sausage meat with salt and black pepper to taste. Divide the sausage meat into 6 equal portions.
4. Take one portion of the sausage meat and flatten it into an oval shape on a piece of plastic wrap.
5. Place one peeled egg in the center of the sausage meat, and gently wrap the meat around the egg, fully enclosing it. Repeat this process for the remaining eggs and sausage meat.
6. Prepare three separate dishes: one with 1/2 cup of all-purpose flour, one with 2 beaten large eggs, and one with 1 cup of breadcrumbs.
7. Roll each sausage-wrapped egg in the flour, then dip it in the beaten eggs, and finally roll it in the breadcrumbs, ensuring it is fully coated.
8. Pour vegetable oil into a deep pan or fryer, enough to cover the eggs, and heat it to 350°F (175°C).
9. Carefully place the breaded eggs into the hot oil, frying them in batches if necessary, until they are golden brown and the sausage meat is cooked through, about 5-6 minutes.
10. Remove the eggs from the oil and drain them on paper towels to remove excess oil before serving.