READY IN
30 mins
Scotch Egg Recipe

Scotch Egg

Rating 4-5 out of 5 - Most cooks definitely will make this recipe again
An Unusual Recipe
Graham

Recipe by  

The Scotch Egg is a great cold addition to a buffet, with a salad, in a picnic, as a snack or hot with French Fries. There are not too many people who know how to make their own, so it's an unusual idea for creating something out of the ordinary.

      Preparation Time: 20 Minutes

      Cooking Time: 10 Minutes

Ingredients for Scotch Egg

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US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
To make 4 Scotch Eggs:
1 lb
sausage meat (pork mince)
5 medium-sized
eggs
1 tablespoon
plain flour (all purpose flour)
4 slices
soft white bread
 
salt and pepper
 
oil for deep frying

 

How to Cook Scotch Egg

  1. Hard boil four of the five eggs. Cool under cold water and remove the shells. Divide the sausage meat in to four equal portions then on a lightly floured surface, roll each piece into a circle about 5" (12.5cm) in diameter. Season the flour with salt and freshly-ground pepper and coat each of the hard-boiled eggs in it. Place an egg into the centre of each circle of sausage meat and mould the meat evenly around the egg, making sure it fits closely and completely.
  2. Beat the fifth egg and use it to seal the joins in the sausage meat, pinching the edges well together. Mould each Scotch Egg into a good shape and brush them all over with the beaten egg. Cut the crusts off the bread and crumble the remaining white bread between your fingers to make small breadcrumbs (if you have a food processor, you can use the chopper attachment for this). Toss the Scotch Eggs into the breadcrumbs to coat them evenly and completely. Press the breadcrumbs in firmly.
  3. Since the sausage meat is raw, it's important that you don't try to hurry the frying, so fry the eggs over a medium heat in the deep fat until golden brown, then remove with a slotted spoon and drain on soft, absorbent kitchen paper. When cool, cut in half lengthways and serve.
  4. If you don't have a deep fryer, you can cook Scotch Eggs in a frying pan with 1" (2.5cm) of oil but you must keep turning them frequently to ensure it is cooked and browned on all sides.

 
Graham GRAHAM'S HOT TIP:
If, while rolling out your sausage meat, you find it sticking to the rolling pin, lightly dust the surface of the meat and the rolling pin with a little flour.

If making your own breadcrumbs is an issue, you can use ready-made bread crumbs from a packet. The result is not quite as "rustic" but only you will know the difference!
 
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Reviews of Scotch Egg

Rating 5 out of 5 - Many cooks will make this recipe again September 06 2014
The first time I tried these was a bit of a disaster but I learned that it's me and my hot hands! The cooler the meat & eggs are when you begin molding, the easier they are to make. I also like to dip my hands in very cold water before molding each one as my hands are always very warm and the fat in the sausage has a tendency liquify quickly. Definitely dust the eggs with flour before appling the sausage! Now I've got that all worked out, my Scotch Eggs are the talk of the town and I've achieved celebrity status!
(4 reviews)
 
Rating 4 out of 5 - Many cooks will make this recipe again May 20 2013
I had to modify this a little as I'm not a massive fan of sausages. But I love scotch eggs so go figure. Grinding your own meat and spicing it works great. Also I was lacking bread and crumbs so I substituted with a mixture of Scottish oatmeal, oat bran, and white corn meal. Worked wonderfully. In fact it's to die for served with a good mustard and a glass of beer or cider. It is well worth the effort to prepare.
(1 review)
 

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