I was introduced to Scotch Eggs early in my marriage by Dave’s English Mom. Scotch Eggs were one of those standard British fares that most Americans had never heard of at the time. Mom would say it’s a bit of a fuss to make, so, we were never treated to them more than once a year, and that was typically at Christmas time.
What is a Scotch Egg you maybe asking? Simply put, it’s a hard-boiled egg, blanketed in a layer of breakfast sausage and deep fried. Don’t leave! Trust me, they are delicious! Well how do you eat them, you may be asking? My answer, the English Way; cold and served with some good, strong Colman’s Mustard or Branston Pickle. Hey, don’t touch that close box – stay with me! If the thought of eating a cold egg wrapped in cold sausage that has been deep fried, doesn’t do it for you, feel free to warm them up! That’s the way my brother-in-law eats them; right from the microwave and dipped in ketchup! Try them. You’ll love them either way!
To make this British staple you will need 6 hard boiled eggs. A good quality breakfast sausage; don’t go fancy with something like kale, avocado, hot pepper, stuffed apple sausage! Just good old-fashioned breakfast sausage! This will go so much better when you add the classic Colman’s Mustard or Branston Pickle. Plain all purpose flour and plain bread crumbs and some eggs for dredging. That’s it! Pretty simple.
Preparing the Scotch Eggs for their deep-fried jacuzzi is not too difficult. You just need your traditional coating station; flour, egg and bread crumbs.
Mold equal amounts of sausage around the hard boiled eggs, roll them in flour, dip them in the egg and coat them with the bread crumbs.
This is what your Scotch Eggs should look like before going to the Dutch Oven for frying. They are completely covered, no cracks and look nice and tight!
When your oil is at 350° F, your Scottish friends are ready for a quick 5 – 6 minute plunge. When they are golden brown remove from oil and let them cool down in the refrigerator. This is our preferred way to eat them.
However, many people prefer to eat their Scotch Eggs warm, which is the way most American’s seem to prefer. If you serve them warm, a soft-boiled middle maybe an option that you like!
The Results are in!
OK, They are fantastic! I wanted to make Scotch Eggs for a long time. They were not that difficult to make, in fact, they were easy!
Now we don’t have to wait till Christmas. We can eat them any time and any season – for breakfast, lunch or dinner! Quick tip: great as an appetizer with a nice cold beer!
Scotch Eggs
Ingredients
- 6 Hard boiled eggs
- 1 lb Breakfast Sausage
- 4 Raw Eggs
- 3/4 cups Flour
- 1 cup Plain Bread Crumbs
- 6 cups Canola Oil
Instructions
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Add 2 inches of he Canola Oil to a Dutch Oven or large pan. Slowly bring the oil temperature to 350 F degrees. The use of a good quality thermometer is a must.
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As your oil is heating, flatten out the breakfast sausage to approximately 1/4 inch thick and divide into 6 even patties. Remember to always keep you eye on your oil to make sure it is under control and not heating too fast.
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Place your hard boiled eggs in the middle of each sausage patty and close the sausage over the egg. Gently mold the sausage around the hard boiled egg with your hands, making sure they are completely covered, sealed and as evenly distributed as possible.
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Roll each Scotch Egg in the flour, and then the raw egg dip before finally, and gently rolling them in the bread crumbs. Shake off any excess bred crumbs.
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Place 3 Scotch Eggs in the 350 F oil for a total of 5 -6 minutes when golden brown. Do not let them touch and turn over after 2 – 3 minutes. Remove and repeat when oil is at 350 F. If the Scotch Eggs are getting too dark, too fast, finish them in a 350 F oven.
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Place in airtight container and refrigerate.
