If you’ve never tried Scotch eggs, you’re missing out.
When made fresh, the boiled egg in the middle is runny and rich, and the crunchy coating is to die for.
Scotch eggs are like the superhero of savory snacks.
You’ve got a layer of tender, creamy egg, meaty sausage, and a scrumptious breadcrumb coating all in one delicious bite!
They’re easy to carry, filling, and packed with protein.
So make a batch of Scotch eggs for your next party, and I guarantee everyone will ask for the recipe.
What Is a Traditional Scotch Egg?
Traditional Scotch eggs are a type of British snack and buffet food.
They feature a boiled egg encased in sausage meat, then breaded and deep-fried until golden and crunchy.
They’re often served at holiday parties as part of a classic cold buffet with sausage rolls, as a snack, or lunch on the go.
It might sound odd, but you’ll see these bad boys in every supermarket and local store around the U.K.
They’re available in ready-to-eat packs and can be enjoyed cold, right out of the plastic tub.
Of course, in that case, the egg in the middle is hard-boiled. So if you want a runny yolk, it’s best to make them from scratch.
Scotch Egg History
Many food historians believe Scotch eggs were first created in the 18th century by the London department store Fortnum & Mason.
Legend has it, the store’s wealthy clientele wanted a portable snack they could eat on the go, and the Scotch egg was born.
Despite its name, they have nothing to do with Scotland.
Instead, it’s believed the dish is named after the process of “scotching” – or mincing – the meat used to encase the egg.
How to Serve Scotch Eggs
Scotch eggs are perfect as a snack on their own. But you can also serve them with a variety of dipping sauces, such as ketchup, mustard, or aioli.
And if you’re feeling adventurous, you can even add them to salads or sandwiches for a delicious and filling meal.
That said, you’ll often find them on a traditional buffet table during the holidays.
This type of finger food spread includes British pigs in a blanket (sausages wrapped in pastry), sausage rolls, quiche, and more.
Of course, like any fried food, Scotch eggs aren’t exactly healthy. But if you’re looking for a tasty treat to indulge in once in a while, they’re definitely worth it.
The protein from the egg and the meat will keep you feeling full and satisfied for hours.
Although time-consuming, Scotch eggs are super easy to make. And you only need a handful of ingredients!
- Oil: Scotch eggs are deep-fried, so you need hot oil. Use oil with a high smoke point, like vegetable or canola, to avoid burning.
- Eggs: The star of the show! You’ll need to par-boil whole eggs before coating them. Plus, some beaten eggs to help the breadcrumbs stick.
- Pork Sausage: You can’t have a Scotch egg without sausage! And yes, that means real seasoned sausage meat – not just ground pork.
- Flour: To coat the sausage before the egg so the breadcrumbs stick.
- Seasoned Dried Bread Crumbs: For the golden, crunchy coating. Use dried breadcrumbs for the best taste and texture.
How to Make Scotch Eggs
If you’ve ever made fried chicken, you can handle Scotch eggs.
The only challenging part is cooking the eggs just enough so you can peel the shell.
- Par-boil the eggs. Bring a pot of water to a rolling boil, then carefully add the eggs. Cook for 7 minutes and 30 seconds, then use a slotted spoon to take them out and submerge them into a bowl of ice water.
- Peel the eggs and wrap them in sausage meat. When the eggs are cold, gently crack and peel them. Then, split the sausage meat into four even portions and flatten it out. Place the egg in the middle and gently press the meat around it, until it’s fully covered. Seal it with a bit of water along the seam.
- Coat the sausage balls in breadcrumbs. Roll the sausage-covered eggs in flour, then the beaten eggs, and then the breadcrumbs.
- Fry until golden. Cook the Scotch eggs in a pot of hot oil. Make sure it’s around 350°F (175°C), and cook them in pairs for about 7-9 minutes.
I find 8 is the sweet spot, but if your eggs are smaller and the sausage layer is thicker, you may need closer to 9 minutes.
Finally, slice those Scotch eggs in half and enjoy.
Runny Scotch Eggs Vs. Firm Scotch Eggs
Let’s dive into the battle of the yolks!
Runny and firm yolks have pros and cons when it comes to Scotch eggs.
On the one hand, a runny yolk brings the ultimate creamy and indulgent texture that makes you feel like royalty with every bite.
It’s the perfect sauce to complement a Scotch egg’s meaty and crispy exterior.
However, the downside to this is that it can get a bit messy. And it’s not always easy to achieve.
On the other hand, a firm yolk provides a satisfying bite with its perfectly cooked texture.
It’s less messy and allows you to appreciate the flavors and textures of the egg and meat together.
Plus, it’s the best option for make-ahead Scotch eggs, and if you need them to last longer.
I’m always team runny yolk. In everything – not just Scotch eggs.
But especially in Scotch eggs! There’s nothing better than biting into that golden crust, through the salty sausage, and into the gooey, rich filling.
I’m drooling just thinking about it!
Of course, whether you’re team runny or team firm, the Scotch egg is a delicious snack that will satisfy your cravings in more ways than one.
Fun Scotch Egg Variations
So the traditional recipe features three key elements: the egg, the sausage, and the breadcrumb coating.
But how about these fun twists:
- Black Pudding Scotch Eggs – wrap the soft-boiled eggs in a mix of black pudding and ground pork
- Quail Egg Scotch Eggs – these will be the same, but smaller. So be sure to only cook the egg for a few minutes.
- Onion Bhaji Scotch Eggs – combine two snack food faves! Wrap the eggs in onion bhaji batter and deep fry until golden.
- Beetroot Scotch Eggs – perfect for vegetarians, you’ll make a fun blend of grated beetroot with potatoes, breadcrumbs, coriander leaves, green chili, and salt.
- Chorizo Scotch Eggs – mix ground pork with ground chorizo for a smoky kick!
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