How To Make Scotch Eggs
The British Scotch egg is certainly a unique dish. Whoever had the idea to wrap a hard boiled egg in sausage, breadcrumbs and frying it was certainly having a very particular craving. However, it came to be, the dish is absolutely genius. The sweetness of the sausage mixed with the nuttiness of the egg and crunchiness of the breadcrumbs combines into one seriously scrumptious snack that tackles just about everything you could want in a dish. You can sauté them or deep fry them to get that great crunch that makes the dish so fun to eat. You can also play around with different kinds of sausage you want to coat the egg in, making it fun to play around with flavor combinations. We’ll take our Scotch eggs any way we can get them!
So, watch along with our chef as he shows you how to make homemade Scotch eggs in this online culinary class. This dish is a great way to have fun with different European cuisines.
8 large free-range eggs
2 eggs, beaten
1.5 lb sausage meat
1 small bunch of fresh chives
¼ cup fresh parsley chopped
1 tbsp ground English mustard
½ tbsp nutmeg
Freshly ground black pepper
6 oz white bread crumbs
½ cup mayo
1 tbsp ground mustard
1/2 lemon juiced
1. Put 8 eggs into a pan of cold water and bring to the boil. Boil for 5 to 6 minutes, then transfer to a bowl of cold water. Once cooled, carefully peel them.
2. Put the sausage meat into another bowl with the herbs, nutmeg, mustard and pinch of salt and pepper. Mix together and divide into 8 balls.
3. Set up 3 plates for your breading station, one with a small hand full of flour, one with beaten eggs and the third with the breadcrumbs. Start by flouring your hands. In the palm of your hand, flatten the sausage ball into an oval shape patty. Roll a peeled egg into flour, then place in the middle of the patty. Gently shape the meat around the egg, molding it with your hands.
4. Roll the meat wrapped egg in the flour, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs.
5. Heat the oil in a deep pan or fryer to about 325°F. Carefully lower the eggs into the pan and cook for about 4 minutes, turning them very so often, until golden. Removed with a slotted spoon and drain in kitchen paper.
6. Combine mayo, ground mustard and lemon juice to make the dipping sauce.