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Cover: A dish for all seasons

17Jun 12

Traditional Scotch eggs

Traditional Scottish EggsWhile looking for ideas for traditional British food to prepare for our little Jubilee street party at the beginning of the month, I saw some Scotch eggs in the supermarket and thought “typically British!” and realized that I had never tried home-made ones because they can be found all year round in any supermarket. As I’d never made them before, I decided to do a test run yesterday and discovered how delicious they can really be, rolled in sausage meat and breadcrumbs and then deep-fried. Not very healthy, I know!

They can be oven baked, but for tradition’s sake I’m definitely going to use this recipe again for this weekend’s Jubilee celebration; it’s well worth the effort! (If you like eggs, you can also try this typical Spanish dish called a Spanish Potato Omelette. It’s really just eggs and potatoes, but it’s quite a treat!)

Traditional Scotch eggs
Author: 
Recipe type: Appetiser, Starter
Prep time: 
Cook time: 
Total time: 
Serves: 6 portions
 
Traditional Scotch eggs, rolled in sausage meat and breadcrumbs then deep fried; delicious finger food for any Jubilee street party.
Ingredients
  • 6 large hard boiled eggs, cooled
  • 450g sausage meat
  • 200g plain flour (seasoned with salt and black pepper)
  • 200g breadcrumbs
  • 2 eggs, beaten
  • 2 tbsp finely chopped fresh parsley
  • 2 tbsp finely chopped fresh chives
  • ½ tsp dried thyme
  • Vegetable oil (for deep frying)
  • Black pepper (freshly ground)
  • Salt
Instructions
  1. Peel the hard boiled eggs and set aside.
  2. Add the parsley, thyme, chives, some salt and black pepper to the sausage meat and mix in a bowl.
  3. Divide the sausage meat mixture into 6 equal portions and flatten them out into ovals.
  4. Roll each boiled egg in the seasoned flour and then warp each one in a sausage meat oval, making sure to totally cover the egg and smoothing out any bumps.
  5. Coat each sausage-covered egg in beaten egg and roll into the breadcrumbs, covering completely.
  6. Heat the oil in a deep frying pan. You’ll know it’s hot enough when you drop a breadcrumb into it and it sizzles strongly.
  7. Place each Scotch egg into the hot oil very carefully and deep-fry for around 8 minutes or until golden brown and completely cooked.
  8. When cooked, carefully remove the eggs from the oil with a slotted spoon and leave to drain on paper towel.
  9. Can be served warm or cold.

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2 comments

  1. How long should I boil the eggs? When I do it, the yolks are always grey!

    Reply
  2. That depends, do you boil the water with the eggs? Or do you put the eggs in after the water is already boiling? I heat them together, simmer for 10 minutes, and then take out the eggs, running cold water over them. If you don´t douse them in cold water, then they will keep on cooking and turn grey!

    Reply

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