Scotch Eggs

Cuisine: American

Cook Time: 25 Minutes

Serves: 2

Many recipes are quick and easy to make. While Scotch eggs may appear complex to prepare, in reality, it is a simple dish you should try out at least once. So, make it at your home, either for your family's next breakfast or to savor it on your own.

Eggs
Dried and seasoned bread crumbs
Pork sausage
Oil
All-purpose flour

Balls of flavour for all egg lovers!

Preheat your oven to around 175°C. Take some oil and heat it in a deep-fryer at 190°C.
Put the eggs in a saucepan full of water. Boil it at full heat. Then, remove the container from the heat after covering it. Do not change the water or take out the egg. Let it rest for around 10-12 minutes. After the egg cools down completely, take it out of the water and peel the eggshell.
Take the sausage and make it into a flat patty. Take one egg and cover it entirely with the sausage. In the next step of how to make scotch eggs, coat it with a thin layer of flour. Then, put the sausage-and-egg ball into a small bowl with a beaten egg. Put it inside a plate of bread crumbs and roll it around for even coverage. Take the ball and put it inside the fryer till it becomes golden brown. You can also pan-fry it on the stove or bake it for 10 minutes inside the preheated oven.
Cut the scotch egg into two and serve with sliced tomatoes, lettuce, and mustard sauce.

Chef Tip: If you are using a convection oven (fan-forced), you should decrease the temperature to 150°C approximately. To get the right soft boil texture, cook your egg for three minutes and then put it in ice-cold water. This would stop the cooking process immediately. Also, you should measure and add oil based on the ingredients you are cooking, oil type, cooking temperature, and time.

Celebrate your Christmas with a plate of scotch eggs, or serve it during picnics. You can make delectable scotch eggs with a good-quality oven and careful preparation and cooking process. Leave a comment on what you think about this recipe.

Quick Bites

Fun Fact

• The Scotch Egg is not Scottish. It was conceived by the London supermarket to the rich Fortnum and Masons as a traveling snack for those headed up north by stagecoach.

• Today, the Scotch Eggs stands, reborn, objectifying the best of modern British culinary inventiveness and as arguably the finest bar snack known to man.

Historical Fact

• According to Culinary Delights of Yorkshire, they originated in Whitby, Yorkshire, England, in the 19th century, and were originally covered in fish paste rather than sausage meat.

• It has also been suggested that they were originally called ”scorch” eggs, as they were cooked over an open flame.

Nutrition Fact

• One Scotch egg has 21 g of fat, giving it 189 calories from fat. The egg has 16 g of carbohydrates, for 64 calories from carbs; and 12 g of protein, for 48 calories from protein.