Uncategorized

Scotch eggs

0 comments

Indulge in the savory delight of The Best Homemade Scotch Eggs, a quintessential British snack that transcends occasions. Ideal for picnics, breakfasts, or any gathering, these delectable eggs wrapped in sausage meat and encased in crispy breadcrumbs are a true culinary marvel. Hailing from the heart of Britain, Scotch Eggs are a culinary masterpiece that adds a touch of sophistication to any menu. Join us on this gastronomic journey as we unveil the secrets to crafting the perfect Scotch Eggs.

The Scotch Eggs Experience: Picture this – delicious eggs enveloped in seasoned sausage meat, coated in a golden layer of breadcrumbs, and fried to crispy perfection. Scotch Eggs are a culinary adventure for your taste buds, offering a harmonious blend of textures and flavors. Whether enjoyed hot or cold, these delightful creations are a testament to the artistry of British cuisine.

How To Make:

Boiling the Eggs: Begin by placing eight eggs in a pot of cold water, bringing it to a gentle boil for 3 to 4 minutes. Transfer the partially boiled eggs to a bowl of cold water, peel them once cooled.

Preparing the Sausage Mixture: Squeeze the sausages out of their casings into a bowl. Combine the sausage meat with finely chopped herbs, a hint of nutmeg, English mustard, sea salt, and black pepper. Form the mixture into eight balls.

Coating the Eggs: Set up three plates – one with flour, another with beaten eggs, and a third with breadcrumbs. Flour your hands and flatten a sausage ball into an oval patty. Roll a peeled egg in flour, place it in the center of the patty, and shape the meat around it. Coat the meat-wrapped egg in flour, egg, and breadcrumbs for a perfect finish.

Frying the Scotch Eggs: Heat oil to 150ºC/300ºF and carefully fry the eggs for 4 minutes or until golden, turning them occasionally. Drain on kitchen paper, ensuring a crispy exterior and a succulent interior.

Serving Suggestions: Allow the Scotch eggs to cool slightly before presenting them on a board with Scottish Cheddar, pickle, and pickled onions for an unparalleled culinary experience.

Tasting Notes: The Scotch Eggs’ delightful combination of egg, seasoned sausage, and crispy breadcrumb exterior creates a symphony of flavors. The rich, orangey-yellow yolks from fresh eggs elevate the taste to extraordinary heights, while the well-seasoned sausage meat adds a robust texture and depth.

Traditional Serving Styles: Scotch eggs are a versatile treat, fitting perfectly into various settings. Traditionally served as a snack for picnics or as part of a buffet, they offer both portability and convenience. Sliced in half, they make a substantial brunch or lunch item, ensuring satisfaction with every bite.

Expert Tips and FAQs:

Freshness Test: Use the egg freshness test – sink for fresh, rise for stale. The flatter the egg, the fresher it is.

Choosing Sausage Meat: Opt for high-quality sausage meat to enhance taste and texture.

Avoiding Splitting: Ensure complete coverage of the eggs with sausage meat to prevent splitting during cooking.

Scotch eggs

0.0 from 0 votes
Recipe by admin
Prep time

20

minutes
Cooking time

7

minutes
Calories

236

kcal
Total time

27

minutes

The Best Homemade Scotch Eggs, a popular British snack, perfect for a picnic, breakfast, or any occasion. Delicious eggs wrapped in sausage meat and coated in crispy breadcrumbs.

Ingredients

  • 8 eggs

  • 1 lb or 450 g plain sausagemeat

  • 3 tbsp chopped mixed herbs (e.g., chives, thyme)

  • A pinch of ground mace

  • 1 tbsp English mustard

  • Splash of milk

  • ½ cup or 50 g flour

  • 1 cup or 100 g panko or homemade breadcrumbs

  • Vegetable oil, for cooking

Directions

  • Boil six eggs in water, then transfer to iced water after simmering for five minutes.
  • Mix sausagemeat, herbs, ground mace, and mustard in a bowl, season, and divide into six portions.
  • Peel the boiled eggs. Beat two raw eggs with a splash of milk.
  • Create an assembly line with flour, beaten eggs, and breadcrumbs.
  • Roll out a sausagemeat portion between clingfilm, encase a peeled egg, and coat in flour, egg, and breadcrumbs.
  • Heat vegetable oil to 325F (170C) and fry each egg for seven minutes until crisp and golden.
  • Drain on kitchen paper before serving.

Nutrition Facts

  • Calories: 236kcal
  • Carbohydrates: 23g
  • Protein: 12g
  • Fat: 10g
  • Cholesterol: 248mg
  • Fiber: 1g
  • Sugar: 2g

Leave a Comment

Your email address will not be published. Required fields are marked *

*