Scotch eggs may be a British dish, but despite the name, they are not Scottish. Apparently they were invented in England by Fortnum and Mason!
Reading: how to deep fry hard boiled eggs
Don’t ask me why these are called Scotch eggs, as they’re not Scottish and they don’t contain whisky!As an Amazon Associate I earn from qualifying purchases.They are, however, very tasty and a unique and nutritious treat for breakfast, brunch, lunch or a snack. Remember those Scottish sausage rolls I made? Here they are!Well, you can make another batch of sausage to make these lovely Scotch eggs, or use any kind of breakfast or British sausage meat instead.You can also make Scotch eggs with a runny center, if you like, just use a soft boiled egg. Here’s how I make mine.Scotch eggs may be eaten hot or cold, so they’re perfect for packed lunches (kids love them) and picnics.Here’s my twist on a Scotch egg!
I have many more English and Scottish recipes if you’d like to peruse them, you can always use the drop down menu on the RECIPES tab at the top of the page. Just hover over it, and choose your options!
Recipe by Christina Conte makes 6Ingredients
- 1 lb sausage meat (made using beef or pork for this recipe)
- 6 peeled, hard-boiled eggs (or soft boiled, if you prefer)
- 1/2 cup (3 oz) flour
- 1 beaten egg
- 1 cup (4 oz) breadcrumbs or more
- oil for frying (enough to deep fry the Scotch eggs)
Shape sausage meat into flat round shapes to wrap around each egg. Don’t be skimpy with the sausage meat or they will burst open. Better to have a less thick sausage wrap that isn’t forced to fit around the egg. It should wrap around easily.
Heat oil in a pan or wok, so the eggs can be deep fried.Dip each sausage-wrapped egg in flour, then beaten egg and breadcrumbs.When oil is hot (about 350F/175C), fry each Scotch egg until golden brown, making sure to cook them long enough so that the sausage meat is fully cooked. Edited to add, these can be cooked in an air fryer, too. Spray them well with olive oil and put in the air fryer at 375F/175C for about 6 minutes, turn and continue cooking for another 6 or 7 minutes, or until golden brown and the sausage is completely cooked.Remove and drain on paper towel. Serve hot or cold.LA Living…
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