Easy and fun Scotch Eggs
So some time ago I saw a cooking show where they made this eggs. And I’ve been trying to make this recipe since, but haven’t had the time until today. A Scotch egg consists of a hard-boiled egg wrapped in sausage meat, coated in bread crumbs and baked or deep-fried.
The London department store Fortnum & Mason claims to have invented Scotch eggs in 1738, but they may have been inspired by the Moghul dish nargisi kofta (“Narcissus meatballs”).
Scotch eggs are a common picnic food. In the United Kingdom packaged Scotch eggs are commonly available in supermarkets, corner shops and motorway service stations. Miniature versions are also widely available, sold as “savoury eggs”, “picnic eggs”, “party eggs”, “snack eggs”, “egg bites” or similar.
These contain chopped egg or a quail’s egg, rather than a whole chicken egg, and sometimes contain mayonnaise or chopped bacon.
In the United States, many “British-style” pubs and eateries serve Scotch eggs, usually served hot with dipping sauces such as ranch dressing, hot sauce, or hot mustard sauce. At the Minnesota State Fair Scotch eggs are served on a stick. Scotch eggs are available at most Renaissance Festivals from Maryland to Texas.
I looked up several recipes and chose Gordon Ramsay’s. So here it is…
- 1 Morcilla Sausage (Black Pudin)
- 1 Pork Sausage
- 6 medium eggs
- ½ cup of all purpose flour
- 2 eggs, lightly beaten
- 1 cup Panko breadcrumbs
- Oil, for deep-frying
- Salt and pepper
- Cook the eggs in boiling water for 6 minutes.
- Drain, cool and peel. Mix the sausage meat with the morcilla, salt and pepper, then divide this mixture into 6 balls.
- Place the egg in the center and wrap in sausage. One at a time, roll the egg in the flour, dip in beaten egg, then roll in breadcrumbs.
- Heat oil, about 3 inches deep, in a pan until hot enough that a breadcrumb sizzles when dropped in. Deep-fry the eggs for 8 to 10 minutes, turning once or twice to ensure even browning. Drain on paper towels.
- Serve right away!