Print Page | Close Window

Scotch Eggs

Printed From: Foods of the World Forum
Category: Europe
Forum Name: The British Isles
Forum Discription: A lot more than just boiled beef!
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=1353
Printed Date: 28 March 2024 at 13:53


Topic: Scotch Eggs
Posted By: Boilermaker
Subject: Scotch Eggs
Date Posted: 07 May 2011 at 22:51
Scotch eggs are a British pub favorite and have certainly been a favorite around our house for many years.  What is not to love about hard boiled eggs wrapped in pork sausage, dipped in beaten egg, then breaded and then deep fried?

I didn't take a picture of the goods because the ingredients are so simple.  Here they are...

8 hard boiled eggs
1 pound ground pork sausage
1 beaten egg
1/2 cup flour seasoned with salt and freshly ground pepper
1 cup bread crumbs seasoned with 1/2 teaspoon of sage ( I use the plain dry ones from the grocery that come in the paperboard container)

Place the eggs in a large pan, cover with cold water, bring to a boil, then turn off the heat and cover.  Leave the eggs undisturbed for 20 minutes and then drain them, cover with ice and water and leave  for 10 minutes.  This is a tip from Hoser which insures eggs that are super easy to peel and works every time.




Beautiful after they have been peeled...





Next you need flour seasoned with salt and pepper, a beaten egg, and a cup of bread crumbs...




Roll the hard boiled eggs in flour...




Flatten out some sausage and then wrap it around the egg...



Dredge in beaten egg, roll in bread crumbs and then deep fry.





Drain...




Enjoy!  I like mine with a splash of malt vinegar.


 






Replies:
Posted By: Hoser
Date Posted: 08 May 2011 at 04:35
Wow! Great job Andy...you know I've never made scotch eggs in my life, but have always wanted to give it a try...maybe you've just given me enough inspiration.

-------------
Go ahead...play with your food!


Posted By: TasunkaWitko
Date Posted: 08 May 2011 at 10:27
oh, man, andy ~ simple, easy and looking delicious! wish i would have seen this before i started my plain, old bacon-and-egg breakfast ~
 
great job on a super-looking post!


-------------
If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community!


Posted By: Hoser
Date Posted: 09 May 2011 at 05:10
Andy...how long did you deep fry, and at what temp?

-------------
Go ahead...play with your food!


Posted By: Boilermaker
Date Posted: 09 May 2011 at 08:48
Dave,

350 for about two or three minutes, just until they are nice and brown.


Posted By: Boilermaker
Date Posted: 09 May 2011 at 15:10
One other thing.  

I also sometimes add 1/2 teaspoon of sage to the breadcrumbs but I was out of sage this time around so omitted it, I forgot to mention that in the original post but have corrected it.


Posted By: barry
Date Posted: 21 June 2011 at 08:48
I've got a mega scotch egg recipe folks.... cod scotch quail eggs very easy to do and smack of bang factor.... check out pictures and how to on my blog underpressure1982.blogspot.com and let me know what you think.... super tasy let me know what you think
much love 

-------------
barry


Posted By: TasunkaWitko
Date Posted: 22 June 2011 at 08:48
hey, barry ~ i checked out your blog and found some nice-looking things there. signed up to follow and am looking forward to seeing what comes next.
 
thanks for sharing it!


-------------
If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community!


Posted By: barry
Date Posted: 22 June 2011 at 09:59
Thanks.... thinking club orange scallops next.... fizzy orange/star anisee/cinamon/ sugar reduction set with agar agar really really funky.... complex, bit've work but really really class.... you guys ever use agar agar.... heat resistant gelatine really really fun and experimental... research it, buy it, you will love it... can be bought in most health shops.. oriental shops or gourmet supermarkets... if they dont have it they will order it. it is mega...
... thanks for the feedback btw... progress is a steady process!!! 
 
 


-------------
barry


Posted By: TasunkaWitko
Date Posted: 22 June 2011 at 10:05
that sounds pretty good ~ if you give it a try, be sure to post and let us know how it went!
 
as for the agar agar, i've heard of it but have never tried it. will have to see if it is available around my corner of siberia ~ ;)


-------------
If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community!


Posted By: barry
Date Posted: 22 June 2011 at 10:19
its tried and tested... will post pics later... as for agar agar only problem is getting carried away... apple gels with duck... carrot jelly with lamb rump.... etc etc etc.... not always a success but thats what its all about for me... trial and error... innovate dont immitate (when possible!!!!) Wink
 
Post pics later


-------------
barry


Posted By: GarethM
Date Posted: 24 June 2011 at 05:45
Slightly off topic, but...

Mix some clear liqueur/spirits into the agar agar when you are making it.  Put some soft fruits like strawberry slices into an ice cube block, pour mixture over and chill.

When set, these are to die for, but don't tell people that is a seaweed extract until afterwards Ouch

Gareth

PS you could soak the fruit first as well!


-------------
Gareth


Posted By: Karl
Date Posted: 24 January 2012 at 15:21
An old Air Force cook (who was very proud of his Scottish heritage) introduced me to Scotch eggs with a slightly different recipe.

1 dz hard boiled eggs (the smaller the better)
1 # ground beef
1# ground pork sausage
1/4 cp fine bread crumbs
2 cans crescent rolls

Mix the ground beef, sausage, and bread crumbs together then make balls around the hard boiled eggs.  Cut the crescent roll dough into strips about 1/2" wide and wrap two strips around each ball to form a St. Andrew's Cross (X) on top.  Bake at 350F for about 20min until meat is done and dough is golden brown.  Serve with pub mustard.  You can also use strips of pie dough instead of the crescent rolls. 

I thought that all Scotch eggs were made like this until I went to Brittan. 


Posted By: TasunkaWitko
Date Posted: 24 January 2012 at 15:25
hi, karl, and welcome to the FOTW! Tongue
 
looks like a really good recipe there; similar to Andy's but different enough to give folks some variety. thanks for posting it!
 
glad to have you here - if you have any questions, just ask anyone - and feel free to jump in on any topic or begin one of your own! Thumbs Up


-------------
If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community!


Posted By: Karl
Date Posted: 24 January 2012 at 16:25
Originally posted by TasunkaWitko TasunkaWitko wrote:

hi, karl, and welcome to the FOTW! Tongue
 
looks like a really good recipe there; similar to Andy's but different enough to give folks some variety. thanks for posting it!
 
glad to have you here - if you have any questions, just ask anyone - and feel free to jump in on any topic or begin one of your own! Thumbs Up


Thank you all for having me here. 

BTW the first Scotch eggs that I had were made with quails eggs which were excellent.  He also served pickled quails eggs which are still one of my favorite foods.  Basically just hard boiled quail eggs soaked in beet juice with a few spices (bay leaf, cloves, pepper corns, etc...)  Oddly, I still do not particularly care for pickled chicken eggs (or pickled beets otherwise). 



Fortunately the local Asian markets sell canned quail eggs in water ready to pickle. 





Posted By: africanmeat
Date Posted: 28 January 2012 at 04:50
wow it looks great

-------------
Ahron


Posted By: jdonly1
Date Posted: 28 January 2012 at 13:58
Mate they look great



Posted By: Margi Cintrano
Date Posted: 19 February 2012 at 07:07
Cool egg recipes ... these are great for a Brunch next Sunday with friends ... a whole assortment of variation too --- and those " FUSCHIA " eggs, just in time for spring holidays !
 
Interesting merger between a croquette with a hard boiled egg inside --- I had this tapa in Madrid Capital at a Bar ... I am sure there is a link there ---
 
Thanks for sharing these,
Margi Cintrano


-------------
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.


Posted By: HistoricFoodie
Date Posted: 21 February 2012 at 09:09
BTW the first Scotch eggs that I had were made with quails eggs
 
That's how I make them, Karl. Hard cook the quail eggs, wrap them in an 18th century style forcemeat, then egg dip, bread, and fry.
 
Folks love 'em.


Posted By: Margi Cintrano
Date Posted: 21 February 2012 at 12:31
@ Historic Foodie,
 
Wow ... what a pleasant surprise that you have joined this community.
 
Yes, and those eggs: they are stunning !
 
Thanks for posting and the photos.
 
Historic Foodie: it is always a pleasure to collaborate with you, learn, enjoy and hear from you.
 
Kindest
Margi.


-------------
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.


Posted By: Margi Cintrano
Date Posted: 21 February 2012 at 12:32
@ Karl.
 
Stunning eggs. Thanx for posting and fotos.
 
Margi


-------------
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.


Posted By: Margi Cintrano
Date Posted: 21 February 2012 at 12:53
@ Historic Foodie,
 
Both of these recipes, your´s and the those Fuschia stunners are  Tapas here in Madrid ...
Interesting and once again pleased to see that you have joined.
Kindesst-
 
Margi.
 


-------------
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.


Posted By: HistoricFoodie
Date Posted: 22 February 2012 at 08:21
When I make them with quail eggs they are served as a tapa, Margi, either as-is, or, sometimes, with a ham gravy.
 
For the latter, I'll knap a small plate with a puddle of the gravy. Then make a triangle of three of the eqqs centered on the plate, and a fourth one pyromided on those three.


Posted By: Marissa
Date Posted: 29 February 2012 at 08:23
Even as a vegetarian, something about Scotch Eggs called to me.  I attempted a vegetarian version once using a "fake meat" (I never usually eat "fake meats" as I grew up without them and find them to be odd...if you miss meat so much, eat it!).  It wouldn't hold together, probably because of the lower fat content.  Now that I have finally taken the plunge into the meat eating world, and am for the most part, enjoying it, I'm going to have to give these a shot!


Posted By: Karl
Date Posted: 02 June 2012 at 23:17


I finally took a photo of a batch of Scotch eggs that I made. 


Posted By: TasunkaWitko
Date Posted: 03 June 2012 at 08:46
they look great, karl!

-------------
If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community!


Posted By: Melissa Mead
Date Posted: 01 February 2014 at 19:21
I just got to try these, although they were called "Irish Eggs." They were delicious, and I don't even LIKE hard boiled eggs!

-------------
Melissa

http://carpelibris.wordpress.com/ - http://carpelibris.wordpress.com/



Posted By: HistoricFoodie
Date Posted: 02 February 2014 at 05:13
Sometimes, Melissa, there are things we don't care for in their "raw" state that we find delicious when processed into something else.

Friend Wife, for instance, claims to not like eggs. Turns out, what she doesn't like are eggs that look like eggs (does that make sense?). So, while she won't eat a plain hard-boiled egg, she devours these Scotch eggs.

To put a point on it, she loves Ceasar salad, with the original dressing. And that uses a raw egg (or, nowadays, a slightly coddled one).

I'm glad you found another taste treat to enjoy.

I've never heard them called Irish eggs before. Where were they served that way?


Posted By: Melissa Mead
Date Posted: 02 February 2014 at 07:22
I suspect I don't like COLD hard boiled eggs, but hot is ok. I love scrambled eggs.

They were appetizers at this local Irish pub: http://www.pignwhistleatthegrove.com/ I saw that, and said "Hey, aren't those the Scotch Eggs from the FOTW board?" So it's thanks to this board that I tried them.



-------------
Melissa

http://carpelibris.wordpress.com/ - http://carpelibris.wordpress.com/



Posted By: HistoricFoodie
Date Posted: 02 February 2014 at 09:30
Looks like an interesting place, Melissa. I assume they're a regular restaurant as well as doing all that catering?


Posted By: Melissa Mead
Date Posted: 02 February 2014 at 19:35
Yes. My sister and brother-in-law go there a lot. We had a family get-together for his birthday.The eggs were a big hit.


-------------
Melissa

http://carpelibris.wordpress.com/ - http://carpelibris.wordpress.com/



Posted By: Karl
Date Posted: 27 March 2014 at 17:15
With Easter coming up again this is just too evil to not post:
http://www.seriouseats.com/recipes/2013/03/cadbury-creme-scotch-egg-recipe.html


Cadbury Scotch Eggs


Posted By: Karl
Date Posted: 01 July 2014 at 18:57
https://www.youtube.com/watch?v=IN03MUqeUa4


Posted By: BriCan
Date Posted: 14 February 2015 at 19:14
Just browsing this thread; something that I tossed together .. Scotch egg wrapped with Lincolnshire sausage meat 



-------------
But what do I know


Posted By: TasunkaWitko
Date Posted: 14 February 2015 at 19:37
Nice!

-------------
If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community!


Posted By: Karl
Date Posted: 08 November 2015 at 00:20
https://www.youtube.com/watch?v=ZLxAIte7KF0  BBQ Scotch eggs


Posted By: HistoricFoodie
Date Posted: 08 November 2015 at 11:20
Hey, Karl. Welcome back. Where you been hiding?

-------------
But we hae meat and we can eat
And sae the Lord be thanket


Posted By: Karl
Date Posted: 08 November 2015 at 13:55
Originally posted by HistoricFoodie HistoricFoodie wrote:

Hey, Karl. Welcome back. Where you been hiding?

Work mostly but I am never too far away when food is involved. 


Posted By: eranils31
Date Posted: 10 November 2015 at 20:38
I'll try tonight!

-------------
please suscribe at http://so-easycooking.blogspot.com and learn the famous chefs techniques


Posted By: drinks
Date Posted: 11 November 2015 at 15:40
Brican, I am not that fond of hard cooked/hard boiled eggs, I really prefer them about as your post shows them
How did you get them to that stage of doneness?


Posted By: Effigy
Date Posted: 11 November 2015 at 23:09
Oh wow!
I haven't made Scotch Eggs in years!
And now I have four Brown Shavers supplying 3-4 eggs a day, what a great idea for lunch boxes!
I belong to the 'just set' not hard boiled school, so its a wee bit of fiddling and time to get them 'just-right'.

*Added to the 'to-do' list*


-------------
Resident Peasant


Posted By: HistoricFoodie
Date Posted: 12 November 2015 at 07:59
Try four minutes at a boil for those softer centers.

Don't forget that the heat from the frying penetrates and cooks the yolks a bit more.

-------------
But we hae meat and we can eat
And sae the Lord be thanket


Posted By: drinks
Date Posted: 12 November 2015 at 19:09
HF, yes, the initial cooking time and the additional cooking time when frying is the part I am trying to balance, that and the white being set enough to peel the egg while holding together.



Print Page | Close Window