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Scotch Eggs

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Boilermaker View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Boilermaker Quote  Post ReplyReply Direct Link To This Post Topic: Scotch Eggs
    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.


 



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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post 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!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post 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!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 09 May 2011 at 05:10
Andy...how long did you deep fry, and at what temp?
Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Boilermaker Quote  Post ReplyReply Direct Link To This Post Posted: 09 May 2011 at 08:48
Dave,

350 for about two or three minutes, just until they are nice and brown.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Boilermaker Quote  Post ReplyReply Direct Link To This Post 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.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote barry Quote  Post ReplyReply Direct Link To This Post 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
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post 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!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote barry Quote  Post ReplyReply Direct Link To This Post 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
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post 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 ~ ;)
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Post Options Post Options   Thanks (0) Thanks(0)   Quote barry Quote  Post ReplyReply Direct Link To This Post 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
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Post Options Post Options   Thanks (0) Thanks(0)   Quote GarethM Quote  Post ReplyReply Direct Link To This Post 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
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Karl Quote  Post ReplyReply Direct Link To This Post 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. 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post 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
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Karl Quote  Post ReplyReply Direct Link To This Post 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. 



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Post Options Post Options   Thanks (0) Thanks(0)   Quote africanmeat Quote  Post ReplyReply Direct Link To This Post Posted: 28 January 2012 at 04:50
wow it looks great
Ahron
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Post Options Post Options   Thanks (0) Thanks(0)   Quote jdonly1 Quote  Post ReplyReply Direct Link To This Post Posted: 28 January 2012 at 13:58
Mate they look great

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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post 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,
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post 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.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post 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.
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