Easy Scotch Eggs Recipe - Danny's Delight (2024)

FAQs

Why do my Scotch eggs keep splitting? ›

Place the egg in the middle and wrap the egg with the meat. Pinch the edges together and smooth the ball so that there are no gaps or bumps. (If the covering isn't even, the Scotch egg will split during cooking.)

To cook the eggs, heat 5cm of the oil in a wide saucepan or wok until it reaches 160C on a cooking thermometer or until a few breadcrumbs turn golden after 10 secs in the oil. Depending on the size of your pan, lower as many eggs as you can into the oil, and cook for 8-10 mins until golden and crispy.

Scotch eggs can be found served hot in pubs and restaurants, although they are most well-known served cold as a convenient snack from the fridge, and on picnics.

We've made the popular scotch egg recipe much healthier than the classic version by baking them, instead of deep-frying in oil. We've made the popular scotch egg recipe much healthier than the classic version by baking them, instead of deep-frying in oil.

“Eggs also offer protein and fat but negligible carbohydrates and fibre. The addition of sausage meat and breadcrumbs adds more protein but minimal fibre and carbs.” Surprisingly, in terms of daily intakes, you're mostly fine with a two scotch egg meal.

Adding a small amount of vinegar or salt to the water may help strengthen the egg whites and reduce the chances of cracking. Use about a 2 teaspoon of vinegar or a half teaspoon of salt per two cups of water. Gently pierce the rounded end of the egg with a pin or a needle before boiling.

Perfectly runny free-range poached eggs wrapped in freshly seasoned sausagemeat and coated in golden crispy breadcrumbs. Bake in the oven for 12 minutes. Two per pack. While this product can be eaten cold, we advise eating it warm to truly enjoy the flavour and deliciously runny centre.

If you want a softer yolk, you can use a medium-boiled egg or a soft-boiled egg. Be sure to taste the flour and breadcrumbs after seasoning them to ensure they are delicious before breading your Scotch egg.

Cooked Scotch Eggs will keep in the fridge for 3-4 days. If you are preparing Scotch Eggs in advance and want to store them until you're ready to cook, you can store Uncooked Scotch Eggs in an airtight container in the refrigerator for up to 3 days. You can freeze Scotch eggs for around three months.

The best side dishes to serve with Scotch Eggs are baked beans, sausage rolls, blooming onion, avocado fries, Caesar salad, potato pancakes, hush puppies, banana bread, garden salad, potato wedges, fruit platter, grilled asparagus, sweet cornbread, coleslaw, and roasted Brussels sprouts.

What is traditionally served with Scotch eggs? ›

Traditional Scotch Eggs are hard-boiled eggs wrapped in sausage meat, breaded and fried. Served with a delicious mustard dipping sauce, this is quintessential British fare served in pubs.

The egg is intact, trapping moisture in the yolk. For that reason, reheating the egg in the microwave can generate a lot of steam. All that steam energy can build up, creating a risk of the Scotch egg exploding inside the microwave. While ruining the egg is bad enough, nobody wants that mess to have to clean up.

CAN I FREEZE THEM? All the scotch eggs can be frozen for up to 3 months, best to freeze as soon as possible. We recommend writing the date when you freeze them so you don't miss out. We also recommend defrosting naturally then reheating in the oven for 10-15 minutes at 180 to bring back the lovely crisppyness!

Their name in those days was 'Scotties,' allegedly because they were made at an eatery by the name of William J Scott & Sons close to the seafront. Hence, over a period of time, the term Scotch eggs was adopted.

For those asking for the difference: Scotch egg is boiled egg that is wrapped in sausage, rolled in breadcrumbs and is deep-fried or baked. Eggroll (Nigerian) is made from boiled egg covered in doughnut-like flour dough and is deep-fried.

It is important to bring them to room temperature first and then use them. If you put cold eggs directly in hot water for boiling, there are high chances of them cracking up. This is because the gases heat and expand within the shell and expand pressure, thus causing them to crack.

Eggs can break during boiling because of numerous reasons. The most common reason is that they were boiled at an intensity so high that they collided with each other or the pan, resulting in cracks. However, this is rarely seen in eggs from organically-fed chicken because they produce hard shelled eggs.

Use one teaspoon of vinegar for each egg, and pour it directly into the water before you turn the heat on. Adding vinegar to the water helps the proteins in the egg white coagulate faster to plug any cracks that develop in the shell.

Why eggs tend to crack while they're boiling. Eggs are prone to cracking because the force from the boiling action causes them to clash into each other. This leads to the shell splitting open and the whites spilling out of it. What you'll end up with is a boiled egg that's safe to eat, but will have a mushy texture.