How to make a Traditional Scotch Egg Recipe - Tammilee Tips (2024)

FAQs

Should Scotch egg be hard or soft boiled? ›

Scotch egg is a hard-boiled egg that is completely coated in the sausage that is then dredged in flour, dipped in an egg wash, covered in breadcrumbs, and fried until golden brown.

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.)

A room-temperature scotch egg can be enjoyable, but a warm egg will express itself in an altogether more elevated way. It's like watching Barcelona play football.

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.

This is a great make ahead-of-time dish. You can wrap eggs in sausage and store refrigerated until you are ready to cook. When eggs are cooked they can be held in a warm oven until ready to serve.

If you'd like to make the Scotch eggs one day in advance, boil the eggs and wrap them in sausage. Instead of immediately cooking, store the prepared eggs in an airtight container in the refrigerator. Fry them immediately before you plan to serve them.

Scotch eggs, when store-bought and unopened, typically stay good for about 1 to 2 weeks in the fridge, assuming they are kept at or below 40°F.

Brush the glaze over each of the scotch eggs – this will help the breadcrumbs stick and stop the meat from cracking. Gently roll each scotch egg through the breadcrumbs, so each one is coated evenly. When done you shouldn't be able to see the sausage meat on any of the scotch eggs.

Notice the 'Scott' in the name?? According to this theory, the original recipe from the 19th century was a cooked egg wrapped in a rich, creamy fish paste, then breaded and fried. Locals referred to them as 'Scotties' and you can see how the name could have mildly evolved.

It resembles a giant type of croquette. Then you find a layer of ragout and a whole egg inside its crispy coating. Whether you want to try all of the culinary surprises Groningen presents, or simply feel like a late night snack: the eierbal (Dutch Scotch egg) is something you must try at least once in your life.

Is it OK to microwave a Scotch egg? ›

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.

Heat the oil in a large saucepan or deep fryer to 365 degrees F (180 degrees C), or until a cube of bread dropped into the oil turns brown in 1 minute. Lower the eggs carefully into the hot oil. Fry for 5 minutes, or until deep golden brown.

Dip each into beaten egg; coat with bread crumbs to cover completely. Place on ungreased cookie sheet. Bake 35 minutes or until sausage is thoroughly cooked and no longer pink near egg.

In terms of preparation, the only difference between soft-boiled and hard-boiled eggs is how long they have been cooked. There are plenty of nutrients in boiled eggs regardless of how long they're in the heat, but harder-boiled eggs are a better bet when it comes to avoiding harmful bacteria such as salmonella.

With Scotch eggs, some people favour runny yolks, others enjoy jammy yolks, and some simply prefer hard boiled eggs. For a runny yolk, simmer the egg for around four minutes, for a 'jammier' yolk, simmer for five-to-six minutes, or for a hard-boiled egg simmer for around eight minutes.

First, let me share my idea of a perfect boiled egg: It should be tender throughout, even when fully hard-boiled. The white should not be rubbery, nor the yolk chalky or green. And above all, it should peel easily.

Hard-boiled eggs are cooked so that the egg white and egg yolk both solidify, while soft-boiled eggs may leave the yolk, and sometimes the white, at least partially liquid and raw.