Irresistible Classic Scotch Eggs: A Must-Try Savory Delight

Let me take you back to a sun-soaked picnic at the park, where the smell of freshly cut grass mingled with the aroma of homemade treats. One of my fondest memories is enjoying delightful Scotch eggs, those glorious bites of crispy goodness that are just as at home in a cozy pub as they are on a picnic blanket. There’s something undeniably comforting about these little gems. The crispy exterior gives way to a rich sausage coating, all hugging a beautifully cooked egg. With a touch of tangy mustard for dipping, they can turn any gathering into a special occasion!

Today, I want to share my recipe for Classic Scotch Eggs. This dish is a delightful combination of textures and flavors that you’re bound to love. Whether you’re preparing them for a family brunch, a picnic, or just a cozy evening at home, these Scotch eggs are a sure-fire hit that’s surprisingly easy to make!

Why You’ll Love This Recipe

• Easy to make at home – no fancy ingredients required!
• Perfect for meal prep; they last in the fridge for days.
• They make a delicious snack, appetizer, or even a light lunch.
• Great for gatherings – they’re always a crowd-pleaser!
• Budget-friendly, filling, and comforting flavors.

Ingredients

Here’s what you’ll need to whip up your own batch of Classic Scotch Eggs:

• 4 large eggs (plus 1 extra for coating)
• 1 pound (450g) sausage meat (your favorite flavor works wonders)
• 1 cup (100g) breadcrumbs (panko gives extra crunch!)
• 1 tablespoon fresh parsley, chopped (or your favorite herb)
• 1 teaspoon mustard powder (for a subtle kick)
• 1 teaspoon salt
• ¼ teaspoon black pepper
• Vegetable oil for frying (like canola or peanut oil)
• Optional: English mustard or your favorite dipping sauce

Note: Using fresh herbs can elevate the flavor, and feel free to play with sausage varieties—herbed, spicy, or even vegetarian sausages work beautifully!

Step-by-Step Instructions

Ready to get cooking? Follow these easy-peasy steps to bring your Scotch egg dreams to life!

1. Start by boiling the eggs: Place 4 large eggs in a saucepan and cover them completely with cold water. Bring to a gentle boil, then reduce the heat and let simmer for exactly 6-7 minutes for a slightly firm but creamy yolk.
2. Once the time’s up, remove the eggs and plunge them into a bowl of ice water. This will stop the cooking and make peeling easier. Let them sit for at least 5 minutes.
3. While the eggs cool, prepare your sausage mixture. In a bowl, combine the sausage meat with the chopped parsley, mustard powder, salt, and black pepper. Mix until everything is well combined, but don’t overwork it to keep it tender.
4. Peel the cooled eggs carefully. You can give them a light tap on the counter and roll them to loosen the shell—be gentle!
5. Once peeled, take a handful of the sausage mixture and flatten it in your palm. Wrap it around the egg, gently but completely, ensuring there are no gaps. Repeat with the remaining eggs.
6. Prepare your coating: In a small bowl, beat the extra egg and set it aside. Place the breadcrumbs in another bowl.
7. Dredge each sausage-wrapped egg in the beaten egg, then roll it in the breadcrumbs to coat fully. This creates that crispy exterior we all love!
8. Heat about 2 inches of vegetable oil in a deep pan or fryer to 350°F (175°C). You can test if it’s ready by dropping a tiny breadcrumb in; if it sizzles, you’re good to go.
9. Carefully lower the Scotch eggs into the hot oil, a few at a time (don’t crowd the pan). Cook for about 6-8 minutes, turning occasionally until they are golden brown. Remember to keep an eye on them to avoid burning!
10. Once golden, remove them with a slotted spoon and drain on paper towels. Let them cool for a few minutes before serving.

Pro Tip: If you want to ensure even cooking, you can finish them in a preheated oven (350°F/180°C) for a few minutes after frying to heat through and crisp up that crust.

Pro Tips & Variations

Want to give your Scotch eggs a fun twist? Here are some playful ideas:

• Spice it Up: Add some cayenne pepper or your favorite hot sauce to the sausage mixture for a spicy kick!
• Change It Up: Use different types of sausage like chorizo, herbed chicken sausage, or even a plant-based option for a vegetarian delight.
• Add Cheese: Mix a little shredded cheese into the sausage for a melty surprise in the center!

The possibilities are endless, so don’t hesitate to experiment!

Serving Suggestions

Imagine serving these glorious Scotch eggs with a side of vibrant mixed greens or a zesty potato salad, sprinkled with a little extra parsley for color. They also pair beautifully with a tangy mustard dipping sauce or even a spicy sriracha mayo for added flair. And of course, some crisply toasted bread or buttered baguette makes a lovely companion for a light lunch. For the perfect afternoon treat, pair them with a hot cup of fresh tea or a chilled beverage on a sunny day. Yum!

Storage Tips

Got leftovers? No problem! You can store your Scotch eggs in an airtight container in the refrigerator for up to 4 days. To reheat, pop them in a preheated oven (350°F/180°C) for about 10-15 minutes to get them crispy again!

If you want to prep ahead, you can make the Scotch eggs, cool them, and freeze them before frying. Just double wrap each egg in cling wrap and place them in a freezer-safe bag. They’ll keep for a couple of months. When you’re ready to indulge, fry them straight from the freezer. Just increase the cooking time a bit to ensure they heat through properly.

FAQs

Can I bake Scotch eggs instead of frying them?

Absolutely! To bake, place them on a lined baking sheet, brush with a little oil, and bake at 375°F (190°C) for about 25-30 minutes, or until golden. Just be sure you don’t overcrowd the pan to let them crisp up!

What’s the best way to ensure the yolk is perfect?

Timing is key! For a nice runny yolk, aim for 6-7 minutes in boiling water. If you prefer a firmer yolk, you can go for 8-9 minutes. Make sure to cool them in ice water immediately to stop cooking!

Can I make these ahead of time?

Yes! Scotch eggs can be made ahead and stored in the fridge. You can even prepare them earlier in the day and fry them right before serving for that fresh-out-of-the-pan flavor!

Are Scotch eggs gluten-free?

You can definitely make gluten-free Scotch eggs. Just substitute regular breadcrumbs with gluten-free panko, and you’re all set!

What dips go well with Scotch eggs?

Pair them with a classic English mustard, or if you’re feeling adventurous, try a spiced yogurt dip, or even a tangy hot sauce for a kick!

Conclusion

I hope you enjoy making these delicious Classic Scotch Eggs as much as I do! They bring back so many warm memories and are such a delightful addition to any meal. Don’t forget to share your thoughts in the comments! I’d love to hear how yours turned out and if you tried any of the fun variations. Happy cooking, and enjoy your time in the kitchen!

Irresistible Classic Scotch Eggs: A Must-Try Savory Delight

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• Author: antaki
• Total Time: 35 minutes
• Yield: Serves 4

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Description

Savor the taste of Classic Scotch Eggs. Perfectly seasoned, these savory delights are a snack you can’t resist. Discover the recipe today!

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Ingredients

Scale 1x2x3x

4 large eggs (plus 1 extra for coating)

1 pound (450g) sausage meat

1 cup (100g) breadcrumbs

1 tablespoon fresh parsley, chopped

1 teaspoon mustard powder

1 teaspoon salt

¼ teaspoon black pepper

Vegetable oil for frying

Optional: English mustard or your favorite dipping sauce

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Instructions

Start by boiling the eggs: Place 4 large eggs in a saucepan and cover them completely with cold water. Bring to a gentle boil, then reduce the heat and let simmer for exactly 6-7 minutes for a slightly firm but creamy yolk.

Remove the eggs and plunge them into a bowl of ice water for at least 5 minutes.

While the eggs cool, prepare your sausage mixture: In a bowl, combine the sausage meat with the chopped parsley, mustard powder, salt, and black pepper. Mix until well combined.

Peel the cooled eggs carefully.

Take a handful of the sausage mixture and flatten it in your palm. Wrap it around the egg completely ensuring no gaps. Repeat with the remaining eggs.

Prepare your coating: In a small bowl, beat the extra egg and place the breadcrumbs in another bowl.

Dredge each sausage-wrapped egg in the beaten egg, then roll in the breadcrumbs.

Heat about 2 inches of vegetable oil in a deep pan or fryer to 350°F (175°C).

Carefully lower the Scotch eggs into the hot oil, cooking for about 6-8 minutes until golden brown.

Remove them with a slotted spoon and drain on paper towels. Let them cool for a few minutes before serving.

Notes

Delightful and comforting Classic Scotch Eggs with a crispy exterior, rich sausage coating, and perfectly cooked egg.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Snack
• Cuisine: British

Nutrition

• Serving Size: Serves 4
• Calories: 250
• Sugar: 1g
• Fat: 18g
• Carbohydrates: 15g
• Fiber: 1g
• Protein: 12g

Keywords: Scotch Eggs, classic recipe, British snacks, picnic food, easy recipe