Scotch Eggs 2

Scotch Eggs 2 Recipe - A Traditional Dish From Scotland

Region / culture: Scotland | Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 6

Introduction

Scotch Eggs are a popular British dish that consists of a hard-boiled egg wrapped in sausage meat, coated in breadcrumbs, and deep-fried until crispy. They are a delicious and satisfying snack or meal that can be enjoyed hot or cold.

History

The origins of Scotch Eggs are a bit murky, but they are believed to have been invented in London in the 18th century. They were originally created as a portable snack for travelers, as the combination of protein and carbs provided a filling and energy-boosting meal on the go.

Ingredients

6 eggs
340 g (12 oz) ground sausage
110 g (4 oz) dried breadcrumbs
Grated zest from 1 lemon
1 tbsp parsley, chopped
0.5 tsp basil, marjoram or savory, chopped
1 egg, beaten
Pinch of grated nutmeg
salt and pepper, to taste
oil for deep frying

How to prepare

Boil the eggs for 10-12 minutes and then cool them under cold running water.
Peel the eggs and set them aside.
In a bowl, combine the sausage meat, lemon zest, herbs, nutmeg, and seasoning. Mix thoroughly.
Divide the mixture into six equal portions.
Take each boiled egg and coat it with one portion of the sausage meat mixture. Wet hands can make this process easier.
Roll each coated egg first in beaten egg and then in dried breadcrumbs.
Heat the oil to a temperature of 180 - 190°C (350-375°F).
Carefully add the coated eggs to the hot oil, making sure not to overcrowd the pan.
Fry the eggs for 4-5 minutes or until they turn golden brown.
Remove the eggs from the oil and let them drain and dry on kitchen paper.

Variations

Use different types of sausage meat, such as chorizo or Italian sausage, for a unique flavor.
Add spices like paprika or cayenne pepper to the sausage meat mixture for a kick of heat.

Notes

Serve cool, sliced lengthways with a green salad.
Happy Easter from the LR

Cooking Tips & Tricks

Make sure to use cold water to cool the boiled eggs quickly and prevent them from overcooking.

- Wet hands can make it easier to coat the eggs with the sausage meat mixture.

- Be careful not to overcrowd the pan when frying the eggs, as this can lower the oil temperature and result in soggy eggs.

Serving Suggestions

Scotch Eggs can be served hot or cold, as a snack, appetizer, or main dish. They pair well with a side salad or pickles.

Cooking Techniques

Boil the eggs until they are hard-boiled, then cool them quickly under cold running water.

- Coat the eggs with the sausage meat mixture, then dip them in beaten egg and breadcrumbs before frying.

Ingredient Substitutions

Use panko breadcrumbs instead of dried breadcrumbs for a lighter and crispier coating.

- Substitute ground turkey or chicken for the sausage meat for a leaner option.

Make Ahead Tips

Scotch Eggs can be prepared ahead of time and stored in the refrigerator for up to 2 days before frying.

Presentation Ideas

Serve Scotch Eggs on a platter with a garnish of fresh herbs or a drizzle of hot sauce for a pop of color and flavor.

Pairing Recommendations

Scotch Eggs pair well with a cold beer or a glass of cider for a satisfying and indulgent meal.

Storage and Reheating Instructions

Leftover Scotch Eggs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes until heated through.

Nutrition Information

Calories per serving

Each serving of Scotch Eggs contains approximately 350 calories.

Carbohydrates

Each serving of Scotch Eggs contains approximately 15 grams of carbohydrates.

Fats

Each serving of Scotch Eggs contains approximately 25 grams of fats.

Proteins

Each serving of Scotch Eggs contains approximately 20 grams of proteins.

Vitamins and minerals

Scotch Eggs are a good source of vitamin A, iron, and calcium.

Alergens

Scotch Eggs contain eggs, wheat, and dairy.

Summary

Scotch Eggs are a high-protein, high-fat dish that can be enjoyed in moderation as part of a balanced diet.

Summary

Scotch Eggs are a delicious and satisfying dish that can be enjoyed as a snack or meal. With a crispy coating and a flavorful sausage meat filling, they are sure to be a hit with family and friends.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Scotch Eggs. It was many years ago, when I was just a young girl, and I had the opportunity to spend a summer with my great aunt in the countryside. She was an excellent cook, always whipping up delicious meals that left everyone around her satisfied and full.

One hot summer day, my great aunt decided to make Scotch Eggs for lunch. I watched in awe as she carefully peeled the hard-boiled eggs, encased them in seasoned sausage meat, and coated them in breadcrumbs before frying them to perfection. The end result was a crispy, golden brown exterior with a juicy, flavorful center that made my mouth water just looking at it.

I couldn't wait to try one, and when I finally did, I was hooked. The combination of the savory sausage and the creamy egg was unlike anything I had ever tasted before. I begged my great aunt to teach me how to make them, and she gladly obliged.

She explained that Scotch Eggs originated in Scotland and were traditionally served as a snack or appetizer. They were perfect for picnics or parties, as they could be eaten hot or cold and were easy to transport. My great aunt had learned how to make them from her own grandmother, who had passed down the recipe through generations.

As she guided me through the steps, I listened intently, taking mental notes and asking questions whenever I didn't understand. I learned that the key to a successful Scotch Egg was to use high-quality sausage meat and to season it well with herbs and spices. The eggs had to be boiled just right so that the yolks were still slightly runny when cooked. And the breadcrumbs had to be fresh and crispy to give the dish a satisfying crunch.

After a few tries, I finally mastered the art of making Scotch Eggs. I felt a sense of pride and accomplishment every time I presented them to my family and friends, who never failed to rave about how delicious they were. Over the years, I have made Scotch Eggs for countless gatherings and special occasions, and they have become a signature dish of mine that everyone looks forward to.

As I look back on that summer spent with my great aunt, I realize how much her teachings and recipes have shaped my love for cooking. Each dish I make carries a piece of her with it, a reminder of the time we spent together in the kitchen, bonding over our shared passion for good food. Scotch Eggs will always hold a special place in my heart, not just for their delicious taste, but for the memories they evoke of a simpler time and a beloved relative who taught me the joy of creating something delicious from scratch.