Scotch eggs are essentially boiled eggs wrapped in sausagemeat (bulk sausage), coated in breadcrumbs and fried to perfection. In the UK, they are usually enjoyed as a snack or picnic food.
I’ve been meaning to make Scotch eggs for months now… it’s became quite an obsession that needed to be ticked off my list. It all started when I was working with allrecipes.com. I was working on the UK & Ireland site where they had a looped cooking video of Heston Blumenthal making delicious-looking Scotch eggs.
The Scotch eggs I was accustomed to were the ones you could buy in supermarkets, petrol (gas) stations or convenience stores… they were disgusting! The crumbed exterior was soft and greasy, the sausagemeat, textureless and fatty, and the egg was rubbery. Ugh.
Heston’s Scotch eggs however, looked delicious. The main difference was that the egg yolk was still runny. I had to try them! The recipe was adjusted accordingly, as I used duck eggs, which are considerably larger than large chicken eggs. The trick to runny eggs in Scotch eggs is to soft boil them before wrapping them in sausagemeat. If you’re not too fussed about runny egg yolks, feel free to use hard-boiled eggs.
I also used the meat from seasoned chicken sausages instead of pork sausagemeat (bulk sausage), and baked them insead of deep-frying them, making the ever-so-slightly-healthier. You can dress the sausagemeat (bulk sausage) up with extra herbs and seasonings, if desired or leave it as it is.
The result is delicious. However, I remember why I haven’t made them for so long, despite being yummy, I’m not really a big fan of Scotch eggs, ironic huh? Oh well, it’s ticked (checked) off my to-do-list.
BAKED SCOTCH EGGS
- 4 duck eggs* at room temperature
- 400 g (14 oz) sausagemeat (bulk sausage) of your choice**, well chilled
- plain (all-purpose) flour for dredging
- 1 egg, beaten with 1-2 tablespoons water
- golden breadcrumbs
* Duck eggs are a lot larger than large chicken eggs. If you prefer hard-boiled eggs in the Scotch eggs, boil the eggs for approximately 15-20 minutes, depending on their size.
** Alternatively, you can squeeze the meat out of sausages and discard the casings.
1. Bring a medium saucepan of water to the boil. Gently lower duck eggs into the pan and bring back to the boil and cook for 9 minutes^. Remove and transfer to a large bowl of icy water. Let cool for 5-10 minutes, then peel, dry and set aside.
2. Divide sausagemeat (bulk sausage) into four equal portions. Evenly press out one portion of sausagemeat (bulk sausage) into about 5 mm (¼ inch) thickness in the palm of your hand. Place one egg in the center and wrap the egg, covering it entirely with sausagemeat (bulk sausage). Set onto a parchment-lined baking tray and repeat with the remaining three eggs. Chill for 30 minutes.
3. Preheat oven to 190°C (380°F).
4. Set up a dredging and coating station, with one bowl with beaten egg, one shallow dish with plain (all-purpose) flour, and one with golden breadcrumbs.
5. Coat both hands with a little flour. Pick up one ball of sausage/egg ball and mould into a even shaped oval. Dredge fully in flour, then coat fully in beaten egg before rolling in breadcrumbs. Set onto a parchment-lined baking tray. Repeat with remaining eggs.
6. Bake in middle of oven for 20-25 minutes or until sausage is cooked through and golden. Enjoy!
^ Note this is totally dependent on the size of the eggs and how soft or hard you prefer the yolks.