Scotch Egg
A classic appetizer featuring a hard-boiled egg wrapped in sausage meat, coated in breadcrumbs, and deep-fried. Served with mustard.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
While often associated with Scotland, the Scotch Egg is believed to have originated in England, possibly at Fortnum & Mason in London in 1738. It was supposedly inspired by a similar dish from India, Nargisi Kofta. The exact origins remain debated, but its English roots are most likely.
The Scotch Egg has become a quintessential British snack, often enjoyed as a picnic food, pub snack, or a light meal. It represents a satisfying and portable source of protein and has evolved over time to feature various regional and gourmet interpretations.
Pub Culture
Scotch Eggs are a common sight in British pubs, often served as a quick and easy snack alongside a pint of beer or ale.
Picnics and Packed Lunches
Their portability makes Scotch Eggs a popular choice for picnics and packed lunches, providing a convenient and fulfilling meal on the go.
Evolving Variations
Modern variations of the Scotch Egg can feature different types of sausage meat, flavored breadcrumbs, and even soft-boiled eggs for a runny yolk experience.
The Scotch Egg presents a delightful combination of savory and rich flavors. The crispiness of the fried breadcrumb coating gives way to the seasoned sausage meat, which surrounds a perfectly cooked hard-boiled egg. Mustard served on the side adds a tangy, sharp counterpoint.
The dominant flavor is undoubtedly the savory taste of the sausage meat, typically seasoned with herbs like sage, thyme, and parsley, along with salt and pepper. The egg provides a creamy, yolk-rich center that balances the meatiness. The breadcrumbs offer a textural contrast and a mild, toasty flavor. Mustard provides the acidity that complements all the flavors and adds a spicy edge.
Egg Preparation
Gently boil the eggs for approximately 6-8 minutes for a slightly soft yolk, or longer for a fully hard-boiled egg. Immediately transfer to an ice bath to stop the cooking process and prevent a green ring around the yolk. Peel carefully.
Sausage Meat Handling
Use good quality sausage meat and ensure it's evenly distributed around the egg to prevent cracking during frying. Slightly chilling the sausage-wrapped egg before breading can help it hold its shape.
Breading Technique
Use the classic flour, egg, and breadcrumb technique for even coating. For extra crispiness, double bread the egg by repeating the egg wash and breadcrumb layers.
Frying Temperature
Maintain a consistent oil temperature of around 325-350°F (160-175°C) for even cooking and browning. Avoid overcrowding the fryer to prevent the oil temperature from dropping.
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