Street Food
Scottish Scotch Egg
The Quirky Foodster Team
Ingredients
- 4 eggs, plus 1 extra egg beaten for coating
- 400g (14 oz) good-quality pork sausage meat
- 1 tsp English mustard
- 75g (1/2 cup) plain flour
- 100g (1 cup) dried breadcrumbs
- Vegetable oil, for deep-frying
- Salt and black pepper, to taste
Method
- Boil the eggs for 6-7 minutes for a soft-set yolk, then plunge into iced water and peel carefully once cool.
- Mix the sausage meat with the mustard, salt and pepper in a bowl.
- Divide the sausage meat into 4 portions and flatten each into a round on a piece of cling film.
- Place a peeled egg in the centre of each round and use the cling film to help wrap the meat evenly around the egg, sealing well.
- Roll each in flour, dip in beaten egg, then coat thoroughly in breadcrumbs.
- Deep-fry at 170C (340F) for 8-10 minutes, turning occasionally, until deep golden and cooked through. Drain and cool slightly before serving.
Introduction: The Scotch egg, a boiled egg wrapped in sausage meat, coated in breadcrumbs and fried until golden, has long been a favourite for picnics, packed lunches and pub menus across Scotland.
Cultural Background: The Scotch egg, a boiled egg wrapped in sausage meat, coated in breadcrumbs and fried until golden, has long been a favourite for picnics, packed lunches and pub menus across Scotland. Whether invented in Scotland or popularised there, it has become firmly associated with Scottish food culture and remains a beloved portable, savoury snack.
Tips: Chill the wrapped eggs for 15 minutes before coating and frying; this helps the sausage meat hold its shape. A gentle, steady oil temperature ensures the sausage meat cooks through before the coating over-browns.
Variations: Use black pudding mixed into the sausage meat for a distinctly Scottish twist. Bake at 200C (400F) for 25-30 minutes, turning once, for a lighter alternative to deep-frying. A vegetarian version can be made using a meat-free sausage meat alternative, though this is a modern, not traditional, adaptation.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Best served at room temperature or gently warmed in an oven at 160C (325F) for 10 minutes.
Nutrition: Calories: 420 kcal, Protein: 22g, Carbs: 25g, Fat: 26g, Fibre: 1g
FAQs:
Q: Can Scotch eggs be made ahead for a picnic?
A: Yes, they keep well in the fridge for up to 2 days and are traditionally eaten cold, making them ideal for picnics.
Q: How do I get a soft yolk?
A: Boil the eggs for exactly 6-7 minutes and cool them immediately in iced water to stop further cooking.
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