Cody Casey
Scotch eggs are a British delicacy that can be made at home. They are soft-boiled or hard-boiled eggs wrapped in sausage meat, then breaded and deep-fried. While they can be baked, frying is the most common method, and a pan of oil is heated to around 350°F before the eggs are carefully lowered in and fried for 3-4 minutes. This classic UK snack is usually served cold and is perfect for picnics.
| Characteristics | Values |
|---|---|
| Type of Pan | Wide saucepan, wok, or deep frying pan |
| Amount of Oil | 5cm, 6 cups, or 1.5 cups |
| Oil Temperature | 160C, 325ºF, or 375 degrees F |
| Cooking Time | 8-10 minutes, 3-4 minutes, or 3-5 minutes |
| Colour | Golden and crispy |
| Serving Temperature | Hot or cold |
| Serving Size | Whole, halves, or quarters |
| Accompaniments | Salad, chips, sauces, Scottish Cheddar, pickle, pickled onions, lettuce, sliced tomatoes, mustard |
| Storage | Refrigerate for up to 3 days or freeze for up to 3 months |
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What You'll Learn
How long to fry scotch eggs for
Frying is the final step in making Scotch eggs. The sausage-wrapped eggs are first dipped in flour, then beaten eggs, and finally coated with breadcrumbs. The oil in the pan should be heated to around 350°F–375°F (175°C–180°C). The Scotch eggs are then fried for around 5–10 minutes, turning them occasionally to ensure even cooking. The frying time will depend on the desired colour and crispiness of the Scotch eggs. They should be fried until the sausage is cooked through and the breading is golden brown and crisp.
It is important to note that the oil should be hot enough so that the Scotch eggs can be deep-fried. If the oil is not hot enough, the Scotch eggs may absorb too much oil and become greasy. Additionally, the frying time may vary depending on the size of the pan and the number of eggs being fried at once. It is recommended to fry the eggs in batches if the pan is not large enough to accommodate all of them at once.
The sausage-wrapped eggs should be cooked through, with an even dark brown colour on the outside. The internal temperature of the sausage should reach a safe temperature of at least 160°F (71°C) to prevent foodborne illness. A meat thermometer can be used to check the internal temperature of the sausage.
Once the Scotch eggs are fried to the desired colour and doneness, they should be removed from the oil and drained on paper towels. They can be seasoned with salt and pepper and served warm with mustard or other dipping sauces.
Overall, frying Scotch eggs is a quick and easy process, but it requires careful monitoring to ensure even cooking and the desired level of doneness.
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How to wrap the sausage around the egg
To wrap the sausage around the egg, start by flattening a sausage ball into an oval-shaped patty. The flattened sausage should be about 6 to 8 inches long and wide enough to completely wrap around an egg. You can place the sausage ball on a piece of parchment paper and press it with your hands to form the desired shape.
Next, gently coat the egg in flour and place it in the middle of the sausage oval. Use the parchment paper to wrap the sausage around the egg until it is completely covered. Peel back the parchment paper and use it to gently mould and seal the egg in the sausage. Repeat this process for each egg.
Try to maintain an even thickness of sausage around the egg, as this will help ensure even cooking and prevent the sausage from shrinking and cracking during frying.
Once you have wrapped all the eggs in sausage, place them on a plate and prepare for the next step, which is to coat the eggs in breadcrumbs.
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How to get a crispy crumb
To get a crispy crumb on your Scotch eggs, follow these steps:
Firstly, prepare your Scotch eggs by wrapping each boiled egg in sausage meat. It is important to ensure an even thickness of sausage meat around each egg, to prevent the sausage from shrinking and cracking during the frying process.
Next, prepare three plates. On the first plate, place a small handful of flour. On the second plate, beat two eggs together. On the third plate, place your breadcrumbs. Season your breadcrumbs with salt and pepper, and add any other desired seasonings such as onion powder or parsley. You can use plain breadcrumbs or panko for the outside coating.
Now, take each sausage-wrapped egg and roll it in the flour, coating it entirely. Then, dip the floured egg into the beaten egg mixture, ensuring it is completely coated, before moving it to the breadcrumbs. Gently roll the egg in the breadcrumbs until it is completely coated, and repeat this process until you have two layers of breadcrumbs.
Finally, heat oil in a deep frying pan to 350°F. Carefully place each crumb-coated egg into the hot oil and fry for 3-4 minutes, or until golden brown. You can also deep-fry the Scotch eggs in a large saucepan of oil heated to 325ºF. Turn the eggs occasionally to ensure even cooking on all sides.
Your Scotch eggs are now ready to be served hot or cold, and enjoyed!
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How to boil the eggs
To make Scotch eggs, you'll need to start by boiling the eggs. Bring a pan of salted water to a rapid boil, then carefully lower the eggs into the pan. For a jammy egg yolk, boil for around 4 minutes. If you prefer your yolks well-done, boil for 7 minutes. For a hard-boiled centre, boil for an extra couple of minutes. Once the eggs are ready, transfer them to a bowl of ice water to cool. This will also stop the cooking process.
After a few minutes, crack the shells and carefully peel the eggs under lukewarm water to keep them intact. Set them aside to cool completely. You can even boil the eggs a day in advance and store them in the fridge until you're ready to cook.
Now that your eggs are boiled and peeled, you can start preparing the sausagemeat mixture and the dredging mixtures. Roll the boiled eggs in flour, then wrap them in the sausagemeat mixture. After that, you can bread the eggs and fry them in a pan.
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How to store scotch eggs
Scotch eggs are a delicious snack, but what is the best way to store them? Well, it depends on whether your Scotch eggs are cooked or uncooked.
Storing Uncooked Scotch Eggs
If you have not yet cooked your Scotch eggs, you can store them in the refrigerator for up to one day. Place the crumb-coated eggs on a plate and cover them before putting them in the fridge.
Storing Cooked Scotch Eggs
If your Scotch eggs are cooked, you can store them in an airtight container in the refrigerator for up to three days. It is recommended that you eat them within 24 hours, as they are best enjoyed fresh. You can also freeze cooked Scotch eggs for up to three months. However, freezing may affect the texture of the eggs.
Reheating Cooked Scotch Eggs
To reheat your Scotch eggs, place them on a rack over a sheet tray and bake them in the oven at 350°F for 4 to 6 minutes, or until warmed through. You can also refry them in neutral-flavoured oil at 350°F for 1 to 2 minutes.
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Frequently asked questions
Scotch eggs are soft-boiled or hard-boiled eggs wrapped in sausage meat, then breaded and deep-fried.
A wide saucepan or wok is ideal for cooking Scotch eggs. A cast-iron frying pan is also a good option as it distributes heat more evenly.
The oil should be heated to between 325ºF and 375ºF.
Fry the Scotch eggs for 3 to 4 minutes or until golden brown. The sausage should reach an internal temperature of at least 145ºF.
Yes, depending on the size of your pan, you can cook multiple Scotch eggs at once. However, be careful not to overcrowd the pan, as this may affect the cooking time and temperature.
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