| Prep: 30 mins | Cook: 20 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 396 | 24g | 8g | 20g |
| sugars | fibre | protein | salt |
| 3g | 1g | 17g | 1.5g |
Why I Love British Scotch Eggs
Walking through the bustling city streets of New York, the aroma of diverse foods playfully pulls me in various directions. From the smell of bagels in the morning, to the sizzle of burgers in the afternoon, it’s a symphony of flavors that never fail to inspire. But one dish that holds an intriguing allure for me is the Scotch Eggs, a traditional British recipe known for its hearty flavors and simplicity.
Discovering Scotch Eggs
My first encounter with Scotch Eggs was during a casual weekend brunch in Manhattan’s West Village at a place known for their British fare. Not being of British descent and always open-minded to try something new, I ordered them and became instantaneously hooked. The rich, savory sausage; the creamy yolk; the perfectly crispy breadcrumb coating – it felt as though I was tasting a whole English breakfast within one bite. This recipe, much like myself, is a bit of an islander in a city of endless foods – something unexpectedly comforting amid the hustle and bustle.
Staging the Recipe in My Kitchen
When I’m not on stage performing, you can often find me in my home kitchen, attempting to recreate a taste sensation that elevated my palate. And so began my endeavor to master the Scotch Eggs recipe at home. No performance at a theatre can quite compare with the act of recreating a delicious dish, the personal satisfaction when your labor of love yields something deeply enjoyable. After several trials and tweaks, I am delighted to share my perfected version of this tasty treat.
In the spirit of true culinary appreciation, I couldn’t help but get inspired by British Chef, Jamie Oliver, renowned globally for his approach towards British cuisine. Oliver’s love for home-style cooking, fresh ingredients, and his commitment to making food from scratch resonated deeply with me. I wanted to honor that ethos when creating this Scotch Eggs recipe, focusing on premium quality sausage, farm fresh eggs, and hands-on preparation.
Each ingredient brings up a memory or a moment, reminding me of the first time I discovered this British recipe, the Scotch Eggs. From choosing the bulk British-style sausage, or the breakfast sausage, from my exclusive meat vendor downtown, to selecting the freshest large eggs from the local farmers’ market – every bit adds up to the delicious bite I experienced in that tiny restaurant tucked away in the city.
As I create this recipe, I’m elevated by the vision of sharing a meal with friends and family, their reactions and feedback on my reiteration of the Scotch Eggs. I take in it all, every critique moulding me into a better cook, just like each performance helps me grow into a better actor.
I hope you cherish making and sharing this Scotch Eggs recipe as much as I do, hopefully making the delightful British dish a regular affair in your gourmet creations at home.
What You’ll Need
- 12 oz bulk British-style sausage or breakfast sausage
- 6 large eggs
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups Panko breadcrumbs
- 2 additional large eggs (for egg wash)
- 2 tablespoons water
- Vegetable oil, for frying
- 1/2 teaspoon paprika (optional)
Method
Step One
Start off by putting four of the eggs in a pot of cool water. Make sure the eggs are totally submerged. Bring the pot to a boil and then let the eggs cook for about 5 minutes for a runnier yolk or 7 minutes for a firmer yolk. After they’re cooked, place them immediately into a bowl of ice water to stop the cooking process and make peeling easier.
Step Two
While the eggs are cooling, put the sausage, salt, pepper, and optional paprika in a bowl. Mix everything together until it’s well combined.
Step Three
Prepare your breading station. In one shallow bowl, beat the remaining 2 raw eggs with 2 tablespoons of water. This will act as your egg wash. In a second shallow bowl, pour in the flour. And in a third bowl, put in the Panko breadcrumbs.
Step Four
Now that your eggs are cool enough to handle, peel them carefully to avoid any cracks. Once all the eggs have been peeled, divide the sausage mixture into 6 even portions. Flatten each portion into a pancake-like shape, place the boiled egg in the center, and wrap the sausage around the egg, ensuring it’s fully covered.
Step Five
Roll each sausage-covered egg in the flour, shaking off any excess, then dipping them in the egg wash. After the egg wash, roll the eggs in the breadcrumbs until completely coated. Repeat this entire process for each egg.
Step Six
Heat up your vegetable oil in a deep pan or fryer to approximately 350 degrees Fahrenheit. Once hot, fry the eggs in batches for about 4-5 minutes, ensuring they’re golden brown on all sides.
Step Seven
After all the eggs are fried, cool them on a wire rack for a few minutes before serving. Enjoy your delicious homemade Scotch Eggs!
