How to Make Scotch Eggs… The Best Breakfast Recipe from Great Britain in 2023!
Scotch Eggs
A Taste of Great Britain
Today is a taste of Great Britain. We’re making Scotch Eggs, soft boiled eggs wrapped in fresh pork sausage, dipped in seasoned flour, eggs, and panko breadcrumbs, then deep fried in sunflower oil.
Scotch eggs originated in Yorkshire England in the 19th century. Not only are they a fantastic breakfast item, but Scotch eggs are also a common picnic food. They make a great snack too. The British are better known for their tea than their food, but today we’ll show you how to make one of the tastiest recipes originating from the United Kingdom.
Here is what you’ll need.
The Scotch Egg
1 ½ lb. of Ground Pork
8 Fresh Eggs (6 for Cooking, 2 for Egg Wash)
¼ Teaspoon Each of Nutmeg, Cinnamon, Sage, and Allspice
½ Teaspoon Each of Salt, Pepper & Fennel
1 Teaspoon of Worcestershire Sauce
4 Sprigs of Fresh Chopped Parsley
½ Cup of Seasoned Flour (Season with Salt & Pepper)
½ Cup of Panko Breadcrumbs
Sunflower Oil (or Any Oil for Deep Frying)
Dipping Sauce
¼ Cup of Mayonnaise
¼ Cup of Dijon Mustard
½ Teaspoon of Horseradish
A Dash of Hot Sauce
A Pinch of Paprika
A Splash of Lemon Juice
Equipment and Utensils
1 Deep Small Pot for Deep Frying
1 Deep Small Pot for Soft Boiling the Eggs
1 Large Bowl for Mixing the Meat
1 Medium Sized Bowl of Water with Ice
Plastic Wrap
Whisk or a Small Fork
Slotted Spoon or Strainer
3 Bowls for Flour, Breadcrumbs, and Egg Wash
1 Plate with Paper Towels
1 Plate to Place Raw Product
1 Wire Rack & Sheet Pan to Let the Finished Scotch Eggs Cool
The first step is to prep your workstation with the equipment and utensils. This dish is not hard to make, but it has a lot of steps and it gets very messy. Have your plates spread out and have your bowls ready for coating and mixing. Scramble the eggs, chop the parsley, and measure out the spices, seasonings, flour and breadcrumbs and set them aside.
The next step is to soft boil the eggs. Place six of the eggs in a pot of rapidly boiling water and cook them for 4 ½ minutes for slightly runny inside or six to seven minutes for a harder yolk. Then drain the water and gently put the eggs in the ice water for 10 minutes. Under running cold water, gently, and I need to emphasize gently, peel the eggs. Hard boiled eggs are a lot tougher, and can withstand any hard cracking of the shell, but a soft-boiled egg is very delicate and the egg will split if you’re not careful. This was the hardest step in the process. Even though we botched a few of the eggs, we were able to still make a nice Scotch egg, but again, be careful when you peel the eggs. and place them onto the plate with the paper towel. They need to be dry before we coat them.
NOTE: Instead of soft boiling the eggs in the shell, you can also poach the eggs like you do for eggs benedict
While the eggs are resting, lets get the meat ready. Add the ground pork to the bowl and add in the seasonings, (nutmeg, cinnamon, sage, allspice, salt, pepper, fennel,) Worcestershire sauce and chopped parsley and mix them together thoroughly. Divide the meat into six even portions and place them on a plate. Take each portion and cover with the plastic wrap and flatten the portions so that they are all even and flat. You don’t have to use the plastic; you can just use your hands, but make sure they stay wet and cold. The ground pork is slightly sticky. Place the flattened portions onto the plate.
Next, gently take one of the soft-boiled eggs and wrap it in the pork sausage. Use your finders and thumb to ensure that the egg is completely surrounded by the meat. Then place the covered egg into the flour and dust it completely, then the egg wash, and then the breadcrumbs. Set the covered egg on the plate and repeat the process with the other eggs.
Bring the oil up to a medium and put one of the covered eggs into the oil and cook them for five to six minutes until they are golden brown. Use the strainer/slotted spoon to remove the Scotch eggs from the oil and place them onto the wire rack to cool. Repeat the process with the other eggs.
To make the sauce, combine the mayonnaise, Dijon mustard, horseradish, hot sauce and paprika into a ramekin and stir it all together.
When you’re ready to serve, place the Scotch eggs onto a plate of greens, you can use arugula, we’re using spinach, and slice the eggs in half. Since we cooked the eggs for the minimal amount of time, they should be hot and slightly oozing, like a thick molten sauce. Sprinkle the sliced Scotch eggs with a pinch of salt, fresh ground pepper, and paprika, and you’re ready to eat.
And there it is! Scotch Eggs! A taste of Great Britain! Soft boiled eggs wrapped in pork sausage and breadcrumbs, deep fried to golden brown, and served with a tangy dipping sauce.
It was delicious!
Until next time,
Bon Appetit.
Ciao,
Mark