Recipe: Traditional British Pub Food - the Scotch Egg!
Here's our recipe for the classic Scotch egg, so you can enjoy delicious British pub grub in your own home!
The Scotch egg, a beloved British delicacy, is a wonderful combination of flavours and textures that has truly stood the test of time. Its origins may be uncertain, with some attributing its inspiration to Indian cuisine or to 19th-century London department stores catering to the wealthy. This iconic dish features a hard-boiled egg encased in seasoned sausage meat and breadcrumbs, offering a glorious blend of crispiness, succulence and a creamy yolk. Whether enjoyed at a local deli, an elegant picnic, or a traditional pubOOO, the Scotch egg continues to captivate hearts and satisfy stomachs across the UK and beyond.
In this recipe for four, we'll explore the classic method of making Scotch eggs, allowing you to capture the authentic taste of this timeless British treat from your own kitchen. Let's delve into the magic of the humble Scotch egg!
- 4 large eggs
- 1 pound (16 ounces) British pork sausagemeat
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup all-purpose flour
- 1 cup breadcrumbs
- Vegetable oil, for frying
- Hard-boil the eggs: Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil, then reduce the heat to a gentle simmer and cook the eggs for 8-9 minutes. Once done, remove the eggs from the boiling water and place them in a bowl of ice-cold water to cool completely. Once cooled, carefully peel the shells off the eggs and set them aside.
- Prepare the sausage mixture: In a large bowl, combine the pork sausagemeat and all the seasonings. Mix well, until all the meat is evenly seasoned.
- Assemble the Scotch eggs: Divide the sausage mixture into four equal portions. Take one portion of the sausage mixture and flatten it into a patty, using a clean surface or the palm of your hand. Place one of the peeled hard-boiled eggs in the center of the sausage patty and carefully wrap the sausage around the egg, making sure the egg becomes fully encased. Repeat with the remaining eggs and sausage.
- Coat the Scotch eggs: Into three separate shallow bowls, place the all-purpose flour, the beaten eggs and the breadcrumbs. Roll each sausage-coated egg in the flour, then dip it in the beaten eggs and finally, coat it thoroughly with the breadcrumbs. Make sure the eggs are evenly coated at each stage.
- Fry the Scotch eggs: In a deep saucepan or a fryer, heat enough vegetable oil to fully submerge the Scotch eggs. Heat the oil to about 180°C (350°F). Carefully add the coated eggs to the hot oil with a slotted spoon, making sure not to overcrowd the pan. Fry the Scotch eggs for about 5-6 minutes or until they are golden brown and the sausage is fully cooked through.
- Drain and serve: Once the Scotch eggs are cooked, use the slotted spoon to remove them from the hot oil and place them on a plate, lined with paper towels to drain any excess oil. Let them cool slightly before serving.
Serving suggestion: Scotch eggs are delicious on their own, but you can also serve them with a dipping sauce of your choice and a fresh salad or slaw for a tasty meal.
And there you have it - homemade Scotch eggs, a classic British treat with a perfectly cooked egg wrapped in flavourful sausage!