Scotch Eggs

By lorigoldsby
July 23, 2012
17 Comments


Author Notes: While the Queen celebrated her Golden Jubilee last month, my friend Sarah Jayne celebrated her 40th birthday (we affectionally called it her "Ruby Jubilee") and asked me to cater a party with all of her favorite pub foods. My husband and I first had scotch eggs when visiting Epcot, we were fortunate enough to have them in an actual pub a few years later and while we enjoyed them, it took SJ's birthday to bring them back into rotation. My original recipe came from the Disney cookbook, "Cooking with Mickey around our world"...I've updated the breading to use panko crumbs and I pan fry the eggs instead of deep frying as well as using a mix of fresh herbs instead of dried spices. The mustard-mayo blend is also my own combo.

lorigoldsby

Food52 Review: These crunchy sausage-and-egg combos make the perfect bite-sized treats for an afternoon game or cocktail party. The traditional Scotch Egg is elevated to new heights thanks to the addition of a panko crust and an accompanying zesty sauce. The fresh herbs help lighten the somewhat heavy flavor, and the sauce packs a zingy punch, especially with that kick of cayenne (start with a pinch and add until it reaches the right amount of heat). It may take a minute to perfect a sausage wrapping technique, but the results are worth the extra effort. The amount of sausage used in wrapping helps determine the number of completed eggs, so make a little extra sausage mixture if you want a full eight. figgypudding

Serves: 8 people

Ingredients

  • 8 eggs
  • 1 pound sausage
  • 1/2 bunch each of parsley, sage and thyme, finely chopped
  • 2 eggs, lightly beaten
  • 3 tablespoons milk
  • 1 cup panko bread crumbs
  • 1/2 cup mayonnaise
  • 3 tablespoons Coleman's mustard
  • 1 teaspoon Worcestshire sauce
  • 1-2 tablespoons Fresh lemon
  • Oil for frying

Directions

  1. Soft boil your 8 eggs. Remove them from the fridge and let come to room temperature. Bring a pot of water to a simmer, then gently lower the eggs into the water. Cook for 6 minutes then remove the eggs and cool them (either in an ice bath or under cold running water). Peel and chill the eggs.
  2. Mix the sausage and finely chopped herbs. Take the palm of your hand and place the egg in it. If you are lucky to have Seinfeld's "man hands" (as I do), then you will see how much sausage to flatten out on your palm.
  3. Wrap sausage around the egg. Make sure that that the egg is fully covered in sausage. Repeat with the other eggs. Dip in egg/milk mixture and roll in panko breadcrumbs. (Note: You do not want a thick wrapping of sausage! If the sausage is too thick, you'll overcook your eggs by the time you get the sausage done.)
  4. Let eggs sit and rest for a few minutes while you preheat your oil. You can either deep fry or pan fry these. If you need to make a large batch of these, lightly fry and then keep warm in a 250°F oven until ready to serve.
  5. While your oil is heating, make the side condiment: mix together mayo, mustard, white balsamic vinegar, Worcestershire sauce, lemon and cayenne.
  6. Deep fry at 350°F for 3-5 minutes, until the outsides are a deep brown and the sausage is cooked through. Drain each egg on a paper towel-lined plate. To serve, you can either cut them into quarters/wedges or, if serving on toast, slice them. You can add another sprinkling of cayenne on top of the mustard sauce if you desire.

More Great Recipes:
Egg|Appetizer

Reviews (17) Questions (1)

17 Comments

Silkwind August 4, 2018
For anyone looking for the dried herb amounts, I used the 'how much is in' website and my calculator to find that it would be 1 tbs thyme, 3 tbs 1 tsp parsley, and 2 tbs sage.
 
George B. May 29, 2015
I have been making Scotch Eggs since I lived in the UK (1973-1976). One change I have started doing was to make the yoke into 'Deviled Eggs', much less dry, and adds another layer of flavor and texture
 
BavarianCook August 16, 2014
YUM. I just pulled these out of the oven - made them with bulk chicken Italian sausage and a small amount of ground beef, wrapped it around 12 eggs and greased a muffin pan with olive oil, then baked them in the tin. They retained their shapes wonderfully even though I omitted the breadcrumbs (am taking them to a gluten-free friend's house). Great recipe! Thanks!
 
Author Comment
lorigoldsby August 17, 2014
Thank you! What a wonderful idea to omit the breadcrumbs for our gluten-sensitive friends! I haven't posted anything this year as I've been fighting (&winning!) Breast Cancer, so to see your comment, it just made my day!
 
SaucyCuisine July 19, 2013
Coud these eggs be baked in the oven?
 
Author Comment
lorigoldsby July 19, 2013
Saucy...I think they could, but you will need to rotate/turn them several times to get an even, crisp exterior. I have lightly browned them ahead of time, then finish them off in the oven as guests arrive.
 
Author Comment
lorigoldsby March 24, 2013
Thanks for posting your tip Mark! I usually just "play" with it, but I've been making them for so many years, I know the right amount...my husband would have liked your tip when I had to make 40 of them for a party last year!
 
Mark F. March 24, 2013
The best way to get the sausage the right thickness around your egg is to use your rolling pin (or a bottle) and roll the sausage between two sheets of glad wrap remove the top sheet, slide the bottom onto your hand and then put the egg in and wrap.
 
Dana's P. March 13, 2013
Great recipe! Sauce looks tasty. If you don't wan't to deep fry, you can bake scotch eggs at 375 for 30 minutes
 
Author Comment
lorigoldsby August 17, 2012
Thanks Figgypudding for your nice review and good notes! You are right...I usually do have a little more than a pound of sausage...I tell the butcher to give me a pound...they usually scoop out 1.25 pounds onto the scale and look at me, then I always say, "oh that's ok."
 
Midge August 16, 2012
Congrats on the CP lori. LOVE scotch eggs.
 
Author Comment
lorigoldsby August 4, 2012
Somehow my last edit didn't make it in...to the mayo...as in step 5...add in 2-3 T of white balsamic vinegar and 1-2 t of cayenne.
 
lapadia August 1, 2012
Love this recipe, Lori, and your presentation too! <br />
 
Author Comment
lorigoldsby August 2, 2012
Thanks Lapadia! I only recently started quartering the eggs...much nicer presentation I think. That way, each bite gets a bit of the yolk.
 
aargersi July 31, 2012
I love that these started from Mickey's cookbook! They sound great - and I love the dipping mayo too
 
Author Comment
lorigoldsby August 2, 2012
Thanks aargersi! That vacation was in the early days of our marriage and I started collecting cookbooks from our travels! Lots of good memories from that vacation and I was able to replicate a variety of world cuisines when no one in our town had authentic spanish food, much less Morroccan food!
 
Author Comment
lorigoldsby July 31, 2012
Finally done! Just under the wire...thanks for being patient!