Perfectly Crispy Scotch Egg Recipe
Perfectly Crispy Scotch Egg Recipe
Table of Contents
Perfectly Crispy Scotch Egg Recipe
Looking for the ultimate Perfectly Crispy Scotch Egg recipe. This step by step guide will help you create perfectly crispy, golden brown Scotch eggs that are full of flavor. Whether you’re making them for breakfast, lunch, or a snack, this recipe guarantees delicious results every time.
Description:
The Perfectly Crispy Scotch Egg Recipe is a classic British dish that combines a boiled egg encased in sausage meat, coated in breadcrumbs, and fried to golden perfection. This dish dates back to the 18th century and has become a beloved pub snack, picnic staple, and breakfast favorite. In this comprehensive guide, we’ll cover everything you need to know to make the perfect Scotch egg at home.
From choosing the right sausage meat to boiling the eggs just right, each step of this Perfectly Crispy Scotch Egg Recipe is optimized for flavor and texture. We’ll also provide tips for achieving a crispy crust, seasoning suggestions, and variations to suit different dietary preferences. Whether you’re hosting a brunch, packing for a picnic, or simply craving a savory snack, this Perfectly Crispy Scotch Egg Recipe is sure to impress.
Ingredients:
For the Eggs:
- 4 large eggs
- Water for boiling
- Ice water for cooling
For the Sausage Coating:
- 450g (1 lb) sausage meat
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon chopped fresh parsley (optional)
For the Coating:
- 1 cup all purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
For Frying:
- Vegetable oil or canola oil for deep frying
Instructions:
1: 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 simmer and cook for 5-6 minutes for soft boiled eggs or 8 minutes for hard boiled eggs. Remove the eggs from the boiling water and transfer them to an ice water bath to cool completely.
2: Prepare the Sausage Mixture: In a bowl, combine the sausage meat, salt, pepper, smoked paprika, garlic powder, onion powder, and parsley. Mix until well combined.
3: Peel the Eggs:Once the eggs are cool, carefully peel off the shells. Set the peeled eggs aside.
4: Assemble the Scotch Eggs: Divide the sausage mixture into four equal portions. Flatten each portion into a thin patty in your hands. Place a peeled egg in the center of the sausage patty and gently wrap the sausage around the egg, ensuring it’s fully enclosed. Smooth out any seams.
5: Coat the Scotch Eggs: Prepare three separate bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with salt, pepper, and paprika. Roll each sausage wrapped egg in the flour, then dip it in the beaten egg, and finally coat it in the breadcrumb mixture.
6: Fry the Scotch Eggs: Heat the oil in a deep pan or fryer to 350°F (175°C). Carefully lower each coated egg into the hot oil and fry for 6-8 minutes, turning occasionally, until golden brown and crispy. Remove the eggs from the oil and place them on a paper towel lined plate to drain excess oil.
Notes:
- For a healthier version, you can bake the Scotch eggs in the oven at 400°F (200°C) for 20-25 minutes or until golden brown.
- Experiment with different seasonings or sausage types, such as spicy Italian sausage or chicken sausage.
- Serve with mustard, ketchup, or a dipping sauce of your choice for added flavor.
- To make ahead, assemble the eggs up to the breadcrumb stage and refrigerate them for up to 24 hours before frying.
Perfectly Crispy Scotch Egg Recipe
Ingredients
- For the Eggs:
- 4 large eggs
- Water for boiling
- Ice water for cooling
- For the Sausage Coating:
- 450 g 1 lb sausage meat
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon chopped fresh parsley optional
- For the Coating:
- 1 cup all purpose flour
- 2 large eggs beaten
- 1 cup panko breadcrumbs
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- For Frying:
- Vegetable oil or canola oil for deep frying
Instructions
- 1: 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 simmer and cook for 5-6 minutes for soft boiled eggs or 8 minutes for hard boiled eggs. Remove the eggs from the boiling water and transfer them to an ice water bath to cool completely.
- 2: Prepare the Sausage Mixture: In a bowl, combine the sausage meat, salt, pepper, smoked paprika, garlic powder, onion powder, and parsley. Mix until well combined.
- 3: Peel the Eggs:Once the eggs are cool, carefully peel off the shells. Set the peeled eggs aside.
- 4: Assemble the Scotch Eggs: Divide the sausage mixture into four equal portions. Flatten each portion into a thin patty in your hands. Place a peeled egg in the center of the sausage patty and gently wrap the sausage around the egg, ensuring it’s fully enclosed. Smooth out any seams.
- 5: Coat the Scotch Eggs: Prepare three separate bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with salt, pepper, and paprika. Roll each sausage wrapped egg in the flour, then dip it in the beaten egg, and finally coat it in the breadcrumb mixture.
- 6: Fry the Scotch Eggs: Heat the oil in a deep pan or fryer to 350°F (175°C). Carefully lower each coated egg into the hot oil and fry for 6-8 minutes, turning occasionally, until golden brown and crispy. Remove the eggs from the oil and place them on a paper towel lined plate to drain excess oil.
Notes
- For a healthier version, you can bake the Scotch eggs in the oven at 400°F (200°C) for 20-25 minutes or until golden brown.
- Experiment with different seasonings or sausage types, such as spicy Italian sausage or chicken sausage.
- Serve with mustard, ketchup, or a dipping sauce of your choice for added flavor.
- To make ahead, assemble the eggs up to the breadcrumb stage and refrigerate them for up to 24 hours before frying.
