Scotch eggs are a traditional Scottish dish made of hard-boiled eggs, ground beef or sausage, and breadcrumbs, fried in oil. They are a hearty, meaty snack and can be served hot or cold.
In the film So I Married an Ax Murderer, Mike Myers’ character comments that he thinks “most Scottish cooking is based on a dare”. Scotch eggs appear to fall into that category at first glance, but they’re surprisingly tasty. Scotch or Scotch eggs are not for those averse to eating meat, as they essentially consist of hard-boiled eggs, ground beef or sausage, and breadcrumbs.
Much of Scotland’s local cuisine is hearty, rather than low-fat or vegetarian, making it ideal for those who don’t have to worry as much about cholesterol or weight gain. Scotch eggs are no different. Not for vegetarians, a cross section of typical Scotch eggs will have hard boiled egg in the middle, surrounded by a layer of sausage ground beef and finally a layer of breadcrumbs. The whole concoction is then fried in oil.
The first ingredient is, of course, hard-boiled eggs. After cooking, the eggs must be peeled and refrigerated. While the eggs are chilled, the sausage can be prepared. About a pound of sausage meat is needed for every half dozen eggs. Sausage meat can be mixed with spices and seasonings such as mace, pepper, parsley, sage and salt, in a combination that suits the taste of the cook.
The next step in making eggs is to take peeled cold hard-boiled eggs and roll them in a little flour, although some cooks skip this step. The prepared sausage is then divided into equal portions, one portion for each egg. The meat preparation is wrapped and pressed around each egg, so that the eggs are evenly covered by a layer of sausage, with no holes. This step is critical to producing a mouthwatering result, so make sure there are no gaps in the sausage mixture.
A raw egg should be beaten and used to coat sausage covered eggs. Each egg is then rolled in breadcrumbs. You may need to crush breadcrumbs into the meat, depending on how well they or don’t stick. The eggs are then fried in hot oil that has reached 185°C for 5-6 minutes. Make sure the outer layer is golden brown and the sausage is fully cooked through.
For those who don’t own deep fryers, eggs can be fried in oil in a deep frying pan. Eggs should be turned often to ensure even cooking. Scotch eggs can be served hot, after the oil has been drained from them. It’s also helpful to wipe the excess oil off the eggs with a paper towel. If eggs are to be served cold, they can be refrigerated and reheated later, or served as a cold snack.
Scotch eggs are a great picnic food and can also be served as an appetizer or side dish. For those looking to cook or sample Scottish cuisine without resorting to haggis, Scotch eggs are a great introduction.
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