Scotch Eggs
I love these! I made these at Warwick Academy High School in Bermuda. Somewhere around 1990.
I love these! I made these at Warwick Academy High School in Bermuda. Somewhere around 1990.
- Carbohydrate 0.7294 g
- Cholesterol 305.06 mg
- Fat 7.4918 g
- Fiber 0 g
- Protein 9.0576 g
- Saturated Fat 2.31528 g
- Serving Size 1 1 Serving (72g)
- Sodium 92.8 mg
- Sugar 0.7294 g
- Trans Fat 1.29274 g
- Calories 109 calories
Step-by-step
- If using sausages, remove skins and using a little flour; shape each one on a board into a circle large enough to wrap around each egg.
- Coat eggs completely with meat, making sure all the joints are sealed.
- Dip the sausage covered eggs into beaten egg and then toss in breadcrumbs.
- Toss gently to remove excess crumbs.
- Fry in hot oil until evenly browned. Drain on kitchen paper.
- Serve hot or cold.
- Garnish with parsley, watercress or tomato wedges and accompany with a salad if you want.
Standard ingredient lists provide measurements and sequence, but they leave out the physics of binding raw meat around a fully cooked oval. Achieving a uniform layer requires pressing the sausage meat to an even thickness of roughly one-quarter inch before wrapping, which prevents dense clumps from forming on one side and raw patches from remaining underneath the breadcrumbs. Controlling the oil temperature matters significantly during the submersed frying stage, as excessive heat burns the outer crumbs before the inner sausage cooks through completely.
- Maintain deep frying oil at 375 degrees Fahrenheit to ensure the exterior reaches a deep golden brown while the sausage cooks entirely within four to five minutes.
- Use fine, dry breadcrumbs rather than coarse panko, because fine crumbs adhere more uniformly to the egg wash and create a barrier that prevents grease absorption.
- Store leftover wrapped eggs in an airtight container in the refrigerator for up to three days, and reheat them in a 350-degree oven for ten minutes to restore crispness to the crust.
Proper draining on absorbent kitchen paper immediately after frying removes surplus surface oil. Serving these protein-rich snacks alongside bitter greens cuts through the rich profile of the fried sausage meat.
