Buzz
Scotch eggs (meat-wrapped fried eggs) are a popular dish often found in pubs, but they also make for a delightful snack or appetizer. This dish requires some preparation as you need to wrap boiled eggs in seasoned sausage meat. Start by boiling the eggs to your desired firmness and then wrap them in the sausage meat. Roll the wrapped eggs in flour, beaten egg, and breadcrumbs, then fry them in hot oil until golden brown.
Ingredients
- 7 eggs
- 450g ground pork sausage meat
- Worcestershire sauce
- 1 tablespoon (20g) mustard
- 2 teaspoons (5g) cornstarch
- 1/4 teaspoon (0.5g) ground nutmeg or nutmeg powder
- 2 chopped sage leaves
- 2 sprigs of thyme, chopped
- 1/4 cup (60ml) milk
- 1/2 cup (60g) flour
- 2 cups (180g) Panko breadcrumbs
- Kosher salt and freshly ground black pepper to taste
- Canola or vegetable oil for frying
Make 6 Scotch eggs
Steps
Boil the eggs
Gather and prepare all ingredients.
Place 6 eggs into a pot and add enough water to cover them. Use a pot with at least 2 liters capacity, ensuring the eggs are submerged in cold water by about 2.5 cm.
- You can use any type of egg you prefer. If using large eggs, you may need more ground meat. If using smaller eggs (like quail eggs), you can make more than 6 eggs.
Bring the water to a boil, then turn off the heat. Increase the heat to bring the water to a rapid boil, then turn off the heat and cover the pot.
Let the eggs sit in the hot water for 5-8 minutes. If you prefer runny yolks, remove the eggs after 5 minutes. For soft-boiled eggs, take them out after 6 minutes. For fully cooked eggs, leave them in the water for 6-8 minutes.
Thả trứng vào nước đá và ngâm 5 phút. Chuẩn bị một bát nước đá đặt trên bàn. Dùng thìa có lỗ để vớt từng quả trứng ra khỏi nước nóng và thả vào nước đá. Để cho trứng lạnh trong 5 phút.
- Nước đá sẽ giúp cho trứng không chín thêm.
Chắt nước và bóc vỏ trứng. Lấy trứng đã lạnh ra khỏi nước đá và đập trứng trên bàn. Cẩn thận bóc vỏ trứng và rửa từng quả trứng để loại bỏ tất cả các mẩu vỏ trứng.
- Để trứng qua một bên trong khi bạn chuẩn bị hỗn hợp xúc xích.
Bọc trứng trong thịt làm xúc xích
Trộn thịt lợn, sốt Worcestershire, mù tạt, bột nhục đậu khấu và thảo mộc. Cho 450 g thịt lợn xay làm xúc xích vào bát trộn cùng với 1 thìa canh (15 ml) sốt Worcestershire, 1 thìa canh (20g) mù tạt cay, 2 thìa cà phê (5g) tinh bột ngô, ¼ thìa cà phê (0,5g) bột vỏ nhục đậu khấu hoặc hạt nhục đậu khấu, 2 lá xô thơm băm nhỏ và 2 nhánh cỏ xạ hương băm nhỏ.
- Trộn cho đến khi hỗn hợp thịt hoà quyện hoàn toàn.
- Bạn có thể dùng các loại thịt băm ưa thích của mình, chẳng hạn như thịt gà, cừu, bò hoặc gà tây.
Chia hỗn hợp thịt thành 6 phần. Trải giấy nến hoặc đặt chiếc đĩa lên bàn. Dùng thìa to hoặc tay để chia hỗn hợp thịt thành 6 phần và đặt trên đĩa hoặc giấy nến.
- Đảm bảo chia đều các phần thịt xay.
Wrap the sausage meat around each egg, ensuring it's fully covered. Take a portion of the sausage meat and place it in the palm of your hand. Flatten the meat into a round shape, then place a peeled egg in the center and wrap the meat around the entire surface of the egg.
- Continue wrapping the remaining eggs in the same way.
- Make sure the meat coating is even to ensure the eggs cook evenly.
Coat the eggs in breadcrumbs
Prepare the egg wash, flour, and breadcrumbs. Set up three shallow bowls on the counter. Crack the remaining egg into a bowl and beat it with ¼ cup (60 ml) of milk. Measure ½ cup (60 g) of flour into one bowl and add 2 cups (180 g) of Panko breadcrumbs to another bowl.
- You can skip the breadcrumbs and use only flour, but the Scotch eggs won't be as crispy.
- Instead of Panko breadcrumbs, you can use dry bread crumbs, crushed cornmeal, or instant cornmeal like Golden Morn.
Dip each egg into the flour. Take each meat-wrapped egg and dip it into the flour bowl. Gently roll the egg to ensure it's evenly coated with flour. Lift the egg and shake off any excess flour into the bowl.
Dip each flour-coated egg into the egg wash mixture. Place the floured egg into the egg and milk mixture. Roll the egg a few times to ensure it’s fully covered with the mixture, then lift it out and let any excess egg drip back into the bowl.
Coat each egg in breadcrumbs. Roll the eggs in breadcrumbs until they're fully covered.
- Place the coated eggs on a plate if you're not frying them immediately.
Fry the Scotch eggs
Chill the Scotch eggs for 30 minutes. Place the coated eggs in the refrigerator to cool while heating the oil.
Heat the oil to 177°C to a depth of about 5 cm. Pour vegetable oil or canola oil into a 6-liter pot, filling it up to 5 cm. Turn the heat to medium-high. Place a frying thermometer into the oil and continue heating until it reaches 177°C.
- If you don't have a thermometer, you can test the temperature by dropping a small piece of bread into the oil. If the oil is hot enough, the bread will sizzle and turn golden, but not burn.
- If you prefer baking the Scotch eggs instead of frying, place the meat-wrapped eggs on a baking tray without oil. Bake in the oven at 204°C for 35 minutes. The sausage meat should be fully cooked.
Fry half of the Scotch eggs for 7 minutes. Gently place 3 chilled Scotch eggs into the hot oil. They will sizzle and turn golden. Use a long spoon to gently turn the eggs while frying. Use a slotted spoon to remove the eggs when all sides are golden.
- Wait for the oil to return to the proper temperature before frying the remaining eggs.
- Frying times may vary depending on the thickness of the meat coating and how evenly the crust is formed. To ensure the meat is fully cooked, you can place the fried eggs in an oven preheated to 190°C for a few minutes.
Let the Scotch eggs cool for 10 minutes before serving. Place the Scotch eggs on a plate lined with paper towels to absorb excess oil. Wait a few moments before serving them with your favorite sauce, such as ketchup or mustard.
- Store any leftover Scotch eggs in the refrigerator in an airtight container for up to 1 week. You can eat them cold or reheat them in the oven to warm up.
Tips
- Sausage meat usually contains enough salt and pepper, but you can add extra seasoning if you're using plain ground meat.
- Do not use fresh breadcrumbs, as they will soak up too much oil.
Warnings
- Pregnant women, young children, or those with weakened immune systems should eat well-cooked boiled eggs, as undercooked eggs may pose a risk of salmonella infection.
Things You Will Need
- 2-liter pot with a lid
- Slotted spoon
- Mixing bowl
- Shallow bowl
- Measuring cup and spoon
- Knife and cutting board
- Parchment paper or plate
- 6-liter pot
- Deep-fry thermometer
