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Scotch eggs

(4.00/5 - 7 votes)

Boiled eggs (my favorite)encased in a herb flavored sausage meat, then breaded and fried to a golden perfection and the result - a mouthwatering, scrumptiously, yummy dish !!! "Scotch eggs", despite popular belief, Scotch eggs are not actually Scottish. An article in "The Historic Food Blog" interestingly puts up a theory that their origin begins much earlier in India. They evolved from an Indian dish called Nargisi Kofta, (a dish from the Mughlai cuisine, which is even now, quite popular in North India).

  • Scotch Eggs
  • Scotch Eggs, Photo 2
  • Scotch Eggs, Photo 3
  • Scotch Eggs, Photo 4
Recipe type:
Main Dish
Number of serving:
4 servings
Preparation:
20 min
Cook time:
15 min
Ready in:
35 min
Difficulty:
Very Easy

Ingredients

5 medium eggs
250 gms sausages, minced
1 beaten egg
100 g breadcrumbs
oil for frying

Preparation

Step 1

Hard boil the eggs by placing them in cold water, bring the water to a boil and then simmer the eggs for 5 minutes.

Then pop them in cold water to cool them. Once cool, gently peel the eggs.

Step 2

Finely mince the sausages. Sausage meat is usually seasoned and needs no additional flavoring but if you are using any other meat, be sure to season it well.

Add 1 egg to the minced sausage meat if the mixture is too dry, otherwise it will not mould properly around the eggs.

Step 3

Take a handful of the mince and flatten it in your hand. Cover the egg completely with a thin layer of the mixture.

Step 4

Dip the covered egg into the beaten egg and then roll into the breadcrumbs till fully covered.

Step 5

Heat 3 Tbsp oil in a large saucepan till really hot. Fry the scotch egg for 8-10 minutes, turning them till they are nicely browned on all sides. I prefer to shallow fry my eggs, but if you feel like being a little indulgent, just go ahead and deep-fry the eggs.

Step 6

Alternately, you can also spray the eggs with a little oil and bake them in a preheated oven at 200 C for 15 minutes until golden and cooked through.

Step 7

Serve these warm or cold, whole or sliced with a Ceaser salad or a coleslaw on the side.

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