Welcome to the kitchen with Dadcook!
If you’re looking for the perfect treat to impress your guests, one that combines irresistible crunchiness with a soft and flavorful center, you’re in the right place.
Today we are not preparing a simple appetizer, but a true classic of British pubs that has conquered tables worldwide.
My journey in flavors today stops at a recipe that calls back to the artisanal care you love so much in my most beloved dishes, like SAUSAGES AND BROCCOLI RABE, a simple preparation that smells of tradition and conviviality.
But cooking is also about contrasts and different textures.
If you’re among those who love character-rich recipes like my CALABRIAN BAKED PASTA, or are looking for a fancy and “rock” idea for a buffet like the SAVORY PIES I often prepare, you’ll love the mix of pork, sausage, and mustard that wraps each egg.
After experimenting with the delicacy of BAKED SALMON WITH ASPARAGUS, today we get our hands dirty with a preparation that’s an ode to gluttony.
Today’s secret?
A golden breading hiding a tasty surprise. Strap on your apron and get ready: let’s discover how to turn a few simple ingredients into a masterpiece of flavor that will leave everyone speechless!
- Difficulty: Medium
- Cost: Very cheap
- Rest time: 10 Minutes
- Preparation time: 25 Minutes
- Portions: 4 People
- Cooking methods: Boiling, Frying
- Cuisine: International
- Seasonality: Spring, Summer, All seasons
Ingredients
- 6 eggs
- 7 oz ground pork
- 7 oz sausage
- 1 tbsp mustard
- 1 pinch salt
- 1 pinch black pepper
- 5.3 oz breadcrumbs
- 4 cups peanut oil
Tools
- 1 Bowl Pyrex
- 1 Bowl Pyrex
- 1 High-Sided Casserole Alluflon
- 1 Slotted Spoon Fackelmann
Steps
The heart of the recipe: the eggs and the meat casing
Start by boiling 4 eggs.
For this recipe, ideally cook them for about 6 minutes from boiling: we want a yolk that remains slightly creamy.
Once ready, immediately run them under cold water to stop cooking and peel them gently.
In the meantime, in a bowl, prepare the filling: combine the pork, crumbled sausage, and mustard.
Add a pinch of fine salt and a grind of black pepper to give character to the mix.
Now take a portion of meat and flatten it on the palm of your hand: a little trick, if the mixture seems too sticky, lightly moisten your hands with water or a drop of oil.
Place the egg in the center and carefully wrap it to form an even and compact coating, ensuring there are no cracks.
The double breading for a “crunch” result
Once you’ve prepared all your meat casings, move to the breading phase.
Beat the remaining 2 eggs in a shallow dish with a pinch of salt.
Roll each piece first in the egg and then in the breadcrumbs.
To achieve that extra crunch you see in my photo, repeat the step: again in the egg and again in the breadcrumbs.
This trick will create an irresistible golden shell. The golden frying
Heat plenty of peanut oil in a high-sided saucepan.
When the oil is hot, immerse the eggs a few at a time to prevent the temperature from dropping.
Fry them for about 5-7 minutes, turning them gently until they are evenly golden and the meat inside is perfectly cooked.
Once ready, drain them well on absorbent paper to remove excess oil.
Plating and tasting
It’s the most anticipated moment!
Place your Scotch eggs on a bed of fresh arugula and, if you like, add a final touch of flake salt on top.
Cut them in half to show the perfect core to your guests and serve them while still warm.
The contrast between the flavorful meat and the crunchy crust will win you over at the first bite!
Storage
Scotch Eggs are at their best just made when the crust is still crispy, but here’s how to handle them if there are leftovers:
In the fridge:
You can store them in an airtight container for up to 2 days.
How to reheat:
To retain crispiness, avoid the microwave.
Place them in a hot oven at 350°F for about 5-8 minutes or better yet, in the air fryer for 3-4 minutes.
In the freezer:
You can freeze them raw (after breading).
When you want to eat them, you can fry them directly from frozen, slightly increasing the cooking time at not too high a flame.
Dadcook’s tips
Peeling:
To peel eggs perfectly without breaking them, add a teaspoon of vinegar to the boiling water and, once cooked, tap them gently before immersing them in ice water.
Oil temperature:
If you don’t have a thermometer, dip the tip of a toothpick or a pinch of breadcrumbs: if it sizzles immediately creating lots of bubbles, the oil is ready.
Compactness:
When wrapping the egg with the meat, make sure to press well to eliminate any air pockets; this will prevent the casing from opening during cooking.
Variations
Spicy Note: If you like a bold taste, you can add a teaspoon of Calabrian ‘nduja to the pork and sausage mixture.
Alternative Breading:
For an even more “rock” crunch, replace the classic breadcrumbs with Panko or coarsely crushed cornflakes.
Baked: For a lighter version, you can bake them in a fan-assisted oven at 400°F for about 20 minutes, being sure to spray them with a bit of oil spray to promote browning.
Notes
The salt: Remember that sausage is already salty, so season the mixture with care to not overpower the delicate flavor of the egg.
Quality of ingredients:
Since this is a recipe with few elements, the quality of the meat and the freshness of the eggs make a real difference in the final result.
Did you try this recipe?
I hope these Scotch Eggs, with their crunchy crust and flavorful core of sausage and mustard, bring an original and delightful touch to your table!
It’s a character-rich preparation, perfect for a different appetizer or an outdoor picnic, which I hope will become one of your go-to dishes to impress friends.
If you have questions about cooking, curiosity about the ingredients, or variations to suggest, write to me in the comments below: I always read everything with pleasure and love to discover how you bring a bit of my kitchen into your homes.
And don’t forget to follow me on DadCook to not miss the latest news and all the “rock” recipes I publish every week!
FAQ (Questions and Answers)
Can I prepare Scotch Eggs in advance?
Yes, you can boil the eggs and prepare the meat mixture the day before.
I recommend breading and frying them at the last moment to ensure maximum crunchiness of the outer shell.What can I use instead of pork?
If you want a different taste, you can try a mix of beef and sausage or use ground chicken for a slightly leaner version, remembering that sausage is essential to keep the filling juicy.
Why does the meat come off the egg after cooking?
This happens if there is air between the egg and the meat or if the hard-boiled egg is too moist.
Make sure to dry the boiled eggs well before wrapping them and to compact the coating well with your hands.Can I make them in the air fryer?
Absolutely yes!
Spray them with a bit of seed oil and cook at 400°F for about 10-12 minutes until they are well golden.
The result will be less “rich” compared to traditional frying but still very tasty.
