Name: Scotch eggs: the recipe for Scotch eggs
Prep time: 2700 min
Yield: 10 Pieces
Cuisine: Italian
Ingredients: 10 eggs; 1.1 lb ground pork; 1.1 lb sausage (removed casing); 2 tbsp mustard; 1 tsp chives (dried or fresh); 1 tsp nutmeg (heaping); 1 bunch parsley; 5 eggs; as needed flour; 2 cups breadcrumbs; as needed high-oleic sunflower oil (high-oleic - frying oil)

Scotch eggs: the recipe for the famous scotch eggs, which in fact were invented in England! If you don’t know how to cook eggs, this is definitely one of the most enjoyable ways. Certainly there are many easy and quick egg recipes, but this one is a little special: soft-boiled eggs wrapped in pork, then breaded and fried to become an exceptional appetizer, very original for us Italians, perfect to serve at Christmas and to prepare even the day before, and also great for Easter. The scotch egg is a traditional British dish which, after a period of absence and neglect, has returned to the menus of English gastropubs. But where does this recipe come from? Some think the scotch egg was invented in 1738 inside the luxurious Fortnum & Mason department store in London, where it was advertised as travel food, ideal for picnics and an inexpensive alternative to take on outings. According to a more recent and likely theory, the scotch egg was created last century in Yorkshire at the restaurant William J. Scott & Sons. As for the name, which has nothing to do with Scotland, it seems to derive from the verb to scotch meaning to wrap. So scotch egg likely refers to the meat that wraps the egg. But now it’s time to run to the kitchen to make them together; before that, if you want to stay updated on new recipes you can follow my page Facebook and my profile Instagram.

Ingredients to make scotch eggs

10 eggs
1.1 lb ground pork
1.1 lb sausage (removed casing)
2 tbsp mustard
1 tsp chives (dried or fresh)
1 tsp nutmeg (heaping)
1 bunch parsley
5 eggs
as needed flour
2 cups breadcrumbs
as needed high-oleic sunflower oil (high-oleic – frying oil)

Tools

Pot
Bowls
Plastic wrap
Slotted spoon

Preparation of scotch eggs

For this recipe you must decide the degree of doneness for the eggs: you can cook them hard-boiled, or keep them soft-boiled. In the first case cook them for 10 minutes from boiling; in the second case place room-temperature eggs in a small pot with cold water, put on the heat and bring to a boil. Cook for 3 minutes, drain immediately and stop the cooking under cold running water.

To make scotch eggs, collect the ground meat and the sausage (with the casing removed) in a bowl (choose the simplest sausage you can find and not too heavily seasoned). Add the fresh or dried chives, mustard, nutmeg and chopped parsley. Mix well until you obtain a homogeneous mixture.
Once the eggs are cooked and cooled, peel them: note that less fresh eggs peel more easily than very fresh ones. Take a portion of the meat mixture and spread it on a sheet of plastic wrap, flatten it well and place the egg on top.
With the help of the plastic wrap, make sure the meat covers the entire egg evenly, remove any excess, and once you have formed a meat coating around the egg about 3/16″ thick (about 0.2 in), wrap tightly in the plastic wrap and set aside.
Shape all the scotch eggs, place in the refrigerator for 10 minutes and meanwhile beat the eggs and prepare the breadcrumbs and flour for breading.
Unwrap the eggs one at a time, coat them in flour making sure it adheres evenly, then dip into the beaten egg and drain off the excess before passing to the breadcrumbs for the actual breading.
Carefully lower the eggs, a few at a time, into hot frying oil (338°F) and cook until you see a little liquid come out (the meat always releases some juices when it cooks): it will only take a few minutes. Once you obtain a nice crispy crust, collect with a slotted spoon and place on kitchen paper.
Your scotch eggs are ready. I prefer them hot, but in reality they are often served cold. You can prepare the scotch eggs in advance and fry them shortly before serving, or cook them a few hours earlier and serve cold.