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 heart, you’re in the right place.
Today, we’re not preparing just a simple appetizer, but a true classic of British pubs that has conquered tables around the world.
My journey into flavors today makes a stop in a recipe that echoes 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 the kitchen is also made of contrasts and different textures.
If you’re among those who love recipes rich in character like my BAKED PASTA CALABRESE STYLE, or you’re looking for a tasty and “rock” idea for a buffet like the SAVORY PIES I often prepare, you will 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 is a hymn to indulgence.
Today’s secret?
A golden breading that hides a flavorful surprise. Put on your apron and get ready: let’s discover how to turn a few simple ingredients into a masterpiece of taste 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
- Energy 460.22 (Kcal)
- Carbohydrates 7.53 (g) of which sugars 0.91 (g)
- Proteins 30.85 (g)
- Fat 33.77 (g) of which saturated 3.86 (g)of which unsaturated 6.99 (g)
- Fibers 0.63 (g)
- Sodium 1,140.22 (mg)
Indicative values for a portion of 215 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 6 eggs
- 7.05 oz ground pork
- 7.05 oz sausage
- 1 tbsp mustard
- 1 pinch salt
- 1 pinch black pepper
- 1 cup breadcrumbs
- 4.23 cups peanut oil
Tools
- 1 Bowl Pyrex
- 1 Bowl Pyrex
- 1 High-sided saucepan Alluflon
- 1 Skimmer Fackelmann
Steps
The Heart of the Recipe: The Eggs and Meat Case
Start by boiling 4 eggs.
For this recipe, an ideal cooking time is about 6 minutes from boiling: we want a slightly creamy yolk.
Once ready, immediately run them under cold water to stop the cooking process and peel them gently.
Meanwhile, 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 add character to the mix.
Now take a portion of meat and press it onto the palm of your hand: a small trick, if the mixture seems too sticky, slightly wet your hands with water or a drop of oil.
Place the egg in the center and wrap it carefully to form a uniform and compact coating, ensuring there are no cracks.
The Double Breading for a “Crunch” Result
Once you have prepared all your meat cases, move on to the breading phase.
Beat the remaining 2 eggs in a deep dish with a pinch of salt.
Dip each piece first in the egg and then in the breadcrumbs.
To achieve that extra crunchiness 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 Fry
Heat plenty of peanut oil in a high-sided saucepan.
When the oil is hot, immerse the eggs a few at a time to avoid lowering the temperature.
Fry them for about 5-7 minutes, gently turning them until they are evenly golden and the internal meat is perfectly cooked.
Once ready, drain them well on absorbent paper to remove excess oil.
Plating and Tasting
It’s the most awaited moment!
Arrange your Scotch eggs on a bed of fresh arugula and, if you like, add a final touch of flaky salt on top.
Cut them in half to show the perfect heart to your guests and serve them warm.
The contrast between the flavorful meat and the crunchy crust will captivate you at the first bite!
Storage
Scotch Eggs are best enjoyed freshly made when the crust is still crispy, but here’s how to manage 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 maintain the crispiness, avoid the microwave.
Heat them in a hot oven at 356°F for about 5-8 minutes or, better yet, in an air fryer for 3-4 minutes.
In the freezer:
It’s possible to freeze them raw (after breading).
When you want to eat them, fry them directly from frozen, slightly extending the cooking times at not too high a flame.
Dadcook’s Tips
Peeling:
To perfectly peel the eggs without breaking them, add a teaspoon of vinegar to the boiling water and, once cooked, gently “tap” them before dipping 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 many bubbles, the oil is ready.
Compactness:
When wrapping the egg with the meat, make sure to press well to eliminate any air bubbles; this will prevent the case from opening during cooking.
Variations
Spicy Note: If you like a strong taste, you can add a teaspoon of Calabrian ‘nduja to the pork and sausage mix.
Alternative Breading:
For an even more “rock” crunchiness, replace the classic breadcrumbs with Panko or coarsely crushed cornflakes.
Baked: For a lighter version, you can bake them in a fan oven at 392°F for about 20 minutes, taking care to spray them with a little oil spray to promote browning.
Notes
Salt: Remember that the sausage is already savory, so dose the salt in the mixture carefully so as not to overshadow the delicate taste of the egg.
Quality of ingredients:
As this is a recipe with few elements, the quality of the meat and the freshness of the eggs really make a difference in the final result.
Have you tried this recipe?
I hope these Scotch Eggs, with their crispy crust and flavorful sausage and mustard heart, bring an original and tasty touch to your table!
It’s a preparation full of character, perfect for an unusual appetizer or an outdoor picnic, which I hope will become one of your go-to dishes to impress friends.
If you have questions about the cooking, curiosity about the ingredients, or variants to suggest, write to me in the comments below: I always read everything with pleasure and love discovering how you bring a touch 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
Can I prepare Scotch Eggs in advance?
Yes, you can boil the eggs and prepare the meat mixture even the day before.
However, I recommend breading and frying them at the moment to guarantee maximum crispiness of the outer shell.What can I use instead of pork?
If you prefer a different taste, you can try a mix of beef and sausage or use ground chicken for a slightly leaner version, remembering that the sausage is essential to keep the filling juicy.
Why does the meat detach from the egg after cooking?
This happens if there is air between the egg and meat or if the hard-boiled egg is too moist.
Make sure to dry the hard-boiled eggs well before wrapping them and compact the coating with your hands.Can I make them in the air fryer?
Absolutely yes!
Spray them with a little seed oil and cook them at 392°F for about 10-12 minutes until they are well golden.
The result will be less “heavy” than traditional frying but still very tasty.
