A simple hard-boiled egg surrounded by spicy sausage and herbs, panfried crisp. Perfect meal any time and a pub classic.
I just got back from what I call my “Brexit Tour”, visiting London and parts of Scotland.
On our first day in London, our friend Nicole took us to Borough Market. First stop? The Scotchtails Scotch Egg food stand, where they make artisan scotch eggs. Sure, the Scotch Egg with Salad involved about 4 leaves of greenery (which tended to be a recurring theme of scarce vegetable and roughage supply), but the Scotch Egg was delicious. Perfect food after a long flight and no sleep.
I figured it couldn’t be that hard to make, right? It’s just an egg surrounded by meat! And these things are at every food market in every possible iteration. We visited Broadway Market in London and I saw this lovely food stand by Finest Fayre. You can get a Scotch Egg made with haggis, which is actually delicious!
Turns out making scotch eggs is pretty easy. I used a Jamie Oliver recipe to guide me, with a bit of freelancing. I skipped the deep frying and simply browned mine on each side by pan-frying them, which admittedly, made them more square-shaped in parts rather than the perfect balls you see at the food stands, but we can’t all be perfect! They tasted amazing. I also didn’t have dry mustard so I threw in some honey mustard I had in the fridge. I also made these with gluten-free flour and gluten-free breadcrumbs. But you can make them with any kind of breadcrumb. Panko breadcrumbs would give a wild crunch.
So here is your RTI:
- If you want a slightly runnier egg, hard boil them for less time. I hard boiled mine for about 5 minutes. You can go with 2 or 3 minutes.
- Whatever sausage or meat you use will be the predominant flavour.
- I needed 5 sausages to cover 4 eggs. I could probably get it down to one sausage per egg if I was a bit more judicious in the wrapping.
- Using the fresh herbs really brightens the sausage, even if the sausage is already well-seasoned.
- Generously sprinkle the flour on your little plate. Do the same with the breadcrumbs. Keep both nearby as you may need to add more.
- Pot to hard boil your eggs
- Bowl for cleaned, floured eggs
- 3 little plates or bowls for the flour, beaten egg and breadcrumbs
- A larger plate to place the scotch eggs on before you place them in the pan to pan fry
- A frying pan
- A cookie sheet to finish off scotch eggs in the oven
- 4 eggs
- plus 1 egg, whisked
- 5 hot Italian sausages (normal-sized, not breakfast-sized) or other sausage
- bunch of chives, minced
- bunch of Italian flat leaf parsley, minced
- flour (I used gluten-free flour), enough to cover the bottom of the plate
- breadcrumbs (I used gluten-free breadcrumbs), enough to cover the bottom of the plate
Here’s your “How”:
- Place 4 eggs in pot of cold water and bring to boil. Boil for 2-3 minutes for runnier eggs, 5 minutes for harder yolks. Then pour out the hot water and bathe eggs in cold water. Allow to cool. Then peel when cooled enough to handle.
- Wash and clean your herbs and mince. Set aside.
- Remove the sausage meat from the casing
- Place the sausage meat, chives, parsley, pinch of pepper (if using) in a bowl and mix until just blended. Then separate into 4 patties.
- Place flour in one small bowl and spread around
- Whisk one egg for the egg wash and pour into small bowl or flat plate
- Place breadcrumbs in small bowl or flat plate
- Heat oil on the stove in your frying pan
- Take a hard boiled egg and roll it in flour until it is lightly coated
- You can lightly flour your hand to reduce stickiness. Take one sausage meat pattie and place the egg in the middle, then work the meat around the egg until it is sealed.
- Take the sausage ball and roll it in the flour, then in the egg, then in the breadcrumbs and set aside. This part can get messy and sticky, but that’s the fun part.
- Do the same with the rest of the sausage patties and eggs.
- Pre-heat your oven to 350F
- Place the scotch eggs in your frying pan and pan fry, gently turning the scotch egg around as it browns all over.
- Once browned, place the scotch eggs on your baking sheet and put in the oven to bake for 10-15 minutes
- Your’e done!