Easy Scotch Eggs Recipe - Danny's Delight (2024)

FAQs

How to stop Scotch eggs splitting when cooking? ›

Here's what I've been doing: I roll the hard boiled egg in flour, and then apply about a golf ball size portion of the pork patty mixture taking extra care to make sure it's fully covering the egg. I then roll them in egg wash and cover with panko bread crumbs.

Cooked Scotch Eggs will keep in the fridge for 3-4 days. If you are preparing Scotch Eggs in advance and want to store them until you're ready to cook, you can store Uncooked Scotch Eggs in an airtight container in the refrigerator for up to 3 days. You can freeze Scotch eggs for around three months.

So why is it called a Scotch Egg? A traditional Scotch Egg is a boiled egg coated in pork sausage meat, with an outer crust of breadcumbs. The deep fried snack is called a Scotch Egg because the process of mincing the meat to go around the egg is known as scotching.

Let eggs sit and rest for a few minutes while you preheat your oil. You can either deep fry or pan fry these. If you need to make a large batch of these, lightly fry and then keep warm in a 250°F oven until ready to serve.

Salt or vinegar in the water will help coagulate the whites of cracked eggs as they spread into the water.

A room-temperature scotch egg can be enjoyable, but a warm egg will express itself in an altogether more elevated way. It's like watching Barcelona play football.

Look for any noticeable mold or discoloration - these are big red flags. Also, if the eggs smell off or sour, that's a strong signal that they have spoiled. Trust your gut: if you taste them and they seem odd, it's best to err on the side of caution and not eat them.

It is generally not safe to eat meat or eggs after their expiration date. The expiration date on food products is the date after which the manufacturer can no longer guarantee the safety or quality of the product.

If you'd like to make the Scotch eggs one day in advance, boil the eggs and wrap them in sausage. Instead of immediately cooking, store the prepared eggs in an airtight container in the refrigerator. Fry them immediately before you plan to serve them.

It has also been suggested that they were originally called "scorch" eggs, as they were cooked over an open flame, though according to surviving recipes they were deep-fried in lard.

Are Scotch eggs good or bad for you? ›

As long as your two other meals of the day are giving you the fibre, carbohydrates, and other nutrients you need, a double scotch egg could justifiably be called a nutritious meal, as long as it's served with a vegetable based side.

Depending on the size of your pan, lower as many eggs as you can into the oil, and cook for 8-10 mins until golden and crispy. Drain on kitchen paper, leave to cool a little, then serve halved with some piccalilli.

A hard-boiled egg just might be the world's most perfect snack. Add a meaty, crunchy coating, and you've got the scotch egg.

FOR THOSE SIGNATURE RUNNY EGGS: Boil a pan of water and lower 5 of the eggs into the pan using a spoon to avoid the eggs cracking. Cook for 5 minutes and then lift out into a bowl of iced water to cool the eggs rapidly. This will allow the shells to come off easier and keep the yolks runny.

Adding a small amount of vinegar or salt to the water may help strengthen the egg whites and reduce the chances of cracking. Use about a 2 teaspoon of vinegar or a half teaspoon of salt per two cups of water. Gently pierce the rounded end of the egg with a pin or a needle before boiling.

Pro Tips: Start with room-temperature eggs for the best results. Room temperature eggs are easier to separate, and they will be less likely to curdle when you combine the hot liquid with the yolks. Whisking the egg yolks together before adding the liquid ensures even cooking and smooth texture.

If the oil starts to spit it's because it's too hot, so turn the heat right down. Cook until the tops of the whites are set but the yolk is still runny. When they're ready, remove the pan from the heat and take the eggs out using a spatula. Place on a plate and dab them with some paper towels to soak up any excess oil.

Why eggs tend to crack while they're boiling. Eggs are prone to cracking because the force from the boiling action causes them to clash into each other. This leads to the shell splitting open and the whites spilling out of it. What you'll end up with is a boiled egg that's safe to eat, but will have a mushy texture.