Scotch Eggs & Chips

Its official. I definitely did lead a somewhat food deprived youth. Until last week I had never heard of a Scotch Egg. Indeed I have spent a lot of time in Ireland and have never stumbled across one there either. (Disclaimer: I do not mean to imply Ireland is anything like Scotland and certainly not part of the U.K.-I just thought encountering said egg might have been more likely due to the proximity of the countries). Any hooo……Whilst browsing recipes last week I found one for Inside-Out Scotch Eggs at 8.ate@eight. The author was planning a menu for a Robert Burns night and mentioned a Scotch Egg. She described it as “enrobing a hard-boiled egg with ground meat, breading and deep-frying the sucker”. She also indicated that it ends up “the size of your fist”. Deciding that it would likely not be appropriate as an appetizer for the menu she was creating, she went on to create what looks to be a very tasty and diminutive alternative to the unwieldy scotch egg, her Inside Out Scotch Eggs w/Ground Lamb, Harissa Yolk & Panko Gremolata. Don’t get me wrong…that recipe sounds fantastic, but I couldn’t pay it the attention it deserved. I just couldn’t get past the Scotch Egg. Somewhat obsessed, I searched around online to see what I could find out about them. They were introduced in 1738 by the London Department store Fortnum & Mason. In the UK they are regarded as a picnic food and are usually eaten cold. You can often find them pre-packaged in convenience stores. In the US they are usually found in “British” style pubs and are served hot with mustard or ranch dips. The Minnesota State Fair apparently serves them up on a stick. Again, I ask-Where have I been! I just have to have one of these things! So I set out to make it so and will tell you how you can as well.

You start by hard-boiling the eggs and then removing the shells. Cover your work area with a piece of wax paper and flatten approximately 1/4 lb. of sausage into a thin circle. This is easier to do if your hands are wet-the sausage won’t stick as much. Jay and I love spicy food, so I used “Hot” breakfast sausage. Place an egg in the center of the sausage round and work to enclose the egg entirely in the meat.

Eggs enclosed in sausage

Once this is done, dredge the sausage-coated eggs in flour, dip them in the raw eggs and then roll them in Panko (Japanese Bread flakes), making sure they are well coated.

Panko coated egg

You are ready to fry at this point. I just recently received a Breville deep fryer from my parents (thank you so much guys!) and I am always excited about frying anything! I decided to use peanut oil for frying. I know, I know….peanut oil is supposed to be just awful for you right? I’m not so sure I think thats true. It seems all of our ideas about what oils are healthy and what oils are not are always changing. Peanut oil is high in monounsaturated fat, which is the kind we want. In addition it has resveratrol in it. That is the stuff that you find in grapes and red wine which has been linked to reduced cardiovascular disease. I am sure you shouldn’t be eating fried foods all the time, but we don’t actually eat them often. So when we are breaking out the deep fryer, I am going to use an oil which I know will give me a great tasting treat. The other very important thing to remember when frying things is that the oil needs to be at a pretty high temperature 350-375° F. If the oil is at the correct temperature, the food you’re cooking releases steam, which travels out and prevents oil from seeping back in. The result is food which is light and crisp rather than soggy and greasy. Remember not to over-load the fryer basket as well. Too many items can cause a lower oil temperature, which will result in the soggy, greasy dilemma. We cooked our Scotch Eggs at 365° F for 10 minutes.  Voila!

Finished goodness

We ate these with Coleman’s Original English Mustard on the side. They were nothing short of stellar! Since the deep fryer was already going, we decided to make some french fries or rather chips as well to go along with our eggs. Nothing fancy here. We just cut up some russet potatoes

Fries ready to go

and popped them in the fryer at 375° F for 15-17 minutes and sprinkled them with kosher salt and malt vinegar.


Awesome!  Unbelievable! Don’t deprive yourself-make these today!

Scotch Eggs

1 lb. bulk sausage-we prefer “hot” but  country-style or herbed would work just fine.

4 hard-boiled large eggs-shells removed

1/2 Cup all-purpose flour

2 raw eggs, beaten lightly

1 Cup Panko

Peanut oil for deep frying

Divide the sausage into four equal portions. Flatten into thin circles. Place an egg in the center of each round. Enclose each egg completely in the sausage. Dredge the sausage-coated eggs in flour, dip them in the raw egg and then roll them in the Panko until they are entirely coated. In a deep fryer heat peanut oil to 365° F. Fry Scotch Eggs two at a time for 10 minutes. Transfer to paper towels and salt and pepper as desired.

7 Responses to Scotch Eggs & Chips

  1. […] want to check out. If you’re interested in the history and origins of the Eggs, check out my Scotch Eggs blog from last February. This year I served them along with a salad, fresh fruit, and of course, […]

  2. 8ateATeight says:

    Impressive! So glad you gave the real deal a try and looks like they came out perfectly. Equally impressed with the fries.

  3. […] I use. If you are looking for some other dishes to serve at your Burns Supper, take a look at my Scotch Eggs, ( a hard boiled egg encased in sausage and then deep […]

  4. […] I had also previously given you the traditional Scotch Egg recipe. If you don’t know what Scotch Eggs are, believe me it is time that you find out! […]

  5. […] I had also previously given you the traditional Scotch Egg recipe. If you don’t know what Scotch Eggs are, believe me it is time that you find out! […]

  6. […] And not to be forgotten are the traditional Scotch Eggs, […]

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