How To Prepare Scotch Egg Recipe Quick

Posted on

The Scotch egg, a delightful combination of savory sausage meat encasing a perfectly cooked egg, is a beloved pub snack in the UK and beyond. This recipe takes you through the simple steps of creating this satisfying treat at home, complete with perfectly seasoned sausage meat, a soft-boiled egg center, and a crispy golden panko crust.

Ingredients:

Scotch Eggs
Scotch Eggs

5 large eggs

  • 500g sausage meat (seasoned or plain)
  • 1 tablespoon wholegrain mustard (optional)
  • 1 tablespoon breadcrumbs
  • 100g plain flour
  • 2 large beaten eggs (for dipping)
  • 200g panko breadcrumbs
  • Vegetable oil for frying
  • Salt and freshly ground black pepper

  • Directions:

    1. Boil the eggs: Place the eggs in a saucepan and cover them with cold water. Bring to a boil, then remove from the heat and cover for 10 minutes. Drain the hot water and run cold water over the eggs until cool enough to handle. Peel the eggs carefully.

    2. Season the sausage meat: In a large bowl, combine the sausage meat with mustard (if using) and season generously with salt and pepper.

    3. Prepare the breading stations: Set up three shallow bowls in a row. Fill the first with flour, the second with the beaten eggs, and the third with the panko breadcrumbs. Season the flour and panko with a pinch of salt and pepper each.

    4. Assemble the scotch eggs: Lightly flatten a portion of sausage meat in your palm. Make a small indentation in the center and gently press a peeled egg into it. Encase the egg completely with the sausage meat, ensuring a smooth and even layer.

    5. Bread the scotch eggs: Dip each sausage-coated egg first in the flour, turning to coat evenly. Next, dip it in the beaten eggs, letting any excess drip off. Finally, roll it generously in the panko breadcrumbs, making sure it’s fully coated.

    6. Fry the scotch eggs: Heat enough vegetable oil in a large frying pan or deep fryer to reach a temperature of 180°C (350°F). Carefully lower the breaded scotch eggs into the hot oil and fry for 4-5 minutes, or until golden brown and crispy all over. Use a slotted spoon to remove the scotch eggs from the oil and drain on paper towels.

    7. Serve and enjoy: Serve the scotch eggs hot or warm, cut in half to reveal the delicious runny yolk. They pair perfectly with a dollop of brown sauce, chutney, or simply a sprinkle of salt and pepper.

    Nutrition Facts (per serving):

    Calories: 450

  • Fat: 30g
  • Saturated Fat: 12g
  • Cholesterol: 210mg
  • Sodium: 450mg
  • Carbohydrates: 20g
  • Protein: 25g

  • Conclusion:

    The scotch egg is a versatile dish that can be enjoyed as a hearty snack, a light lunch, or even a fun addition to a picnic basket. With its simple ingredients and straightforward preparation, it’s a recipe that anyone can master. So next time you’re looking for a delicious and satisfying bite, give this classic pub favorite a try!

    Frequently Asked Questions (FAQs):

    1. Can I use pre-cooked sausage meat? Yes, you can use pre-cooked sausage meat for convenience. However, fresh sausage meat will generally have a more flavorful result.

    2. How long will cooked scotch eggs stay good for? Cooked scotch eggs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a frying pan or oven until warmed through.

    3. What if I don’t have panko breadcrumbs? You can substitute regular breadcrumbs for the panko, but the texture of the crust may not be quite as light and crispy.

    4. Can I bake the scotch eggs instead of frying them? Yes, you can bake the scotch eggs at 200°C (400°F) for 20-25 minutes, or until golden brown and cooked through.