Scotch Eggs are a common menu item in England, and despite their name eluding to a different origin, actually did first appear in England. London department store Fortnum & Mason is credited with “inventing” them in 1738 and helping increase their popularity in the 18th century. This meat-wrapped, breaded and fried hen’s egg (or quail, duck or goose egg) was easy to transport and handle without utensils, and they became a popular nosh for travelers and picnickers. Different regions lent their unique twist to the recipe such as blood sausage or lamb meat and today they are still a favorite at bars and pubs in the UK.
During our recent assignment in Cornwall and London, we had the opportunity to try Scotch Eggs at a few different pubs and restaurants, and found them missing something. We quickly figured out it was sausage. Many establishments skimp a bit on the sausage coating, and they are often served cold, so after we got home we did some research on “authentic” Scotch Eggs and decided to try our own hands at making these outrageously indulgent meaty egg bombs. Try to just have one – this is a “once in a while” treat. For each additional one you eat you’ll need to add three extra miles to your daily run and eat nothing but low fat plain yogurt the next day. Still, it will probably be worth it.
Scotch Eggs - hard boiled eggs wrapped in ground sausage and bread crumbs, and then deep fried until golden and crispy. Recipe inspired by Fortnum & Mason, the British department store credited with inventing the recipe in 1738.
8 whole eggs
1lb. ground pork sausage (we used breakfast sausage)
1tsp ground dried sage
2 tbsp chopped fresh parsley (or 1 tbsp dried)
1 cup all purpose flour
4 cups panko bread crumbs
Canola oil for frying
English mustard for serving (optional)
Place 6 eggs in a saucepan big enough to hold them all in one layer, and cover with cold water. Bring to a boil, cover, then turn off burner and remove the pan from heat, and let sit for 8 minutes. Transfer eggs to a bowl of ice water, letting them sit for at least 5 minutes. Peel the shells each egg, discard the shells and set the eggs aside.
In a bowl, combine the sausage (remove from casings if necessary), parsley and sage briefly until mixed well together. Separate the mixture into 6 equal parts and set aside.
Lightly beat the last 2 eggs in a bowl the milk, and set aside. On a plate or wide bowl, add the flour. In another bowl, add the panko. You are now ready to start coating your eggs.
Take one egg and roll in flour, patting lightly to remove loose flour. Take one portion of the sausage, and flatten out in your hand lightly, then press the floured egg into the middle. Carefully shape the sausage around the egg to cover completely. Coat the meat covered egg in the flour lightly, and then transfer to the egg mixture coating lightly with the liquid, then transfer right away to the bowl of panko crumbs, coating evenly. Transfer the panko coated egg once more to egg mixture to coat, and then back to the panko for a 2nd coating. Set this egg aside, and repeat with the next hard-boiled egg. Until all are coated. You will have 6 tennis ball sized eggs.
Fill a heavy walled pan with enough oil to reach a depth of 2 inches, and heat the oil until it reaches 350°F. Gently lower each egg into the oil and fry for about 7 minutes, or until the sausage is cooked and the outside is golden brown. (Be sure not to overcrowd the pan, and if necessary just fry one or two eggs at a time for best results.) Transfer each fried globe onto paper towels to let sit and drain itself of excess oil, and allow to cool for at least 10 minutes before serving.
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