Buzz Feed's Perfect Scotch Eggs
My foodies friends helped me cook this recipe, so I had to get it copied down somewhere so I can make it again!
My foodies friends helped me cook this recipe, so I had to get it copied down somewhere so I can make it again!
- 1/2 cup milk
- 1 tsp thyme
- 1 dozen eggs
- 2 cups bread crumbs
- 2 carrots finely diced
- 1.05 lbs. pork mince
- 3 shallots finely diced
- 1 celery stick finely diced
- 1 leek finely diced
- 1 tsp fresh sage ribboned
- 1 tbsp fresh parsley chopped
- 2 cups seasoned flour
- 1.5 quarts cooking oil (for frying)
- 1 large bowl ice water
- Carbohydrate 48.10504375 g
- Cholesterol 361.6393 mg
- Fat 22.406997875 g
- Fiber 2.8631875026226 g
- Protein 27.21721825 g
- Saturated Fat 7.689811875 g
- Serving Size 1 1 Serving (405g)
- Sodium 359.945775 mg
- Sugar 45.2418562473774 g
- Trans Fat 2.885033875 g
- Calories 509 calories
Step-by-step
- Begin by cleaning then dicing the vegetables finely [Includes: Carrots, Celery, Shallots, and Leeks]
- Warm the vegetables in a pan until soft, and then add seasoning [Includes: Parsley, Sage, and Thyme].
- Spread the veggie mix out [on flat pan or cookie sheet] and allow to cool.
- Prep ice water, seasoned flour, 2 eggs mixed with milk, and bread crumbs in separate bowls.
- The cooking oil will be needed in a fryer or large pot half way through cooking time, keep a thermometer handy.
- But for now start with the boiling salted water for the eggs.
- Place eight eggs into boiling salted water for six minutes, 30 seconds
- Put the eggs in iced water for several minutes to stop them cooking.
- De-shell the eggs.
- Thoroughly mix the cooled diced vegetables and the pork mince.
- Divide the mixture into 96g (3-3.45 oz) bundles of pork/veggie mix.
- Push these bundles with your fingers and wrap the mix around the eggs.
- Coat the pork wrapped egg in the seasoned flour, then the egg wash and then roll the egg in the seasoned breadcrumbs.
- Prep the fryer or cooking oil, and preheat the oven to 200 degrees Celsius (390F) at this time.
- Gently place the Scotch Egg in the hot oil to cook at 190 degrees Celsius (374F) for two minutes until golden brown.
- Then move the eggs to cook on a baking sheet in a hot oven at 200 degrees Celsius (390F) for six minutes.
- Serve with your favorite sauce and enjoy.
Unlike a standard meatball that relies entirely on ground protein for cohesion, the traditional British Scotch egg balances a tender, jammy center with an outer layer of seasoned sausage meat and a crisp crumb crust. Originally popularized by London department stores in the eighteenth century as a portable traveler snack, this preparation requires precision in both scaling and thermal management.
Scaling and Proportional Math
Multiplying this recipe requires careful attention to the meat-to-egg ratio. Each portion demands roughly 96 grams of the pork and vegetable mixture to properly encase a standard large egg without thinning out during frying. When scaling up past a dozen portions, do not crowd the frying vessel. Maintain an oil temperature of 190 degrees Celsius (374F) to prevent the breadcrumbs from absorbing excess fat before the meat finishes cooking. A deep-fry thermometer is essential for monitoring heat recovery between batches. Boiling the eggs for precisely six minutes and thirty seconds yields a set white and a viscous yolk that survives the secondary thermal transfer inside the oven at 200 degrees Celsius (390F).
- If the sausage casing splits during the molding stage, wet your hands slightly with cold water to smooth the cracks before dredging in flour.
- Shed excess oil by transferring fried eggs directly to a wire rack rather than paper towels, which trap steam and soften the crust.
- Store assembled uncooked eggs in the refrigerator for up to twenty-four hours before the final cooking stage.
