Best scotch egg recipe | Jamie Oliver picnic recipes (2024)

FAQs

How do I stop my Scotch eggs splitting when cooking? ›

Place the egg in the middle and wrap the egg with the meat. Pinch the edges together and smooth the ball so that there are no gaps or bumps. (If the covering isn't even, the Scotch egg will split during cooking.)

A Scotch egg is a boiled egg wrapped in sausage meat, coated in breadcrumbs and baked or deep-fried.

Traditional Scotch Eggs are hard-boiled eggs wrapped in sausage meat, breaded and fried. Served with a delicious mustard dipping sauce, this is quintessential British fare served in pubs.

A fresh and crisp salad complements the rich and savoury Scotch egg. A perfect combination being a simple green salad of lettuce, cucumber, cherry tomatoes, and a light vinaigrette dressing. It adds a refreshing element and balances the flavours.

Fresh eggs are more likely to crack because the pH level of the whites is lower. Try to use eggs that are at least a few days old. Let eggs come to room temperature before boiling by taking them out of the refrigerator 15-20 minutes before cooking. This helps reduce the temperature shock that can cause cracking.

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.

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.

Scotch eggs can be served cold or hot. The Scotch egg was created in London, England, not Scotland. It was initially created as an on-the-go meal as people from London would travel to their countryside homes. The simple recipe has since been revived and is now a staple at pubs and farmers' markets.

Notice the 'Scott' in the name?? According to this theory, the original recipe from the 19th century was a cooked egg wrapped in a rich, creamy fish paste, then breaded and fried. Locals referred to them as 'Scotties' and you can see how the name could have mildly evolved.

Scotch eggs are not specifically good for weight loss, but they are a relatively low-calorie and filling snack. Each egg has about 150 calories, and they are generally high in protein and fiber. This makes them a good option for people looking for a healthy snack that will help them stay full between meals.

Why do my Scotch eggs crack? ›

Brush the glaze over each of the scotch eggs – this will help the breadcrumbs stick and stop the meat from cracking. Gently roll each scotch egg through the breadcrumbs, so each one is coated evenly. When done you shouldn't be able to see the sausage meat on any of the scotch eggs.

Don't feed your dog scotch eggs - the breaded sausage exterior is high fat and likely to contain ingredients your dog won't digest well. It's unlikely to cause them harm if they do snaffle a scotch egg, but don't consider it a regular snack for a dog.

At the time, we referred to it as a 'scotched' egg because of anchovies added to the meat to give it a stronger flavour, and to cut through the fattiness of the meat. Then came the dark days.

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.

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.

If your egg yolk is breaking, either you are cracking the shell too forcefully or you are letting the egg fall into the pan from too great a height. Give the pan a light spray or thin coating of cooking oil, then turn on the heat to medium.

Although relatively simple to make, scrambled eggs can easily go wrong if you don't use the right technique. Too much heat can result in a rubbery, dry texture, while using a whisk, believe it or not, actually breaks them down too much.