SCOTCH EGGS

Scotch eggs are, for want of a better description, AMAZING. Why anyone would think of wrapping a hard-boiled egg in sausage meat, dousing in egg and breadcrumbs  and then deep frying is beyond me and yet I am eternally grateful. These are the epitome of comfort food from back home in Britain, perfect for a snack and often seen on a buffet table or in a picnic basket. As they cannot be found in the Netherlands, I took it upon myself to make a version for my own enjoyment – and by God are they good!

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Please remember you can find all conversions for measurements in the conversion tables tab in the menu.

You will need:

6 free-range eggs
400g sausage meat
25ml milk
150g breadcrumbs
20g fresh parsley leaves
Salt and pepper
A squirt of sriracha or 1tsp chilli powder
Copious amounts of sunflower or vegetable oil


  • Boil 4 eggs for 7 minutes on a medium heat.
  • Drain and leave to cool
  • In a bowl, combine the sausage meat with the chopped parsley, sriracha/ chilli powder and salt and pepper and divide into four equal portions
  • Peel the now cool eggs and cover with the meat: flatten one of the four portions of meat in the palm of your hand and put the egg in the centre -the aim is to encase the egg completely and keep the meat layer as equal as possible
  • Take the two remaining eggs and beat together with the milk and salt and pepper
  • Dip the meat covered eggs in the beaten eggs, cover completely with breadcrumbs and set aside.
  • Heat the oil over a low-medium heat, and test that it is ready using a square of bread. Unless it starts to sizzle immediately, your oil is not ready. It doesn’t have to be a violent sizzle, just an immediate one
  • They are more commonly deep fried, but I shallow fried them, immersing them about half way and cooking for around 15 minutes, turning frequently until golden brown and crispy all over

Note about the ingredients: Sausage meat is yet another thing that living in the Netherlands deprives me of; I simply bought butcher’s sausages and removed the skins.
Handling the meat too much is not advised as it can break apart when frying – before adding the beaten egg and breadcrumb layers, you could refrigerate the meat-coated egg for half an hour or so.

Enjoy! 🙂

2 Comments Add yours

  1. I’m going to try this tomorrow with ground turkey!

    Like

    1. Shae says:

      Let me know how you liked it! 🙂

      Like

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