Scotch Eggs

Alright. This may not be the healthiest of snacks, but I wanted to follow up my post about HP sauce with an English recipe that is absolutely and completely made for the stuff. So here it is: the recipe for HP’s other half. HP’s better half. Scotch eggs. They’re hard boiled eggs wrapped in seasoned sausage meat and deep fried. I love them with all of my heart. Every artery.

Oh, and before you start judging me for my love of all things deep fried, just know that I rode my bike to work today. That’s right. I rolled out of bed an hour early, put on some stretchy pants (no jokes, please) and pedaled and wheezed my way into the office. I think I deserve to stare at photos of delicious English bar food for a while, don’t you? And speaking of delicious deep fried food, does anyone know how to make doughnuts? I could really use a giant doughnut right now. I don’t think I’ll be able to sit in a chair without one for a few weeks.

Anyway, should you decide you’d like to try a Scotch egg for yourself, here’s what you need: hard boiled eggs (duh), sausage, bread crumbs, flour, parsley, thyme, Worcestershire sauce and oil.

First, mix your sausage meat with some fresh parsley, thyme, flour and Worcestershire sauce. Do it with your hands, it’ll build character.

Roll the meat into a ball and divide it into four equal pieces.

Wrap each portion of sausage around an egg.

They should look like this.

Then dip each one in raw egg and roll in breadcrumbs …

… and deep fry them until they’re golden brown.

They should look like this and have a nice, crisp crust.

Cut them in half or in fourths so you can see each layer and serve with your favorite dipping sauce. Sorry. With my favorite dipping sauce. Yeah, you know what I’m talking about. Enjoy!

Ingredients

  • 4 hard boiled eggs
  • 1 raw egg, whisked
  • 1 lb. sausage meat
  • 1 tbsp. Worcestershire sauce
  • 1 tbsp. seasoned flour
  • 1 handful of freshly chopped Italian parsley
  • 1 tsp. thyme
  • Kosher salt
  • Freshly ground black pepper
  • Breadcrumbs

Instructions

  1. In a large bowl, mix together sausage meat, Worcestershire sauce, seasoned flour, parsley and thyme.
  2. Divide sausage mixture into four equal portions
  3. Wrap sausage around each hard boiled egg
  4. Coat each sausage-wrapped egg with breadcrumbs
  5. Fill saucepan 1/3 full with oil and heat to 350 degrees
  6. Deep fry Scotch eggs for about 5 minutes, or until golden brown and crisp
  7. Cut in half and serve with brown sauce
  8. Ride a bike

Fiona

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11 responses to “Scotch Eggs

  1. Fiona, I love your blog! Apart from delicious food, your photography is fabulous and your text not only explicit but witty and fun. Keep up the terrific work. (What kind of camera do you use??)

    I used to make doughnuts (raised) a lot when we lived in Mexico and couldn’t get them. They aren’t difficult, just a bit time consuming due to allowing the dough to rise 3 times. But nothing more yummy than a warm sugared or glazed doughnut fresh from your own kitchen!

    • Hi, Tim’s Mom! I miss you. Can we all get together soon and eat good food and pretend that 24 is still on? That’d be great. Oh, and thanks for the compliments about the blog – you’re so nice. I use a Canon Rebel – I bought it just over a year ago and I love it. Nothing too fancy, but it gets the job done. :)

  2. Fiona,
    I love you more than Rachael Ray.
    Your recipes, they make my day.
    Your food can beat out Sandra Lee.
    I think YOU should be on T.V.
    You’re better than old Emeril.
    He can’t compete with all your skill.
    You should throwdown with Bobby Flay.
    I’ll write a letter so that you may.

    • Jeanne – that was so funny – I laughed. A lot. Oh, and I was telling my mom about your CRAZY coupon shopping – we’re both so impressed.

      Mae Leah. You win. You always do.

  3. Fiona, Marty send me here because I make some Asian seasoned eggs, quite like yours. Yours look decidedly delicous. I agree with the other comments–the pictures are beautiful. Really impressed.

    • Thanks, Angeline! What are Asian seasoned eggs? They sound like something I should probably try. :) Oh, and Mrs. Avey kindly let me take home an arrangement after the wedding. My parents LOVED it and it lasted for a full week!

  4. Wow, Fiona. I sense that you will be famous some day. I LOVE your blog. I will just echo what everyone else said. You are clever and talented and you know your food. I love cooking and recipes and LOVE everything about your site. (Jeanne’s mom, btw)

    • Well, hey! Thanks for the comment – it’s fun to do the blog thing, but my computer and camera have been misbehaving so I haven’t updated it in a while. Remember that time we all visited you in your cabin? I still think about that sometimes. :)

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