Scotch Eggs: A Taste of Scottish Tradition, Reimagined for Modern Palates
A flavorful scottish snack perfect for standard eaters - made for visual appeal and culinary depth.
Allergens
Gluten (if using gluten-free breadcrumbs) - Dairy (Parmesan cheese) - Eggs - Sausage (pork)
Ingredients
- 4 large free
- range eggs
- 8 oz ground pork sausage (preferably Scottish)
- 1 cup breadcrumbs (gluten
- free, if needed)
- 1/2 cup grated Parmesan cheese
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- Olive oil, for frying
- Fresh parsley, for garnish
Instructions
- a. Place the eggs in a saucepan, cover with cold water, and bring to a boil over medium high heat. Once boiling, reduce the heat to low, cover, and cook for 8 minutes. Immediately remove from heat and transfer to an ice bath to stop cooking and cool completely. b. In a mixing bowl, combine sausage meat with breadcrumbs, Parmesan cheese, thyme, smoked paprika, salt, and pepper. Mix well until ingredients are evenly distributed. c. Divide the mixture into four equal portions, then flatten each portion into a circle on a flat surface. d. Peel the cooled hard boiled eggs and place one portion of sausage mixture around each egg, pressing gently to seal. Roll the wrapped eggs in the remaining breadcrumb mixture, pressing lightly to adhere. e. In a frying pan, heat about 1 inch of olive oil over medium high heat until hot but not smoking. Gently place each Scotch Egg into the pan and fry for 3 4 minutes on each side, or until golden brown and crispy. Transfer to a paper towel lined plate to drain excess oil. f. Serve immediately, garnished with fresh parsley and a dollop of mustard sauce (if desire
- .
Chef’s Insight
The key to a perfect Scotch Egg is finding the right balance of sausage and egg, ensuring both flavors are evenly distributed and complement each other without overpowering one another. This dish brings together traditional flavors with a modern twist for an unforgettable taste experience.
Notes
For a spicier version, try incorporating some finely chopped fresh chili peppers into the sausage mixture or serve with a hot sauce on the side.