Homemade Scotch Egg | Guest Recipes | Nigella's Recipes (2024)

FAQs

How to stop 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.)

Cooked Scotch Eggs will keep in the fridge for 3-4 days. If you are preparing Scotch Eggs in advance and want to store them until you're ready to cook, you can store Uncooked Scotch Eggs in an airtight container in the refrigerator for up to 3 days. You can freeze Scotch eggs for around three months.

Can you freeze Scotch eggs? We wouldn't recommend freezing these, as the texture of the egg will likely be affected. They're much better if eaten within 24 hours.

Scotch eggs can be enjoyed hot or cold. When served hot, the egg yolk is usually still slightly soft and runny, while a fully-cooked yolk is more common when served cold.

We've made the popular scotch egg recipe much healthier than the classic version by baking them, instead of deep-frying in oil.

Here's why: The vinegar's acid not only dissolves some of the calcium carbonate in the shell, it also helps the whites set faster. Running the hard-boiled eggs under cold running water as you're peeling, meanwhile, helps the shell separate from the membrane.

Scotch eggs do tend to rack up calories and fat content rather fast due to the pork sausage meat used to encase the egg. In this recipe, to keep the scotch eggs as healthy and low calorie as possible I will be using Heck chicken sausages instead for the sausage meat. They are just 38 calories each!

Look for any noticeable mold or discoloration - these are big red flags. Also, if the eggs smell off or sour, that's a strong signal that they have spoiled. Trust your gut: if you taste them and they seem odd, it's best to err on the side of caution and not eat them.

If you'd like to make the Scotch eggs one day in advance, boil the eggs and wrap them in sausage. Instead of immediately cooking, store the prepared eggs in an airtight container in the refrigerator. Fry them immediately before you plan to serve them.

To reheat, you can either bake them in the oven at 180°C for 10-15 minutes, or until heated through, or microwave them for 1-2 minutes. However, keep in mind that freezing and reheating may affect the texture of the scotch eggs, so they may not be quite as crispy and crunchy as fresh ones.

Why are Scotch eggs called Scotch eggs? ›

Their name in those days was 'Scotties,' allegedly because they were made at an eatery by the name of William J Scott & Sons close to the seafront. Hence, over a period of time, the term Scotch eggs was adopted.

This scotch egg recipe which is hard-boiled eggs encased in sausage and then breaded and fried, is the most delicious appetizer. If you've never had these before, then you are in for a real treat.

Serve your Scotch eggs with your favorite dipping sauces (mustard sauce is classic). And some good chutney and English pickled onions are always welcome accompaniments.

You may be surprised to discover that London department store Fortnum & Mason claim to have invented the Scotch Egg in 1738. There are several theories on the origin of this delicacy, but none of them point to Scotland. So although it is much enjoyed throughout Scotland, the Scotch Egg is not actually Scottish.

The key pairing considerations for Scotch Eggs are balancing the rich sausage and creamy egg with wines that offer fruitiness, acidity, and complexity. Recommended wines include Rosé Champagne, Pinot Gris from Alsace, German Pinot Noir, and Poulsard from France.

Adding a small amount of vinegar or salt to the water may help strengthen the egg whites and reduce the chances of cracking. Use about a 2 teaspoon of vinegar or a half teaspoon of salt per two cups of water. Gently pierce the rounded end of the egg with a pin or a needle before boiling.

Pro Tips: Start with room-temperature eggs for the best results. Room temperature eggs are easier to separate, and they will be less likely to curdle when you combine the hot liquid with the yolks. Whisking the egg yolks together before adding the liquid ensures even cooking and smooth texture.

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.

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.