Monday, March 30, 2015

Scotch Eggs – This is an Easter Egg You Want in Your Basket

I’ve gotten so many requests for Scotch eggs over the years, I figured with the Easter holiday coming up, the timing was right to post this fried miracle of culinary engineering. In my version, I keep the egg soft, so when you bite in, you get that amazing contrast in texture between the molten yolk and the crispy sausage shell.

This is traditionally a picnic item, so the hard-boiled egg makes sense in that setting, but as far as serving it as a snack, or for a first course, maybe with a salad, I highly recommend the softer approach.

If you use the exact measurements below, the times given should get you pretty close to what you see here, but there are variables. In a carton of eggs, depending on the source, you’ll notice small, but significant size variations. You may want to test your times on the soft-boiled stage before proceeding.

Another factor is whether or not you chill these before frying. If you make them the day before, then I’d add a minute to the frying time. Keep in mind that the frying is to cook the sausage, and just heat the egg through, so you should cook the yolk to the doneness you want when the Scotch egg is cut open.

Your best bet is to make a few extra, and test your frying time before service. Trust me, you’ll enjoy this step. By the way, I have no idea if this works in the oven. I’m guessing it could, but I can’t help you out with any specifics. I really hope you give these amazing Scotch eggs a try soon. Enjoy!


Ingredients for 6 Scotch Eggs:
6 large eggs, right out of the fridge
*steam 6 minutes as shown for soft yolks

3.5 ounces of Italian sausage meat per egg (about 1/2 cup)
*I did 6, and used exactly 21 ounces of sausage.
pinch nutmeg
pinch cayenne
1/4 tsp mustard powder

white flour, 2 beaten eggs, and enough panko breadcrumbs to bread 6 eggs
(I don’t measure such things)

Fry at 350 F. for 5-6 minutes to keep a soft yolk center. Add another minute for Scotch eggs that have been thoroughly chilled before frying. 

36 comments:

Awakened said...

Hubby saw this and said, "If you love me, you will make this!" I'm not sure what determines it, but I am SO thankful when you post your recipes on Allrecipes.com because I can print off the complete instructions for making the recipe. We have loved all the recipes we have tried and my kids always say, "Enjoy" whenever they serve up a meal! Thanks for sharing your expertise with us!

Azi said...

Chef, you outdid yourself. This is a masterful ration of a basic techniques, ready for expiration! From soft-boil timing to shell mixture to sauce and usage.
I'm thinking about dried mushrooms and matzoh-crumbs for a 'Scotch' Passover...

Alex Weber said...

Ommmm nom nom nom nom nom! Thank you, chef!

Jasen said...

Man that looks good

Kia Dufun said...

The narcissic comment is soooo tasteful! Just like all your recipes! Thank you chef John! You brighten my days. Love you.

PhillyBear said...

oh my! i had these once at a chip shop in Pittsburgh, PA. I immediately decided I would probably never go to the trouble of making them, but seeing this, I think I will. Looks divine, thanks Chef John!

Chris K. said...

Dipping sauce idea: horseradish and creme fraiche (or sour cream) with a bit of chopped chives.

Toshiko Suisei said...

Dear Chef John, I've never made these but they look great! I'll give them a try.

I have a little suggestion: Try cooking the eggs the night before, peel, then sprinkle generously with salt. Place eggs in plastic bag, gently press out most of the air, seal the bags and refrigerate. The salt is carried all the way into the center of the egg - yummm. Next day continue with recipe using the brined eggs.

Bryan said...

I haven't made the soft boiled version, I'll have to give it a try.

For those of you that don't have a deep fryer like me, browning them in a skillet in a shallow pool of oil and then baking them in the oven for ten minutes at 350 works well.

Dauss said...

Chef John, if I make these should I let my eggs warm to room temp before the boiling/steaming step, or are they fine right out of the fridge for that?

d j said...

Spit take @ 4:27. Note to self - no coffee while viewing Chef Johns videos!

Chef John said...


Dauss, They're cold eggs.
We mentioned this in the ingredient list...
"6 large eggs, right out of the fridge"

mattjeast said...

Chef, is there any particular reason you wait to season the egg after you cut into it? If we have these on the table for Easter, I'd like people to assume they're already seasoned. I assume you could just do this in the breading process, right?

Jhex said...

Never heard of this... but will me making it this weekend!!!!!

Chef John said...

Because the sausage the outside and crust have plenty of flavor and seasoning, but no matter what you do, short of brining the eggs, will season the center of yolk. Having said that, they're fine without any salt & pepper.

Elizabeth said...

Chef, we don't have a deep-fryer. Is there any way to pan-fry this and not have it be a total clusterschmuck?

Karolina Hofman said...

Chef John, I love your recipes.
I've been thinking about serving those Scotch Eggs and got an idea of covering eggs with chickpea paste - you know, the "falafel" one - as a vegetarian alternative? What do you think? Will this work?

Chef John said...

Don't think you'll be able to shape the felafel around the egg without is all falling off!

Jeff said...

(Silent follower, first time commenter)

THAT was the best money shot you have ever done Chef John.

And your video skills are now on par with your culinary skills. Great video.

-Jeff, DC

Nicholas Rumiansev said...

The recipe for the mustard aioli he tells us in the video: 1/2 mayo 1/2 dijon with a shake of cayenne

Matas G. said...

Can you cook the eggs a day before and serve them cold or is it only good enough if you fry them the same day?

Randall Bell said...

So easy and so good. Thanks Chef John.

Cynthia Claessens said...

These were absolutely delicious - and SO filling! One egg apiece was plenty for our gang.

I wasn't able to peel the eggs quite as adeptly as Chef John; I 86'd the first six eggs I steamed trying to peel them. Finally, found a method that worked for me:

After the eggs had cooled I tapped the bottom and top of the eggs GENTLY on the counter - just enough to crack the shell but not enough to break the shell open. I then peeled the top and bottom of the egg and put the eggs back in the cold water for 3-4 more minutes. Finally, I slowly and carefully peeled the shell from around the middle of the egg.

Just in case there are any other folks out there who are soft-boiled egg challenged peelers. :)

Naveed said...

nargisi koftey as its called in India.

KarwaszTwarz said...

Chef John ! There are plenty of recipes from your blog on my "To do list" and Scotch Eggs are my number one till date. But I have one problem. I live in Poland and here no one knows what "sweet Italian sausage" is. I can't see any problem in making it, but the Internet is full of so many different versions of "sweet Italian sausage" recipes that is really hard to choose one since I don't know what king of flavour I'm looking for.
Can you give me a tip ? Or a recipe ? or just describe the taste of that sausage? Just something, anything to start with. I did Scotch Eggs using meatloaf but the taste was dull and boring.

KarwaszTwarz said...

Dear Chef John !
I've been thinking of making Scotch Eggs since I left Britain couple of years ago. But there is a problem. Making Scotch Eggs using British sausages makes the taste kind of dull and boring. Same thing with Polish style meatloaf. I could use a hand since no one here knows, even remotely, what "sweet Italian sausage" means. I'm Polish, I live in Poland, our sausages doesn't do the trick either.
The Internet is full of many recipes of "sweet Italian sausage" but I don't know what kind of flavour I'm after.
Can you give me a hint ? A recipe ? Can you describe the taste of that sausage ? I'll make it if I have to but I need to know where and with what to start. I'm counting on you Chef John.
Thank you for all the fun and inspirations you've given me so far.
JP

Lorena Lorca said...

Hey! Just wondering-- can I bake these instead if deep frying them and if so, for how long?

Thanks!

Chef John said...

Sorry, I've never tried to bake these! I really think you want the crispiness you get from frying.

Barbara in PA said...

I just made these. Not only are they SUPER delicious, but they are SO easy to make!

Thank you a million times over Chef John, for making these recipes so easy for us at home!

David Krueger said...

Being from Philadelphia I had to try this with scrapple. Not Bad but I liked Italian sausage better.

Andrew Thompson said...

Hi Chef john,

Any recommendations for making these in the oven, rather than using a deep fryer?
Would appreciate any help, as I never use a deep fryer!

Chef John said...

Sorry, but it has to be fried!

Unknown said...

My husband and I just returned from a three month stay in London where we fell in love with the markets and street food. While there we found a stall at Borough Market that sold only Scotch Eggs. It was love at first bite. Once home we decided we must try to make them on our own. Enter your blog. Perfect instruction and love that there is video as well as more in-depth directions. Our first attempt went perfectly! Thank you so much!

Elisha said...

AMAZING! Just awesome. So unbelievable.
I got the yolk the perfect molten and with the dipping sauce...oh my god. I'm now afraid to make them again in-case for some reason they don't come out as good.

dandelion said...

Chef can these be cooked cooled and packed for a picnic? They seem like they would be perfect finger food.

Albie said...

Saw these on a competition cooking show the other night. My wife and I said we have to make them. Found your recipe on line and made them for Sunday breakfast this morning. Substituted breakfast sausage for the Italian sausage and they came out perfect! golden brown with a molten yolk center! delicious!! Even my daughter who doesn't like eggs enjoyed them. Thank you Chef John!!