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.
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)
(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.
44 comments:
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!
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...
Ommmm nom nom nom nom nom! Thank you, chef!
Man that looks good
The narcissic comment is soooo tasteful! Just like all your recipes! Thank you chef John! You brighten my days. Love you.
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!
Dipping sauce idea: horseradish and creme fraiche (or sour cream) with a bit of chopped chives.
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.
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.
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?
Spit take @ 4:27. Note to self - no coffee while viewing Chef Johns videos!
Dauss, They're cold eggs.
We mentioned this in the ingredient list...
"6 large eggs, right out of the fridge"
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?
Never heard of this... but will me making it this weekend!!!!!
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.
Chef, we don't have a deep-fryer. Is there any way to pan-fry this and not have it be a total clusterschmuck?
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?
Don't think you'll be able to shape the felafel around the egg without is all falling off!
(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
The recipe for the mustard aioli he tells us in the video: 1/2 mayo 1/2 dijon with a shake of cayenne
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?
So easy and so good. Thanks Chef John.
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. :)
nargisi koftey as its called in India.
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.
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
Hey! Just wondering-- can I bake these instead if deep frying them and if so, for how long?
Thanks!
Sorry, I've never tried to bake these! I really think you want the crispiness you get from frying.
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!
Being from Philadelphia I had to try this with scrapple. Not Bad but I liked Italian sausage better.
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!
Sorry, but it has to be fried!
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!
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.
Chef can these be cooked cooled and packed for a picnic? They seem like they would be perfect finger food.
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!!
Chef John, what did you use for your dipping sauce? Didn't see anything about it on the video or on the site with the recipe.
Thank you Chef John!! They turned out as you promised, thanks for the help! Loved it!
This is the 3rd time I've made them. Chef John's recipe is foolproof. If you follow it exactly to the letter..PERFECTION EVERY TIME My Scottish husband absolutely inhales them!! KUDOS to you, ChefJohn!!!
Here’s a link to the Indian version: https://youtu.be/FY3HlJs_e0I
Curry sauce could be amazing on the panko crusted eggs...
We girl's were running out of things to fix for our husbands,you saved the day. Thank you for sharing.
Hello Chef,
Watch most all of Your videos (I use recipes for inspiration and technique more than anything),
Just seen this one, but being British, living in the U.S., wanna share My input ... Scotch eggs are a convenience food , always with hard boiled eggs and usually served cold or room temperature, either eaten out of hand or quartered and maybe with some ploughmans pickle, the soft cooked egg yolk is an amazing, more ‘Chefy’ take on an old lunch box staple (I always make, season and grind My Own English style sausage meat for this, and Personally don’t enjoy soft yolks cold),
Thank You for all the valuable techniques, I do indeed ‘enjoy’ ��
Wow. I just made these - very easy. Thanks for this terrific recipe. Delicious! With 6 minutes, I wasn't sure that the sausage was fully cooked. I made only 3 Scotch eggs. The last one I deep fried for an extra 2 minutes. It was delicious also, but the yoke was hard.
Narcessist meatballs: "...what does this have to do with me?" LOL
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