Best scotch egg recipe | Jamie Oliver picnic recipes (2024)

FAQs

How do I stop my 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.)

A Scotch egg is a boiled egg wrapped in sausage meat, coated in breadcrumbs and baked or deep-fried.

Mustard sauce

Mustard is a common condiment served with various meat-based dishes, and Scotch eggs are no exception. This combination has become a traditional and classic pairing - the piquant and zesty notes of the mustard sauce bring out the best in the Scotch eggs and give it an extra punch.

A Scotch egg is a boiled egg that has been wrapped in sausage, breaded, and deep-fried or baked. Despite its name, this likely has English (not Scottish) origins. Scotch eggs are commonly found at picnics in the U.K. and packaged Scotch eggs are widely available in British supermarkets, corner shops, and gas stations.

It is important to bring them to room temperature first and then use them. If you put cold eggs directly in hot water for boiling, there are high chances of them cracking up. This is because the gases heat and expand within the shell and expand pressure, thus causing them to crack.

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.

Depending on the size of your pan, lower as many eggs as you can into the oil, and cook for 8-10 mins until golden and crispy. Drain on kitchen paper, leave to cool a little, then serve halved with some piccalilli.

FOR THOSE SIGNATURE RUNNY EGGS: Boil a pan of water and lower 5 of the eggs into the pan using a spoon to avoid the eggs cracking. Cook for 5 minutes and then lift out into a bowl of iced water to cool the eggs rapidly. This will allow the shells to come off easier and keep the yolks runny.

Breadcrumbs – You can use plain breadcrumbs or panko for the outside coating of the Scotch egg. Oil – Any neutral flavored oil will work. Seasonings – If you are using a regular pork sausage like bratwurst, I like to add parsley, mustard, onion, and garlic to enhance its flavor further.

The best side dishes to serve with Scotch Eggs are baked beans, sausage rolls, blooming onion, avocado fries, Caesar salad, potato pancakes, hush puppies, banana bread, garden salad, potato wedges, fruit platter, grilled asparagus, sweet cornbread, coleslaw, and roasted Brussels sprouts.

How healthy are Scotch eggs? ›

Scotch eggs are not specifically good for weight loss, but they are a relatively low-calorie and filling snack. Each egg has about 150 calories, and they are generally high in protein and fiber. This makes them a good option for people looking for a healthy snack that will help them stay full between meals.

A traditional Scotch Egg is a boiled egg coated in pork sausage meat, with an outer crust of breadcumbs.

The British classic, “scotch egg”, is ideal on its own, as it has all the properties of a self contained snack, that can be eaten cold or at room temperature.

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.

But while these hearty snacks have been served at picnics, pubs and corner stores in the United Kingdom since the late 18th century, the Scotch egg's modish repute stateside is a fairly recent phenomenon. Why, then, has it become one of the hottest rising trends on American menus?

The sausage fell off the egg in the oven. It took several attempts to get right. The secret is in wrapping your eggs. The sausage meat can't be on too thick or too thin.

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.