Scotch eggs look like small tennis balls but are packed with protein and are very popular as a snack or lunch item in Britain. They are readily available in British supermarkets and are a standard item on pub and café menus throughout Britain (except Wimbledon during the tennis tournament). In the USA, this tasty snack is usually served at Scottish festivals.
Scotch eggs were originally designed as a handy-sized protein-packed item to go in miners’ or dock workers’ lunchboxes and are equally useful for school lunchboxes. They are also quite economical, costing around $0.50 each to make.
Why not introduce Scotch eggs to the family on a picnic or as a light meal (or visit a Scottish festival)? They are essentially an egg & sausage McMuffin without the soggy muffin.
Scotch eggs halved
How to Make Scotch Eggs
For four Scotch eggs
4 hard-boiled eggs
Flour
Salt & pepper
12oz (340g) of finely ground sausage meat
Curry powder, paprika or cinnamon & cumin to taste
1 egg, beaten
3 tbsp (45ml) of dry breadcrumbs
Oil for deep fat frying
Hard boil the eggs, then plunge them immediately in cold water to prevent discoloration, and when cool, peel and coat each egg in a little flour seasoned with salt and pepper.
Divide the sausage meat into 4 equal portions (3oz / 85g each).
On a floured surface, press or form each portion of meat into a thin square large enough to enclose the egg.
Season the meat with salt and pepper and a dash of curry powder, paprika or cinnamon & cumin, to taste.
Wrap the egg completely in the sausage meat, seal the edges together and form the egg parcel into a neat rounded shape.
Coat the parcel in beaten egg and then roll in the crumbs until fully coated.
Deep fry the eggs until they are golden brown.
Serve cold, whole or cut in half.
Note:
The dash of spice (curry powder, etc.) is designed to flavor the sausage meat if it is a little bland. If you want to produce a curried or hot version use 1/8 to 1/4 teaspoon of curry powder or a good sprinkling of red pepper on each sausage meat portion.
Brown sugar, with or without spice, can be sprinkled over the sausage meat, if desired.
Ground turkey can be substituted for the sausage meat to make a leaner version of Scotch egg.
Ground beef can also be substituted for the sausage meat if this is easier to obtain. Ground beef works very well when spiced with paprika.
