Every country and cuisine has its own convenience food: a dish or snack that you’ll always find in the supermarket, every corner store and even at a patrol station. Check out this recipe for British Scotch Eggs that will soon become the star of your Easter Brunch!
Snacks, Snacks, Snacks
Especially when traveling I enjoy discovering the local street food options for a quick snack in between. I recently traveled to London and visited Broadway Market on a Saturday morning. As a fan of Roman supplì, I was fascinated by the photogenic Scotch eggs that a couple was selling there. If you happen to be in London, make sure to try some Scotch eggs that are available in the traditional version with sausage meat or go for the haggis scotch eggs.
The Star of Your Easter Brunch
Soft boiled eggs covered in a mix of sausage and ground meat and then deep fried. This sounds amazing, right? These perfectly golden and crispy scotch eggs will be the star of your Easter brunch! You’ll definitely want these crispy guys on your table and trust me: they will be a hit!
Scotch eggs can be enjoyed warm or cold. You can prepare them in advance and bring them to any Easter brunch or picnic. Once you see how easy and fast it it to make then, I’m sure you’ll want to bring some more of your homemade ones to many other occasions, too! Check out this recipe!
Homemade Scotch EggsPrint recipe
- 6 large eggs (4 for for the scotch eggs, 2 for the coating)
- 250g fresh sausage meat, raw & removed from casing (Pro tip: use fresh Italian salsiccia)
- 150g fresh ground beef meat
- 1/4 cup fresh herbs (sage, parsley and thyme)
- 1/4 tbsp. freshly ground nutmeg
- 1 big tsp. mustard
- salt & pepper
- 1 tsp. milk
- 1 cup all purpose flour
- 2 cups breadcrumbs
- vegetable oil
- flaky sea salt
- Make sure you cook the eggs perfectly: place 4 extra-large eggs in a pot with cold water. Once the water boiled, drop the heat to low and simmer the eggs for exactly four minutes. When they are done, remove them into an ice bath and let them sit until they are cool (10-15 minutes). Gently peel them and set aside.
- Take the sausage meat out of its casing and mix it with beef ground meat. Season the meat with 1 tablespoon of mustard, add the fresh herbs, salt, pepper and a pinch of nutmeg. Mix the meat and seasoning well. Then divide it into 4 balls.
- Prepare 3 shallow bowls for the coating: 1 bowl of flour with a pinch of salt, 1 bowl with 2 beaten eggs and a tablespoon of milk, 1 bowl with breadcrumbs.
- Combine the eggs and the meat: simply take a meatball, gently flatten it between your hands. Roll an egg in flour and place it in the center of the flattened meat ball. Roll the meat layer around the egg evenly until everything is covered. Repeat the procedure with the rest of the meatballs and eggs.
- To cover the scotch eggs, roll the covered meat-egg ball in flour, shake off any excess, dip in the egg/milk mixture and then into the breadcrumbs to coat. Then give it a second round of egg/milk and breadcrumbs. The TWO LAYERS of breadcrumbs are vital! Do not skip this step if you want crunchy scotch eggs. Repeat the procedure with the rest of the meat-egg balls and set aside.
- Prepare a medium-large pot with neutral cooking oil (filled up to the half). Heat the oil.
- Carefully lower in two eggs, one at a time. Fry them for 4-6 minutes turning them gently in the oil every so often.
- Remove the scotch eggs when they are deep golden brown and place them onto a cooling rack.
- Sprinkle with flaky salt and enjoy hot or at room temperature as a snack or part of your brunch.
Older eggs are usually easier to peel than super fresh ones because they develop an air pocket between the shell and the white. Go with the older ones for this recipe! When frying the Scotch eggs make sure not to crowd the pot. Prepare the Scotch Eggs in advance for an Easter brunch or picnic. If kept refrigerated they should last 4 to 5 days.