scotch eggs

Impress guests at dinner parties with these moreish Bengali scotch eggs. They make a popular starter in an Indian menu, or as part of the snack spread

Bengali scotch eggs

eggs

lamb mince

garlic

bird’s eye chillies

coriander

tsp cumin

tsp chilli flakes

tsp garam masala

tsp coriander

tbsp vegetable oil

potato

chutney (optional)

plain flour

panko breadcrumbs

Carefully lower the eggs into a pan of boiling water and set a timer for 6 mins. Remove the eggs from the pan and immediately transfer to a bowl of cold water. Once cooled, carefully peel off the shells.

Mix all the remaining ingredients for the scotch eggs (except the oil and potato) in a <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">bowl</a> and add 1 tsp salt. Combine well. Heat the 4 tbsp oil in a frying pan. Add the mince mixture and cook for 3-4 mins until the colour changes to brown, stirring frequently. Add the mashed potato and mix well, then continue to cook for a further 2 mins. Remove from the heat and leave to cool.

Once cool, divide the mixture into four balls, and flatten them out so they fit around the boiled eggs and they&rsquo;re completely enclosed. Put the flour, egg and&nbsp;breadcrumbs into three shallow bowls. Roll a meat-wrapped egg in the flour first, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs. Set aside and repeat with the remaining eggs.

Heat a heavy-based pan or <a href="https://www.bbcgoodfood.com/content/top-five-woks">wok</a> no more than half-full with the vegetable oil, to 160C or until a&nbsp;cube of bread turns light brown in 40 seconds. Carefully lower the eggs into the pan, cook a couple at a time for 5-6 mins, turning them in the oil until crisp and golden all over. Remove and drain on kitchen paper. Serve with your favourite chutney, if you like.

Boiled eggs are wrapped in seasoned breakfast sausage, then breaded and fried until crispy.

Scotch Eggs

chives

parsley

sausage,

English mustard,

kosher salt,

black pepper

packed teaspoon freshly grated nutmeg

all-purpose flour

(48 ounces) vegetable oil,

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days. Reheat in a 350ºF oven until warmed through.

The Kitchn

Amelia Rampe

Step 1

Place 4 of the large eggs in a medium saucepan and add enough cold water to cover by an inch. Bring to a boil over medium-high heat. Boil for 4 minutes for a jammy egg yolk or 7 minutes for a well-done yolk. Meanwhile, fill a medium bowl with ice water. 

Step 2

When the eggs are ready, drain and transfer to the ice water bath. Let sit until cooled, 5 to 10 minutes.  Meanwhile, prepare the parchment, sausage mixture, and dredging mixtures. 

Step 3

Cut a 6-inch square of parchment paper. Very finely chop 1 small bunch fresh chives until you have 1 tablespoon. Pick and finely chop the leaves from 3 large fresh parsley sprigs until you have 1 tablespoon.

Step 4

Place the chives, parsley, 10 ounces breakfast sausage (casings removed), 1 tablespoon prepared English mustard, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 packed teaspoon freshly grated nutmeg in a medium bowl. Fold and mix until combined. Divide the sausage mixture into 4 portions and form each into a ball. 

Step 5

Place 1/3 cup all-purpose flour and a pinch of kosher salt in a small bowl and whisk to combine. Place 1 cup panko breadcrumbs and a pinch of kosher salt in a small bowl and whisk to combine. Crack the remaining 1 large egg in a small bowl and whisk until broken up. 

Step 6

Gently peel the eggs and pat dry with a paper towel. Wrap 1 egg at a time: Place 1 sausage ball on the parchment and press with your hands into a flat oval (about 6 inches long) that will completely wrap around an egg. Gently coat 1 egg in the flour. Place the egg in the middle of the sausage oval and use the parchment to wrap the sausage around the egg until it is completely covered. Peel back the parchment to release and use it to gently mold and seal the egg in the sausage. Place on a plate.

Step 7

Heat 6 cups vegetable oil in a large saucepan over medium-high heat until 325ºF. Meanwhile, bread the wrapped eggs one at a time: Coat in the flour again and shake off the excess. Dip in the beaten egg until completely coated and let the excess drip off. Dip in the breadcrumb mixture until completely coated, gently pressing the breadcrumbs to adhere, mold, and shape as needed. Return to the plate.

Step 8

Using a spider or slotted spoon, gently lower all the Scotch eggs into the hot oil and fry until the sausage is cooked through (the tip of an instant-read thermometer should register at least 145ºF when inserted into the sausage layer) and the outside is deep golden-brown, 4 to 6 minutes. Transfer to a paper towel-lined plate. Let cool for a few minutes before serving. 

If you've never tried Scotch eggs, you're missing out. When made fresh, the egg in the middle is runny and rich, and the crunchy coating is to die for.

Traditional Scotch Eggs Recipe

-quart oil

bulk pork sausage

eggs,

bread crumbs

Preheat the oil in a deep-fryer or Dutch oven to 350-375 degrees Fahrenheit (170-190°C)

Bring a large pot of water to a rolling boil, add the eggs, and cook for 7 minutes and 30 seconds (6 minutes if the eggs are small).

Remove the eggs from the hot water, and transfer them into a bowl of ice water to cool.

Divide the sausage meat into 4 portions, then flatten it into discs large enough to encase the eggs.

Gently peel the eggs, then wrap them in the sausage meat, covering the whole surface. Seal the edges with a bit of water.

Next, carefully roll the sausage-covered eggs in the flour, followed by the beaten eggs and the breadcrumbs.

Deep-fry the prepared eggs until golden brown, cooking each side well. It takes about 7-9 minutes.

Transfer the Scotch eggs to a paper towel-lined plate to drain the excess oil. Then serve and enjoy.

Crispy, greasy Keto Scotch Eggs are loaded with protein and make a great appetizer or main portion of the meal. This pork-free version has only 3-ingredients! Serve hot, pack into a picnic, or store in the fridge to use throughout the week.

Easy Keto Scotch Eggs (No Pork)

beef (or chicken sausage)

salt

Preheat

Prepare

Line two small rimmed baking sheets with parchment  paper.

Combine

Combine beef (or chicken) and salt in a large bowl. Use your  hands to mix the ingredients together and form into 12 meatballs. Place 6 meatballs on each of the lined baking sheets and press flat.

Wrap

Place one boiled egg in the middle of each circle of meat and wrap the meat around the egg, leaving no gaps or holes.

Bake

Bake for 10-15 minutes. The top should look cooked. Flip over and continue baking for another 10 minutes. For a crispier shell, finish under the broiler for 5 minutes.

Follow our steps for the perfect Scotch eggs. With a crispy crumb, sausagemeat stuffing and soft boiled egg centre, this really is the ultimate picnic snack.

Easy scotch eggs

pork

tsp black peppercorns, crushed

cooked ham, shredded

sage, apple & onion stuffing mix

sage

thyme

plain flour, seasoned,

breadcrumbs

sunflower oil,

Bring a pan of salted water to a rapid boil, then lower four of the eggs into the pan and simmer for 7 mins 30 secs exactly. Scoop out and place in a bowl of iced water, cracking the shells a little (this makes them easier to peel later). Leave them to cool completely, then peel and set aside. Can be boiled the day before.

Put the sausagemeat, pepper, ham, stuffing and herbs in a small bowl, mix to combine, then divide into four equal balls. Squash one of the balls between a piece of cling film until it’s as flat as possible. One at a time, lightly flour each cooked egg, then use the cling film to help roll the sausagemeat around the egg to completely encase. Repeat with the remaining sausageballs and eggs.

Beat the remaining egg and put on a plate. Put the flour and breadcrumbs on two separate plates. Roll the encased eggs in the flour, then the beaten egg and finally the breadcrumbs. Can be prepared up to a day in advance.

To cook the eggs, heat 5cm of the oil in a wide saucepan or wok until it reaches 160C on a cooking thermometer or until a few breadcrumbs turn golden after 10 secs in the oil. 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.

Make these extra-crispy scotch eggs with the help of your air-fryer.  A picnic must-have, enjoy with mustard, if you like

Air fryer scotch eggs

sausages (about 350 grams), skins removed

rashers unsmoked streaky bacon

sage leaves sage

herbs

oil spray (optional)

mustard (optional)

Heat your air-fryer to 180C. Put 4 eggs in the air-fryer basket and cook for 8 mins. Remove and plunge the eggs into ice-cold water. Leave to cool, then peel. This is easiest when the eggs are fresh, but don’t worry if you peel some of the white away.

Tip the sausagemeat into a large bowl with the bacon, sage and mixed herbs and fully combine using your hands. Divide the mixture into four balls, then flatten each into a disc about 10cm in diameter – it’s best to do this on a sheet of baking parchment to stop it sticking to the work surface. Set aside.

Put the flour on a plate, then beat the remaining egg in a bowl. Tip the breadcrumbs onto another plate. One by one, roll an egg in the flour, then place in the centre of a sausagemeat disc and mould the meat around the egg. Roll in flour again, then dip into the egg to fully coat and finally, roll in the breadcrumbs. Set aside.

Heat the air-fryer to 200C. Spray the scotch eggs with oil, put in the air-fryer basket and cook for 20 mins until golden and the sausagemeat is cooked. Will keep for chilled for up to three days. Serve with mustard, if you like.

This twist on a scotch egg is smoked....not baked!  Its a new level of flavor that you&#39;ll love!

lb Breakfast Sausage

lb Ground Venison or Lean Ground Beef

BBQ Rub

Onion (finely minced)

Eggs

Boil enough water to cover the eggs once they are added in. Heat at medium high and then reduce to a medium boil so the eggs don’t crack.

Boil eggs for exactly 6 minutes if you want a runny yolk. Cook them for 8 minutes if you&#39;d like them more cooked but still a soft yolk. Then, crack the egg and place straight into an ice bath.

While eggs cool, dice your onions and combine them with the meat. Mix well and ensure they are combining and then lightly season.

Split the meat mixture into 5 balls (6 if you want smaller amounts of meat). Then, flatten them out on a cutting board or surface with parchment paper. Preheat your pellet grill to 250°F.

Once eggs are completely cooled, gently peel the eggs and place them on the flattened meat and fold the meat around the eggs covering them completely. You should have at least ⅓” to ½” of thickness of meat around the egg. Re-season the meat and place on a smoker at 250°F for 45 minutes

Pull them off the smoker and let them cool for a moment. Cut in and enjoy.

It seems hard but it’s really not hard at all.

Top 7 scotch eggs recipes from across the web

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Bengali scotch eggs

Scotch Eggs

Traditional Scotch Eggs Recipe

Easy Keto Scotch Eggs (No Pork)

Easy scotch eggs

Air fryer scotch eggs

Scotch Eggs

Top 7 scotch eggs recipes from across the web

The most viewed scotch eggs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bengali scotch eggs

Scotch Eggs

Traditional Scotch Eggs Recipe

Easy Keto Scotch Eggs (No Pork)

Easy scotch eggs

Air fryer scotch eggs

Scotch Eggs

The most viewed scotch eggs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine