Homemade Scotch Egg | Guest Recipes | Nigella's 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.)

(Note: You do not want a thick wrapping of sausage! If the sausage is too thick, you'll overcook your eggs by the time you get the sausage done.) Let eggs sit and rest for a few minutes while you preheat your oil. You can either deep fry or pan fry these.

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.

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.

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.

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.

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.

Why do Scotch eggs split when frying? This is because there is a gap or crack in the sausage meat and the oil has gotten between the meat and the egg. Make sure they are well sealed before frying.

Pour in oil to a depth of 2” and heat over medium heat to 375°. Fry eggs, turning occasionally and maintaining oil temperature of 350°, until sausage is cooked through and breading is golden brown and crisp, 5–6 minutes.

You can freeze Scotch eggs for around three months. Frozen Scotch eggs will be perfectly safe to eat. But that doesn't mean you should freeze them, as there can be some major textural issues when freezing them, so think twice before doing so.

Can you freeze freshly made Scotch eggs? ›

CAN I FREEZE THEM? All the scotch eggs can be frozen for up to 3 months, best to freeze as soon as possible. We recommend writing the date when you freeze them so you don't miss out. We also recommend defrosting naturally then reheating in the oven for 10-15 minutes at 180 to bring back the lovely crisppyness!

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.

Not at all. Eggs are very nutritious but have been demonised through the years for having salmonella and too much cholesterol. Eating cholesterol is not bad for you and British eggs are safe to eat.

It is often eaten in pubs or as a cold snack at picnics. In the Netherlands and Belgium, Scotch eggs may also be called vogelnestje ("little bird's nest"), because they contain an egg. One 1880s Scottish recipe also calls them birds' nests.

Sort the eggs and place them in a pot or saucepan.

Stack the eggs very gently to avoid cracking. Don't overcrowd the pot—you should only boil one layer of eggs at a time, and they should not be pressing against each other. If you try to boil too many eggs at once, some of them may crack from the weight.

If the oil starts to spit it's because it's too hot, so turn the heat right down. Cook until the tops of the whites are set but the yolk is still runny. When they're ready, remove the pan from the heat and take the eggs out using a spatula. Place on a plate and dab them with some paper towels to soak up any excess oil.

How do I keep an egg yolk from breaking when frying an egg? Not when flipping, but when entering the pan. If your egg yolk is breaking, either you are cracking the shell too forcefully or you are letting the egg fall into the pan from too great a height.

Use a smaller pan... or treat yourself to some egg rings - circles of stainless steel or silicone which you put in the pan, and crack the eggs into, for perfectly shaped fried eggs. Egg rings make perfect size to put in a roll too! We call them egg banjos.