Imagine cutting into a crispy, golden-brown exterior to reveal a perfectly cooked egg nestled in savory sausage meat - that's the magic of Scotch eggs! This iconic British delicacy transforms the humble egg into a show-stopping dish that's both indulgent and surprisingly simple to make. Whether you're looking to impress guests at a picnic, create a hearty breakfast, or enjoy a delicious snack, these Scotch eggs with herb mayonnaise are about to become your new culinary obsession.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 60 mins
Cuisine: British
Serves: 4 servings
Ingredients
- 4 hard-boiled eggs
- 1 lb sausage meat
- 1 cup breadcrumbs
- 2 eggs (for coating)
- 1 cup mayonnaise
- Fresh herbs (parsley, chives, dill)
Instructions
- Begin by preparing the hard-boiled eggs. Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium heat. Once boiling, cover the saucepan and remove it from the heat. Let the eggs sit for 9-12 minutes, depending on how firm you like the yolks.
- After the eggs have finished cooking, transfer them to a bowl of ice water to cool for about 5-10 minutes. This will make them easier to peel.
- While the eggs are cooling, prepare the sausage mixture. In a large bowl, combine the sausage meat with your choice of seasonings, such as salt, pepper, and any additional spices you prefer. Mix well until the seasonings are evenly distributed.
- Once the eggs are cool, gently peel them and set them aside. Preheat your oven to 400°F (200°C) if you prefer to bake the Scotch eggs instead of frying them.
- To assemble the Scotch eggs, take a portion of the sausage mixture and flatten it into a disc in the palm of your hand. Place a peeled hard-boiled egg in the center and carefully wrap the sausage around the egg, ensuring it is completely encased. Repeat this process for the remaining eggs.
- Prepare the coating by placing the two eggs in a bowl and whisking them until well combined. In another bowl, place the breadcrumbs.
- Roll each sausage-wrapped egg in the whisked egg, allowing any excess to drip off, then coat it in the breadcrumbs, pressing gently to ensure the breadcrumbs stick. Repeat for all Scotch eggs.
- If you are frying, heat oil in a deep pan over medium heat. Once hot, carefully add the Scotch eggs and fry for about 5-6 minutes, turning occasionally until they are golden brown and cooked through. If baking, place the Scotch eggs on a lined baking tray and bake for 25-30 minutes or until golden brown.
- While the Scotch eggs are cooking, prepare the herb mayonnaise. In a bowl, combine the mayonnaise with finely chopped fresh herbs such as parsley, chives, and dill. Mix well and adjust seasoning with salt and pepper to taste.
- Once the Scotch eggs are cooked, remove them from the oil or oven and let them cool slightly on a paper towel-lined plate to absorb excess oil.
- Serve the Scotch eggs warm or at room temperature, accompanied by the herb mayonnaise for dipping. Enjoy your delicious homemade Scotch eggs!
Tips
- Temperature is Key: Use room temperature eggs for more even cooking and easier peeling.
- Sausage Wrapping Technique: Wet your hands slightly to prevent the sausage meat from sticking while wrapping the eggs.
- Breadcrumb Coating Hack: For extra crunch, use panko breadcrumbs or add a mix of herbs and spices to your breadcrumb coating.
- Cooking Options: While traditionally deep-fried, baking is a healthier alternative that still delivers a crispy exterior.
- Make-Ahead Friendly: You can prepare Scotch eggs in advance and reheat them in the oven for quick serving.
- Herb Mayonnaise Pro Tip: Let the herb mayo sit for 15-30 minutes before serving to allow the flavors to meld together.
- Egg Doneness: For a perfectly runny yolk, reduce boiling time to 6-7 minutes; for fully set yolks, cook 9-12 minutes.
- Prevent Cracking: When wrapping eggs in sausage, ensure an even, thin layer to prevent splitting during cooking.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 15g
Protein: 25g
Fat: 45g
Saturated Fat: 15g
Cholesterol: 380mg
