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How to Make the Perfect Scotch Egg

What is a Scotch egg exactly? This recipe consists of a hard-boiled egg wrapped in sausage meat and then coated in breadcrumbs. They are prepared and then deep-fried. Serve them chilled or at room temperature. Scotch eggs are often featured at teatime and they are also enjoyed at picnics in the UK. Although you can get pre-packed, ready-made ones from supermarkets and petrol stations in the UK, it is best to make your own, for a better, fresher flavour. Scotch eggs are usually made with chicken eggs but you can also get quail egg ones which are smaller. These might also contain bacon and/or mayonnaise.

Fortnum & Mason, the London department store, claims they invented Scotch eggs in 1738, but another theory is they were inspired by ‘Narcissus meatballs’ which is a Moghul dish. The first time the recipe was printed was in 1809, and this was in Mrs Rundell’s ‘A New System of Domestic Cookery’ book where she recommended serving them hot with gravy.

In this video, Heston Blumenthal shows you how to make scotch eggs. Half-boil the eggs so the yolk is still runny, plunging them into ice water to stop the cooking process. Peel them, coat them in the prepared sausage meat mixture, some beaten egg and finally the breadcrumbs. Fry them in very hot oil to crisp up the coating quickly, then finish them in the oven. The heat does not have long enough to reach the egg yolk so the outside will be cooked and crispy and the yolk will be oozy and delicious.


How to Make the Perfect Scotch Egg


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Christine Szalay-Kudra

Hi, my name is Christine and I would like to welcome you to TeaTime Recipes. Tea has always been a favourite of mine and I adore the tradition of serving this wonderful beverage with all kinds of little snacks both sweet and savoury. Read More