Scotch Eggs: Crispy Outside, Tender Inside
You can make perfect Scotch eggs with a crispy outside and tender inside right at home! The key is that the recipe is super simple and beginner-friendly! It's also very affordable! Once you learn this trick, you'll never need to wait in line to buy them again!
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What are Scotch eggs?
Scotch eggs are a traditional British snack made by wrapping a boiled egg in seasoned ground meat, then coating it with breadcrumbs and deep-frying it.
The outer layer is crispy, while the egg inside remains tender, and the combination of the meat and egg provides a rich texture. It's commonly eaten as a snack, quick meal, or picnic food, and is especially popular in the UK and Ireland.
Are Scotch eggs eaten hot or cold?
Scotch eggs are usually eaten hot.
After frying, the outer crust is golden and crispy, while the egg and meat inside are warm and tender. The texture is best when eaten hot.
INGREDIENTS
MAIN INGREDIENTS
- 6-7 eggs
- 500g ground meat (recommended ratio of 30% fat to 70% lean)
ACCESSORIES
- Flour (for coating the meat mixture)
- 1-2 eggs (beaten, for coating the meat mixture)
- Breadcrumbs (for outer coating)
SEASONINGS
- 1 teaspoon chili powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon five-spice powder
DIRECTIONS
STEP 1
Prepare the meat mixture:
Place 500g of ground meat in a large bowl. Add 1 teaspoon chili powder, 1 teaspoon sugar, 1/2 teaspoon fine salt, 1/2 teaspoon black pepper, and 1/2 teaspoon five-spice powder.
Mix thoroughly in one direction until the meat mixture becomes sticky. This will help the meat mixture hold together better.
STEP 2
Boil the eggs:
Bring a large pot of water to a boil, then gently place the raw eggs into the boiling water with a slotted spoon.
Boil for about 5 minutes until the eggs reach a soft-boiled consistency.
Remove the eggs and immediately place them in ice water to cool quickly, which will make peeling easier.
Once cooled, peel and set aside.
STEP 3
Wrap the eggs:
Divide the prepared meat mixture into 6 equal portions.
Take one portion of the meat mixture and place it on a piece of plastic wrap, then cover with another layer of plastic wrap. Use a rolling pin or your hands to gently flatten it into a thin sheet.
Place a peeled soft-boiled egg in the center.
Carefully wrap the meat around the egg, twist and seal the edges to ensure the egg is fully covered. Shape the wrapped egg.
Once done, place it in the refrigerator for 15 minutes to help the meat mixture firm up.
STEP 4
Coat the eggs:
In three separate containers, place flour, beaten egg, and breadcrumbs.
Take the chilled meat-wrapped egg, first coat it in a thin layer of flour, shaking off any excess.
Then dip it into the beaten egg to ensure it is fully covered.
Finally, coat it with breadcrumbs and gently press to make sure it sticks.
STEP 5
Frying:
Pour enough cooking oil into a pan and heat it to around 150°C (using a kitchen thermometer).
Carefully place the coated Scotch eggs into the oil and fry on medium heat for about 5 minutes until the surface is golden and the inside is cooked through. Remove and drain the oil.
Next, raise the oil temperature to about 180°C. Place the Scotch eggs back into the oil and fry for another 30 seconds to make the outer layer extra crispy. Remove and drain the oil.
STEP 6
Enjoy your perfect Scotch eggs!
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Storage Tips
Storage: Let the Scotch eggs cool completely, then place them in an airtight container in the fridge. Line the container with paper towels to absorb excess moisture. They can be stored for up to 4 days.
Reheating: Scotch eggs can be reheated in a 350ºF oven until heated through.
Can you freeze Scotch eggs?
While Scotch eggs can be frozen for up to three months, we do not recommend doing so unless absolutely necessary. The crust may become soggy during freezing and thawing.
Serving Suggestions
You can pair them with simple side dishes and sauces:
1.With Salad: Adds a refreshing touch to balance out the greasiness.
2.With Sauces: Such as chili sauce, yellow mustard, or ketchup to enhance the flavor.
3.With Bread: You can place the Scotch egg on a toasted slice of bread to make a sandwich. Add lettuce, tomato, and other ingredients for a filling and delicious meal.
4.With Drinks: Pair with a cold beer or a light fruit juice to complement the taste.
How do I stop my Scotch eggs splitting when cooking?
Evenly wrap the meat mixture:
Make sure the meat mixture evenly covers the egg, especially at both ends of the egg. Add a little more meat to these areas to ensure a tight seal.
Chill the meatballs:
Before frying, place the wrapped Scotch eggs in the fridge for 15 to 30 minutes. This helps the meat mixture firm up and become more stable, making it less likely to split during frying.
Temperature control:
During frying, ensure the oil temperature stays around 150°C. Do not let it get too hot. Too high a temperature may cause the outer layer to crisp too quickly while the meat inside has not set properly, leading to splits.
Fry in stages:
You can fry the Scotch eggs at around 150°C until the surface is golden, remove them, and let them cool slightly. Then, raise the oil temperature to 180°C and fry again for 30 seconds to 1 minute. This will ensure a crispier outer layer and form a protective crust to prevent splitting.
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