These delicious traditional British snacks are perfect for all occasions and your picnic food list should never be without a homemade scotch egg on the menu. You’ll be surprised at just how easy these fried scotch eggs are to make at home.
One of the boy’s most favourite things to do is have a picnic. In fact, we usually take a picnic on most of our outings. They take their share in “Pack Sacks” which is 3 year old language for back packs and carry them around until lunch.
So, I like to have plenty of picnic inspired recipes up my sleeve which I know the kids will love like these cheese and onion breadsticks or some puff pastry cheese twists. This recipe for fried homemade scotch eggs is definitely one of our favourites. Both my boys love eggs and sausage rolls, so combining the two is never going to fail!
Making your own Traditional Scotch Eggs
So, what is a Scotch Egg? If you’re not from Britain, this recipe might be something quite new to you. To put it simply, a Scotch egg is a hard boiled egg, coated in seasoned sausage meat and finished with a crispy outer breadcrumb coating. It is then deep fried before serving hot or cold. It might seem a little strange, but trust me, it tastes delicious, especially when you make your own Scotch eggs at home. You might be surprised to learn that this also isn’t a Scottish Egg as you might think by the name, this snack actually derived in England and the name itself is ambiguous in it’s origin.
Once you have made your own savoury scotch eggs you will never look back. They really are so much better than the ones you buy ready made. In fact, they taste completely different and a great result from these is something that is easily achievable. Even when you aren’t hugely comfortable in the kitchen.
Making your own scotch eggs is also a great idea when you are wondering what to do with a lot of eggs. Perhaps you keep chickens? or have simply over bought.
How to Coat Scotch Eggs Without Making a Mess!
Now preparing your savoury eggs can get messy! I don’t mind a messy recipe when the results are so fab. But, if you want to avoid getting too sticky, make sure you coat your hands in flour before coating the egg in the sausage meat. Place your coating ingredients, flour, egg and breadcrumbs into 3 separate shallow bowls in a row. Start by coating each egg in the flour and then try and work one handed when coating them in breadcrumbs, use one hand for the egg and the other hand for the bread. That way you don’t end up accidently covering yourself in a breadcrumb coating rather than your eggs!
When it comes to frying the scotch eggs, be sure to maintain the oil temperature at around 160 C. You want to ensure that the sausage meat is thoroughly cooked through before the outside bread coating browns too much and burns. The best method is an oil thermometer which gives you the most accurate reading. Bring the oil to temperature and then lower the heat to maintain it. Keep checking and adjust the temperature when needed.
The best way to store scotch eggs is in the fridge in an airtight container. You can keep them for 3-4 days like this. I don’t recommend freezing them.
You can eat scotch eggs warm or cold, but if you want to reheat them, be sure to do it thoroughly and never reheat them in a microwave as they could explode!
If you prefer a runny yolk in your scotch eggs, the best method is watch your cooking time and have a readily prepared ice bath for the eggs to sit in for at least 10 minutes. The ice bath will help to prevent the eggs from cooking further with their own retained heat.
For a super crispy breadcrumb coating, try swapping out your breadcrumbs for panko, these will give a much crispier texture to the finished scotch egg recipe.
To help your homemade scotch eggs retain their shape when cooking, chill the prepared eggs for at least 30 minutes before you fry them and don’t overcrowd the pan when frying, do it in batches.
You can enjoy them either way. Eat them warm as soon as you have prepared them, or take them on a picnic to enjoy. If you wish to reheat them, I advise to wrap them in foil and heat thoroughly in the oven. Never reheat scotch eggs whole in the microwave, you can however, chop them into quarters if you wish to reheat in this way.
The optimum oil temperature is 160C (320F) this ensure it cooks all the way through before it browns too much on the outside.
This is really up to you. Scotch eggs are great for picnics, parties and snacks. You can serve them hot or cold, on their own or with a dipping sauce. They will go particularly well with a mustard and mayonnaise based dip.
Homemade Scotch Eggs
- 8 Eggs
- 400 g Sausage Meat
- 200 g Sage, Onion and Apple Stuffing Mix prepared weight
- Small Bunch Fresh Thyme Chopped
- Pinch Salt and Pepper
- 50 g Plain Flour
- 100 g Breadcrumbs
- Oil for deep frying
- Place 6 of the eggs into a pan and cover with cold water. Bring to the boil and continue boiling for 4 minutes.
- After the eggs have been boiled, remove from the heat and place under cold running water for 2-3 minutes. Peel the shells off and leave the eggs to one side.
- Prepare the stuffing and allow to cool completely.
- Place the sausage meat into a bowl and add the fresh herbs, salt and pepper and the stuffing. Mix together until combined.
- Beat the 2 extra eggs and set to one side in a dish, in separate dishes, place the flour into one and the breadcrumbs into another.
- Use some of the flour to coat your hands and take a small handful of the sausage meat and encase each egg with it.
- Dip each coated egg into the flour, followed by a coating of the beaten egg and finally coat completely with the breadcrumbs.
- Heat your oil to around 160oc and carefully immerse each egg into it and cook for about 8 minutes until crisp and golden.
- Transfer the eggs onto kitchen paper to remove any excess oil and serve either warm or cold.
Looking for More Picnic Recipes?
Check out these cheese scones. They’re great for picnics too!
Do you have a favourite food to take on picnics? Share your favourites with me in the comments below!