- Food and Cooking
Absolutely Delicious Scotch Eggs
Scotch eggs will become your new favorite breakfast, lunch, or dinner. This perfect dish is sure to satisfy. Try it, and you will be surprised how tasty it is.
As we can read on Wikipedia, The London department store Fortnum & Mason has invented Scotch eggs, in 1738. Scotch eggs have been inspired by an Indian dish nargisi kofta. Nargisi kofta consists of eggs, covered with chicken mince and cooked in a spicy sauce. It is easy to make.
Scotch Eggs Recipe
- 2 beaten eggs
- 12 free-range quail's eggs
- 4 large sausages
- ½ teaspoon sweet paprika
- ½ a bunch of fresh flat-leaf parsley
- a few pickled onions
- ground pepper
- 125 g fresh white breadcrumbs
- 2 liters vegetable oil
Eat these eggs while they are oozy in the middle, or if you like a hard-boiled center, boil the eggs for an extra minute.
- Put 12 free-range quail's eggs into a pan and boil for 3 to 4 minutes. Remove the eggs from the pan and run cold water over them. Once cooled, peel the shells off them.
- Put the kettle on to boil. Pick and finely chop a bunch of fresh parsley.
- Squeeze the sausages out of their skins and season them with the sweet paprika, a bunch of fresh parsley, and a little salt and pepper. Mix it all. Put out the flour, the beaten egg, and breadcrumbs.
- Divide sausage into 12 evenly sized balls. Press each ball into a disc then wrap each sausage disc around the peeled egg. Beat remaining egg. Roll sausage-covered egg in the flour, followed by the egg, followed by the breadcrumbs. Repeat this process with all eggs. Put the eggs in the fridge for 20 minutes.
- Heat the oil in a deep pan to about 150ºC.
- Lower the eggs into the pan and cook for 4 minutes, or until golden. Don’t forget turning them. When they are ready, drain them on kitchen paper.
Jamie Oliver suggests (see the image) arranging this dish on board with a piece of Scottish Cheddar, some pickle, and a few pickled onions. You can eat Scotch eggs and drink your favorite beer.
You can also serve Scotch eggs hot with dipping sauces or on a stick. However you decide to serve this dish, you will enjoy eating it. Bon appétit!