National Scotch Egg Day is the nearest Thursday to May 24th–although another source says July 27– so here I am posting the recipe. If you find out anything else in your research, please let me know in the comments.
You can make this now, or on July 27th, or wait until next May, but I wouldn’t. They are so delicious.
Seriously, if you have never tried Scotch Eggs before, you should. The first time I had one was at Disney World. My daughter ordered Scotch Eggs at an English Pub at Epcot. She went bonkers over them so, of course, I had to have a taste. I was gobsmacked! Could not believe how yummy they were! We asked our waitress for the recipe and she was happy to share how she, personally, makes them at home in England. Did we find the napkin she wrote the recipe down on? I don’t think so.
One day I was looking through a magazine and I found a recipe! It was meant to be. I have made these several times for supper and no one has complained. And if you have any leftovers–because one of these eggs is plenty for one person–they are great to warm over for breakfast or lunch.
Are you curious about the name Scotch Eggs? What makes them Scotch? Here is what Merriam-Webster says: “The deep fried snack is called a Scotch Egg because the process of mincing the meat to go around the egg is known as scotching.” Well that’s interesting.
And how/why were they invented? The Edinburgh Tourist says: “Scotch egg, a traditional British dish consisting of a shelled hard-boiled egg that is wrapped in sausage, covered in breadcrumbs, and then deep-fried or baked until crispy. … A third story claims that it was invented by Scottish farmers as an inexpensive dish.” What happened to the story in between? I must find out sometime.
I like these served with some spring mix salad or broccoli. Also, stone ground mustard–or even Dijon–is a great condiment. Heck, maybe even try this Dill Ranch dressing!
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Scotch Eggs
Description
A tasty way to use boiled eggs and sausage for a snack or a meal.
Ingredients
- 1 quart oil for frying
- 4 hard-boiled eggs, cooled and peeled
- 1 pound pork sausage
- 1/3 cup all-purpose flour
- 1–2 eggs, beaten
- 1–2 cups dried bread crumbs, seasoned
Instructions
- Preheat oven to 350° F.
- Heat oil in a large pot (I used a deep, square Copper Chef skillet) over medium-high heat.
- Divide sausage into 4 balls, then flatten each ball and make a patty to completely cover each egg, gently shaping into a ball. Very lightly flour the sausage and coat with beaten egg. Roll in bread crumbs to cover evenly.
- Fry all sides, until golden brown, then bake on a sheet pan in oven for 20 minutes.
- Cut eggs in half to serve. I paired mine with broccoli and coarse ground mustard.
Adapted from allrecipes.com.
