World Recipe: Scotch Eggs

19 Abr World Recipe: Scotch Eggs

Scotch Eggs come from Scotland and have become a much-loved dish across the United Kingdom and beyond. Traditionally enjoyed as a picnic snack or pub favourite, this recipe combines simple ingredients to create a rich and satisfying bite. Crispy on the outside and tender on the inside, Scotch Eggs reflect the comforting and robust character of Scottish cuisine.

Ingredients

• 4 eggs
• 200 g fresh sausage
• 200 g minced pork
• A dash of Worcestershire sauce
• A pinch of nutmeg
• Salt
• Black pepper

For coating:

• 2 eggs, beaten
• Flour
• 100 g breadcrumbs
• Oil for frying

Preparation

• Place the four eggs in a small pot and cover with cold water. Bring to a boil and, once boiling, cook for 4 minutes. Remove from the hot water and transfer immediately into a bowl of cold water to stop the cooking process. Carefully peel the eggs and set aside.
• In a mixing bowl, combine the minced pork with the fresh sausage meat (skin removed and crumbled). Season with salt, nutmeg, Worcestershire sauce and black pepper. Mix thoroughly until well blended.
• Divide the meat mixture into four portions, about 50 g each. Flatten one portion onto parchment paper or cling film, place a boiled egg in the centre and carefully wrap the meat around it, pressing firmly so the egg is fully covered. Repeat with the remaining eggs.
• Roll each coated egg in flour, dip into the beaten eggs, and finally coat with breadcrumbs.
• Heat plenty of oil in a frying pan. Once hot, fry the Scotch Eggs, no more than two at a time, until golden brown. Remove and place on kitchen paper to absorb excess oil.

Serve warm or cold.