Scotch Egg Recipe Collection - Pork, Chicken, Beef and Vegetarian Options

The classic Scotch Egg can be such a delight when the outer casing is crisp, tasty and brown. When the egg yolks run. It is so versatile as a breakfast treat, a light lunch, a snack or a wonderfully party food. These eggs pair well with barbecues as well.

Below are a few tips and tricks and a wonderful range of recipes to try.

=> Soft Yolks - It depends on whether the eggs are at room temperature or from the refrigerator and so you may need to experiment a little. Generally boiling for 3-4 minutes followed by a plunge in cold water with a little ice will do the trick. You want the egg white to be set.

=> Tips for Frying - A temperature controlled deep fryer is best. If using a saucepan test the oil is hot enough by using a small piece of bread. Drop it into the oil and it should immediately bubble and crisp on the surface. Alternatively, use a kitchen thermometer to check the temperature (170 deg C; 340 deg F).

The classic Scotch Egg can be a delight when the outer casing is crisp and the egg yolks is runny
The classic Scotch Egg can be a delight when the outer casing is crisp and the egg yolks is runny. See the recipes here. Source: Public Domain
Greens and herbs complement the superb taste and texture of Scotch eggs
Greens and herbs complement the superb taste and texture of Scotch eggs. Source: Public Domain

Classic Scotch Eggs Recipe with Nuoc cham Dressing

Ingredients

For the Nuoc cham Sauce

For the Egg Wrap

For the Coating

Method

Make the dressing by heating the vinegar,fish sauce sugar and water in a pan over moderate heat and mixing to combine well. Heat the mixture to just below boiling point and then remove from the heat and set aside to cool. Once the mixture has cooled, add the garlic, chilli and lime juice and mix to combine all the flavors.

Make the egg wrap by combining all the ingredients in a bowl. Knead the mixture until it is firm. Transfer the mixture onto a large sheet of baking paper. Place another piece of baking paper on top and roll it out to about 2 mm (1/16 inch) thick. Cool in the fridge until ready to use.

Cook the eggs in a large saucepan of water brought to a rolling boil. Boil for five minutes or the time your experiments show is required to get a running yolk/firm white consistency. When the time is up, transfer the egg to a bowl of ice water to stop the cooking.

To start assembling the eggs set up your coating station using 3 small bowls. Place flour in the first bowl, seasoned generously with salt and pepper. Using a folk, together the egg and milk in a second bowl. Add the panko crumbs, salt and ginger to a third bowl.

Next, peel the boiled eggs and wrap each egg in the chicken mince mixture so it is fully encased. Pressing gently with your hands to form a ball with an even coating over each egg. Roll the egg ball in the flour, dip into the beaten egg mixture. Then, roll in the panko crumbs until each egg ball is completely coated. Repeat until all the eggs have been prepared.

To cook the Scotch eggs, heat the oil in a deep fryer to 170 degrees C (340 deg F). Alternatively use a large saucepan and an oil thermometer. Fry the eggs in batches in pairs for about 5 minutes, until crisp and golden. Using a slotted or wire spoon, remove the eggs one at a time and drain on paper towel.

Serve hot with the nuoc cham sauce and chopped fresh herbs.

Vegetarian Scotch Egg Recipe with Falafel and Green Goddess Dressing

Ingredients

For the Green Goddess Dressing

For the Coating

Method

Combine all the egg wrap ingredients in a blender and pulse briefly into a rough consistency to retain some texture. Place the mixture on a sheet of baking paper and cover with another piece. Roll out to about 2-3 mm thick (1/8 inch).

Make the green goddess sauce by pulsing all the ingredients in a blender.

Cook the eggs in a large saucepan of boiling water for about five minutes and then transfer to icy water to stop the cooking and leave the yolks runny.

Set up your coating station in three bowls. Add seasoned flour to the first bowl. Whisk together the egg and milk with a fork in the second bowl. Add the panko crumbs and sumac to a third bowl and mix well.

Peel the eggs and coat each egg with a layer of the lentil mixture.

Cook the Scotch eggs in a deep fryer or saucepan with the oil at 170 degrees C (340 deg F). Remove the eggs one at a time and drain on paper towel. Place the eggs on a serving plate and serve after drizzling the eggs with the green goddess.

Spicy Decadent Pork Scotch Egg Recipe with Bacon and Tomato, Vodka and Tabasco Relish

Ingredients

For the Egg wrap

For the Coating

Method

Make the tomato, vodka and Tabasco relish by assembling all ingredients in a small saucepan. Heat over low-medium heat for about 15 minutes, stirring occasionally or until the mixture has reduced by about a quarter and thickened.

Next fry the bacon and onion in olive oil over moderate heat and cook until the bacon is crisp and the onion is translucent. Transfer to a large mixing bowl with the rest of the wrap ingredients. Using and wooden spoon or your hands, mix until fully combined. Place the pork mixture on between two sheets of baking paper, and roll out to 3 mm (1/8 inch) thick. Meanwhile, boil the eggs so the yolk is runny and plunge into icy water to stop the cooking.

Set up your coating station with three bowls. One with the seasoned flour. The second with egg and milk whisked. The third with the panko crumbs, ground coriander and ground celery, mixed together.

Peel the eggs. Wrap each with some of the pork mixture. Brush over some beaten egg and then roll in the panko crumbs until completely coated.

Cook the coated eggs in a deep fryer or saucepan with the oil at 170 degrees C (340 deg F). Remove the eggs drain and serve hot with the sauce on the side.

Curried Beef Scotch Eggs Recipe with Ginger, Turmeric and Yoghurt Dressing

Ingredients

For the Ginger, Turmeric and Yoghurt Dressing

For the Egg wrap

For the Coating

Method

Mix the sauce by combining the yoghurt, ginger and turmeric in a small bowl.

Make the egg wrap by frying the mustard, fenugreek and coriander seeds in a small frying pan over moderate heat. Remove and crush in a mortar and pestle and add to a bowl with the curry powder or paste, mince, coriander and garlic. Mix well and roll out between two sheets of baking powder.

Boil the eggs so that the yolks are runny. Transfer to ice water to arrest the cooking. Coat each each with some of the rolled-out mixture squeezing with your hands to bind well. The, dip in whisked egg and milk and roll in the panko crumbs

Cook the coated eggs, two at a time, in a deep fryer or saucepan with the oil at 170 degrees C (340 deg F). Remove the eggs and drain on paper.

6. Drizzle the yoghurt onto a serving plate. Place the scotch eggs on the plate and scatter with chopped herbs. Serve hot with extra yoghurt and chilli strips.



There are many wonderful casing recipes to try in this collection
There are many wonderful casing recipes to try in this collection. Source: Public Domain
Vegetarian casing can be used with lovely spicy dressings for a party treat
Vegetarian casing can be used with lovely spicy dressings for a party treat. Source: Public Domain
Discover how to cook the perfect Scotch egg for breakfast, lunch or as a delightful snack
Discover how to cook the perfect Scotch egg for breakfast, lunch or as a delightful snack. Source: Public Domain
Nuts, curry and spices add zest to the coatings balanced by a tangy sauce of dressing. Yum!
Nuts, curry and spices add zest to the coatings balanced by a tangy sauce of dressing. Yum! Source: Public Domain