Scotch Deviled Eggs | Picture the Recipe (2024)

FAQs

What makes a Scotch egg a Scotch egg? ›

Scotch eggs were originally spiked with cloves and highly spiced in an attempt to sweeten the often putrefying meat. The term itself is obscure but may come, though I doubt it, from a corruption of the word 'scorch' (which in Elizabethan times had ribald associations).

Place the egg in the middle and wrap the egg with the meat. Pinch the edges together and smooth the ball so that there are no gaps or bumps. (If the covering isn't even, the Scotch egg will split during cooking.)

Scotch egg is a hard-boiled egg that is completely coated in the sausage that is then dredged in flour, dipped in an egg wash, covered in breadcrumbs, and fried until golden brown.

A light-colored vinegar, like the white-wine vinegar we use in these creamy deviled eggs, brings a touch of acidity to the filling and balances the richness of the yolks and the mayonnaise.

“Eggs also offer protein and fat but negligible carbohydrates and fibre. The addition of sausage meat and breadcrumbs adds more protein but minimal fibre and carbs.” Surprisingly, in terms of daily intakes, you're mostly fine with a two scotch egg meal.

A Scotch egg is a boiled egg wrapped in sausage meat, coated in breadcrumbs and baked or deep-fried.

To cook the eggs, heat 5cm of the oil in a wide saucepan or wok until it reaches 160C on a cooking thermometer or until a few breadcrumbs turn golden after 10 secs in the oil. Depending on the size of your pan, lower as many eggs as you can into the oil, and cook for 8-10 mins until golden and crispy.

Once cooked and cooled, the Scotch eggs can be stored in an airtight container in the fridge for up to 3 days, but bring to room temperature to serve.

Serve your Scotch eggs with crispy potato wedges or chips (try our Beer-Battered Chips) for a hearty and satisfying meal. The combination of the crunchy coating of the Scotch egg and the crispiness of the potatoes creates a delightful contrast in textures.

Brush the glaze over each of the scotch eggs – this will help the breadcrumbs stick and stop the meat from cracking. Gently roll each scotch egg through the breadcrumbs, so each one is coated evenly. When done you shouldn't be able to see the sausage meat on any of the scotch eggs.

Are Scotch eggs meant to be eaten hot or cold? ›

Serving it at room temperature or cold is just fine. Hot or cold, they're delicious either way.

The egg is intact, trapping moisture in the yolk. For that reason, reheating the egg in the microwave can generate a lot of steam. All that steam energy can build up, creating a risk of the Scotch egg exploding inside the microwave.

Prep deviled eggs too far in advance, and you'll have dried out filling and stinky boiled egg whites. For the best results, prep your deviled eggs up to two days in advance and keep the egg whites and filling separate until you're ready to serve. This prepping method also applies if you're not even leaving the house.

A Scotch egg is a boiled egg that has been wrapped in sausage, breaded, and deep-fried or baked. Despite its name, this likely has English (not Scottish) origins.

Scotch eggs can be enjoyed hot or cold. When served hot, the egg yolk is usually still slightly soft and runny, while a fully-cooked yolk is more common when served cold.

Well, the Scotch egg is breakfast in a few mouthfuls. A perfect little nibble of hardboiled (or soft boiled) egg, wrapped in herbed sausage meat and coated in breadcrumbs before submerging for a golden shallow fry. More than just a wholesome breakfast, you could very well wrap up in the picnic basket.

For those asking for the difference: Scotch egg is boiled egg that is wrapped in sausage, rolled in breadcrumbs and is deep-fried or baked. Eggroll (Nigerian) is made from boiled egg covered in doughnut-like flour dough and is deep-fried.