Scotch eggs are a delicious British classic – hard boiled eggs wrapped in sausage, coated in bread crumbs, and deep fried or baked. Although no one knows for sure, its most commonly believed that the luxury food store, Fortnum & Mason, was responsible for the creation of the Scotch egg in the 1700s for on-the-go customers who needed a quick and easy handheld meal. Others suggest the Scotch egg was a popularization of a much older product; that this dish, like many others (e.g., mulligatawny soup) might have been an export from the Brit’s time in India. Scotch eggs are very close to an Indian dish known as “nargisi kofta”, although lacking many of the traditional Indian spices. Scotch eggs are a go-to British picnic food. They are also great for breakfast, lunch, or an appetizer. Serve alone, with a salad, or with cheese, pickles, and jams. They are also great served with honey mustard.
8 eggs for boiling + 2, beaten
1.5 pounds sausage
3 tablespoon fresh chives, chopped
3 tablespoons fresh parsley, chopped
1/4 teaspoon ground nutmeg
1 tablespoon Dijon mustard
Salt and pepper
1 cup flour, plus more as needed
1.5 cups panko bread crumbs
Place 8 eggs in a pot. Fill with enough cold water that they are covered by approximately one inch. Over high heat, bring the water to a boil. As soon as the water starts to boil, take the pot off of the heat. Allow eggs to cook for 3-4 minutes.
Remove eggs and place in a bowl of cold water until cooled. Peel the eggs.
Arrange three plates, one with the flour, one with the two beaten eggs, and one with the bread crumbs.
In a large bowl, combine the sausage, chives, parsley, nutmeg, Dijon mustard, salt, and pepper.
Roll each egg in flour.
Divide the meat by eight. With floured hands, form each portion of sausage into an oval-shaped patty. In the center of the patty, place a floured egg. Gently shape the sausage around each egg to form a ball. The egg should be completely enveloped in the sausage.
Roll the sausage-covered eggs first in flour, then egg, then bread crumbs. Place on a greased cooking sheet. Allow to rest in the fridge for one hour.
Pre-heat the oven to 400 degrees Fahrenheit.
Bake the Scotch eggs at 400 degrees for 30 minutes.
*Picture courtesy of http://www.scotchtails.com* p.s. Go visit Scotch Tails in the Borough Market in London if you have a chance! Amazing.