Scarlett Moffatt's Scotch eggs recipe | Jamie Oliver recipes (2024)

FAQs

How to stop Scotch eggs splitting when cooking? ›

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.)

Mustard sauce

Mustard is a common condiment served with various meat-based dishes, and Scotch eggs are no exception. This combination has become a traditional and classic pairing - the piquant and zesty notes of the mustard sauce bring out the best in the Scotch eggs and give it an extra punch.

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).

Cooked Scotch Eggs will keep in the fridge for 3-4 days. If you are preparing Scotch Eggs in advance and want to store them until you're ready to cook, you can store Uncooked Scotch Eggs in an airtight container in the refrigerator for up to 3 days. You can freeze Scotch eggs for around three months.

Here's why: The vinegar's acid not only dissolves some of the calcium carbonate in the shell, it also helps the whites set faster. Running the hard-boiled eggs under cold running water as you're peeling, meanwhile, helps the shell separate from the membrane.

The sausage fell off the egg in the oven. It took several attempts to get right. The secret is in wrapping your eggs. The sausage meat can't be on too thick or too thin.

Scotch eggs are not specifically good for weight loss, but they are a relatively low-calorie and filling snack. Each egg has about 150 calories, and they are generally high in protein and fiber. This makes them a good option for people looking for a healthy snack that will help them stay full between meals.

It has also been suggested that they were originally called "scorch" eggs, as they were cooked over an open flame, though according to surviving recipes they were deep-fried in lard.

“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.

It resembles a giant type of croquette. Then you find a layer of ragout and a whole egg inside its crispy coating. Whether you want to try all of the culinary surprises Groningen presents, or simply feel like a late night snack: the eierbal (Dutch Scotch egg) is something you must try at least once in your life.

Do they eat Scotch eggs in Scotland? ›

You may be surprised to discover that London department store Fortnum & Mason claim to have invented the Scotch Egg in 1738. There are several theories on the origin of this delicacy, but none of them point to Scotland. So although it is much enjoyed throughout Scotland, the Scotch Egg is not actually Scottish.

But while these hearty snacks have been served at picnics, pubs and corner stores in the United Kingdom since the late 18th century, the Scotch egg's modish repute stateside is a fairly recent phenomenon. Why, then, has it become one of the hottest rising trends on American menus?

If you put cold eggs directly in hot water for boiling, there are high chances of them cracking up. This is because the gases heat and expand within the shell and expand pressure, thus causing them to crack.

Why eggs tend to crack while they're boiling. Eggs are prone to cracking because the force from the boiling action causes them to clash into each other. This leads to the shell splitting open and the whites spilling out of it. What you'll end up with is a boiled egg that's safe to eat, but will have a mushy texture.

Crack the eggs into the pan. As the oil gets hotter you'll see it start to change the color of the eggs. If the oil starts to spit it's because it's too hot, so turn the heat right down.

Use a smaller pan... or treat yourself to some egg rings - circles of stainless steel or silicone which you put in the pan, and crack the eggs into, for perfectly shaped fried eggs. Egg rings make perfect size to put in a roll too! We call them egg banjos.