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How to Make a Scotch Egg
Traditionally is served with a hard boiled egg. A big thank you to Chef Long that came over to make and snack it.
Go to a Scottish/British convenience store.
Get some traditional sausage.
This will be enough for a couple of days.
Eat a cupcake on your way.
Take the subway if its faster.
Open the sausage package
Undo the knots.
Unwrap the casing
Take the eggs out of the fridge so they temper properly before you cook them.
Put the timer on when you drop the eggs. You can follow the soft boil egg guide for this steps.
Fill a bowl with ice.
Add some water
Chill the eggs down when the timer goes off. It's really important to have a good amount of ice.
You can add spices and season your sausage filling accordantly to your taste. Salt and pepper would be good. Feel free to add some spicy element to it.
Wash your hands after.
Put a little bit on top of plastic wrap
Cover with another layer of plastic wrap.
You can use the rolling pin
Crack the eggs and peel them very carefully
Use a spoon
Or your hands
It's ok if you loose one. You can snack it with some salt and pepper.
Do a sausage egg ravioli
Round them up or make a egg shape
Only two survived
With the rest of the meat
Save it and do some "albondigas". You can also freeze it.
Get your egg wash, flour and breadcrumbs ready.
Heat up some oil. You can also choose to just bake the eggs.
Egg. Add some buttermilk if you from the south.
Breadcrumbs. Feel free to add herbs and/or spices to this mix.
Oil between 350 and 400. If you don't have a thermometer just use your judgement.
Absorbent paper ready.
Fry them. This is optional. It gives them a nice color.
Baste if you are not deep frying.
Put them in a oven proof dish
In the oven.
Eight minutes. It will depend on how thick you did your sausage wrapping.
Set the table
You can always proof it to see if the sausage is cooked. If it feels cold (shouldn't) put them back in the oven.
Salt and pepper
Eat it with some sauce américaine or/and mustard
Go for it.
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