Kamil Perry
Scotch eggs are a British snack consisting of soft-boiled eggs wrapped in breakfast sausage, then breaded and fried. To make cheese scotch eggs, you'll need eggs, flour, cheese, salt, Worcestershire sauce, cayenne, milk, breadcrumbs, and oil for frying. The process involves boiling the eggs, wrapping them in a mixture of flour, cheese, salt, Worcestershire sauce, cayenne, and milk, then coating them in breadcrumbs, and finally frying them. The cooking time is typically 10-15 minutes, and the preparation time is around 20 minutes.
| Characteristics | Values |
|---|---|
| Cooking utensils | Saucepan, deep fat pan, 2 1/2- 3-in. cutter, baking sheet |
| Oven temperature | 475°F |
| Oven position | Above center |
| Number of Scotch eggs | 4 |
| Ingredients | Eggs, flour, grated Cheddar cheese, salt, Worcestershire sauce, cayenne, milk, breadcrumbs |
| Preparation time | 20 mins |
| Cooking time | 10-15 mins |
Explore related products
What You'll Learn
Boil eggs, cool, and peel
To start making your Scotch eggs, you'll need to boil your eggs. Fill a medium saucepan with cold water and place your desired number of eggs in the pan. Make sure the water covers the eggs by about an inch. Bring the water to a boil over medium-high heat. The number of minutes you boil the eggs will depend on how runny or hard you want the yolks to be. For a runny yolk, boil the eggs for around 4 minutes. For a harder yolk, boil for 7 minutes. If you want something in between, you can boil the eggs for 3 to 4 minutes.
Once the eggs are boiled, transfer them to a bowl of ice water to cool down. You can crack the shells a little before placing them in the ice bath, as this will make them easier to peel later. Leave the eggs to cool completely in the ice bath for about 5 to 10 minutes. You can also shell the eggs under lukewarm running water to make removing the shells easier and to keep the eggs intact.
Once the eggs are completely cooled, carefully peel them. They are now ready to be wrapped in the sausage mixture.
The Perfect Pasta: Butter & Cheese
You may want to see also
Prepare sausage mixture
To prepare the sausage mixture for your cheese Scotch eggs, you'll need a few ingredients and some simple steps to follow. Here's a detailed guide to help you:
Ingredients:
- Breakfast sausage, either in bulk or with casings removed
- Fresh herbs like chives and parsley, finely chopped
- Prepared mustard (English, Dijon, or your preferred variety)
- All-purpose flour
- Optional: Nutmeg, pepper, and other seasonings of your choice
Instructions:
- Start by squeezing the sausage meat out of its casings and into a bowl. If you're using bulk sausage, simply place it in the bowl.
- Add your finely chopped fresh herbs to the bowl with the sausage meat. Chives and parsley will provide both flavor and color.
- Grate in a good amount of nutmeg, if desired. A pinch of pepper and any other seasonings you wish to include can also be added at this point.
- Add a generous amount of prepared mustard to the mixture. English mustard, such as Coleman's, is a great option, but you can also use Dijon or any other variety you prefer.
- Mix all the ingredients together thoroughly until well combined. The sausage mixture is now ready to be shaped and wrapped around your boiled eggs.
- Divide the sausage mixture into equal portions, depending on the number of eggs you are using. For example, if you're making four Scotch eggs, divide the mixture into four balls.
- Take one portion of the sausage mixture and place it between two pieces of cling film. Squash and flatten it as much as possible to create a thin, oval-shaped patty.
- Repeat this process for the remaining portions of sausage mixture. Now you're ready to wrap your boiled eggs with this delicious, flavorful sausage mix!
Mushroom, Cheese, Bacon: A Tasty Trio
You may want to see also
Wrap eggs in sausage mixture
To wrap the eggs in the sausage mixture, start by squeezing the sausages out of their skins and into a bowl. Finely chop some herb leaves—such as chives and parsley—and add them to the bowl along with the desired amount of nutmeg, mustard, salt, and pepper. Mix everything together.
Next, divide the mixture into balls. The number of balls will depend on how many eggs you are wrapping. For instance, if you are wrapping eight eggs, divide the mixture into eight balls. Take one ball and flatten it into an oval-shaped patty in the palm of your floured hand. Repeat this process with the remaining sausage balls.
Now, take a cooled and peeled soft-boiled egg and lightly flour it. Then, carefully roll the sausage mixture around the egg until it is completely encased. Repeat this process with the remaining eggs and sausage mixture.
Veggie-Cheese Omelet: A Quick, Healthy Breakfast Treat
You may want to see also
Explore related products
Bread the eggs
Breading the eggs is a crucial step in making Scotch eggs. This step involves coating the boiled eggs in flour, egg wash, and breadcrumbs before frying or baking them to crispy perfection. Here is a detailed guide on how to bread Scotch eggs:
Prepare the Dredging Station:
Start by setting up three shallow dishes or plates. In the first dish, place some all-purpose flour. This will help the egg wash adhere to the boiled egg and create a dry base for the subsequent coatings. In the second dish, whisk together one or two eggs, creating an egg wash. This adds moisture and helps bind the outer coatings. The third dish should contain breadcrumbs. Panko breadcrumbs are an excellent choice for a super crispy texture, but regular breadcrumbs work just as well. Season the breadcrumbs with salt, pepper, or any desired spices to give your Scotch eggs an extra flavour boost.
Coat the Eggs:
Lightly dust each boiled egg with flour, shaking off any excess. This step ensures the egg wash will adhere evenly. Next, gently dip the floured egg into the egg wash, turning it to coat evenly. Allow any excess egg wash to drip off before moving on to the final step. Finally, roll the egg in the dish of breadcrumbs until it is entirely coated. Use your fingers or a spoon to sprinkle additional breadcrumbs on any uncovered spots. Gently pat and shape the Scotch egg with your hands to ensure it holds together.
Refrigerate:
Once all the eggs are coated, it is a good idea to refrigerate them for a while. This helps the coatings firm up and adhere better, reducing the chances of the coatings slipping off during frying or baking.
Fry or Bake:
Now, you have your cheese Scotch eggs ready for frying or baking. For frying, carefully lower the eggs into a pan of hot oil and cook until golden brown. Alternatively, place them on a lined baking sheet and bake in the oven at 350°F/180°C for about 25-30 minutes.
Macaroni and Cheese Casserole: The Ultimate Comfort Food
You may want to see also
Fry or bake
Fry
Frying is the most common way to cook Scotch eggs. To fry your Scotch eggs, you will need to prepare a deep-fat pan with oil heated to 160-180°C. You can test if the oil is hot enough by adding a few breadcrumbs—they should turn golden after 10 seconds in the oil. Alternatively, you can use a potato: it is ready once the potato turns golden and floats. Carefully lower the Scotch eggs into the oil and cook for 4-10 minutes, turning them every so often, until golden and crispy. Transfer to a paper towel-lined plate and leave to cool for a few minutes before serving.
Bake
To bake your Scotch eggs, preheat your oven to 350°F / 180°C. Lightly spray the Scotch eggs with oil and lay them out on a lined baking sheet, leaving some space between them. Bake for 25-30 minutes, turning them over halfway through, or until the sausage is cooked through. You can also cook Scotch eggs in an air fryer. Preheat the air fryer to 390°F / 200°C. Lightly spray the air fryer basket with oil. Cook the Scotch eggs in batches in a single layer for 12 minutes, turning them over halfway through.
Kirkland Cheese Pizza: Cooking Guide for a Perfect Pie
You may want to see also
Frequently asked questions
This depends on your preference. Boil for 4 minutes for a soft-boiled or jammy egg yolk, and 7 minutes for a hard-boiled yolk. If you like your yolks somewhere in between, you can boil the eggs for 3 to 4 minutes.
After boiling the eggs, transfer them to a bowl of ice water to cool down. Then, carefully peel the shells. You can do this under lukewarm water to make the process easier and to keep the eggs intact.
You will need breakfast sausage, fresh herbs (such as chives and parsley), mustard, nutmeg, salt, and pepper. You can also add other ingredients such as ham, stuffing, or black pudding.
First, lightly flour each cooked egg. Then, flatten the sausage mixture and use cling film to help roll it around the egg. Beat an egg and coat the wrapped eggs, then roll them in breadcrumbs.
You can deep-fry the assembled Scotch eggs in hot oil until golden and crispy. Alternatively, you can bake them in the oven at 350°F/180°C for 25-30 minutes, or cook them in an air fryer at 390°F/200°C for 12 minutes.
