Best scotch egg recipe | Jamie Oliver picnic recipes (2024)

FAQs

How to make Scotch eggs in Jamie Oliver? ›

Roll each egg in the seasoned flour, gently tapping off any excess, then dip it in the beaten egg mixture. Finally, roll it in the breadcrumbs, making sure it is evenly coated. Heat the oil for deep-frying in a deep-fryer or large saucepan over a medium–high heat until it reaches a temperature of 190°C (375°F).

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.

If you'd like to make the Scotch eggs one day in advance, boil the eggs and wrap them in sausage. Instead of immediately cooking, store the prepared eggs in an airtight container in the refrigerator. Fry them immediately before you plan to serve them.

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.

A hard-boiled egg just might be the world's most perfect snack. Add a meaty, crunchy coating, and you've got the scotch egg.

Here's what I've been doing: I roll the hard boiled egg in flour, and then apply about a golf ball size portion of the pork patty mixture taking extra care to make sure it's fully covering the egg. I then roll them in egg wash and cover with panko bread crumbs.

Is it okay to serve a Scotch egg cold at a picnic, or does it have to be eaten hot? Next to sandwiches, Scotch eggs are the ideal picnic food. Serving it at room temperature or cold is just fine. You can eat it whole, halved, quartered or slice or even as a filling in your sandwiches and get the best of both worlds.

a whopping 50% more protein than your standard hen's fare, plus double the heart-healthy omega-3 fatty acids. Adding iron-rich black pudding to your sausage casing pumps up the body-bulking calories, while coating it with pine nut-spiked breadcrumbs gives you a bump of cholesterol-crushing fats and fibre.

It is often eaten in pubs or as a cold snack at picnics. In the Netherlands and Belgium, Scotch eggs may also be called vogelnestje ("little bird's nest"), because they contain an egg. One 1880s Scottish recipe also calls them birds' nests.

STORING YOUR SCOTCH EGGS

When you're ready to eat the scotch eggs, you can reheat them in the oven at 180°C for 10-15 minutes, or until heated through. Alternatively, you can microwave them for 1-2 minutes, although this method may result in a softer texture.

Why can't you freeze Scotch eggs? ›

Can you freeze Scotch eggs? We wouldn't recommend freezing these, as the texture of the egg will likely be affected. They're much better if eaten within 24 hours.

Why do Scotch eggs split when frying? This is because there is a gap or crack in the sausage meat and the oil has gotten between the meat and the egg. Make sure they are well sealed before frying.

Look for any noticeable mold or discoloration - these are big red flags. Also, if the eggs smell off or sour, that's a strong signal that they have spoiled. Trust your gut: if you taste them and they seem odd, it's best to err on the side of caution and not eat them.

Attach a deep-fry thermometer to side of a large heavy pot. Pour in oil to a depth of 2” and heat over medium heat to 375°. Fry eggs, turning occasionally and maintaining oil temperature of 350°, until sausage is cooked through and breading is golden brown and crisp, 5–6 minutes.

At the time, we referred to it as a 'scotched' egg because of anchovies added to the meat to give it a stronger flavour, and to cut through the fattiness of the meat.

A room-temperature scotch egg can be enjoyable, but a warm egg will express itself in an altogether more elevated way.

Scotch eggs are prepared by hard- or soft-boiling an egg, wrapping it in sausage meat, and deep-frying it. It is often eaten in pubs or as a cold snack at picnics. In the Netherlands and Belgium, Scotch eggs may also be called vogelnestje ("little bird's nest"), because they contain an egg.