• Scotch Eggs – Better Than Fair Food {Recipe}

    by  • September 3, 2013 • Family, Featured, Meat, Ohio, Recipes & Meals • 8 Comments

    scotch eggs recipe

    The Ohio Poultry Association invited Lil and I to an eggstravagana at the Ohio State Fair this year. We learned how to make the perfect omelet, talked to poultry farmers, pet chickens, ate Ohio-farmed food for lunch, and indulged in Ohio ice cream while basking in the glow of the butter cow. My friend Kristin aka CbusMom has a great recap of the day including a picture of yours truly riding the giant slide.

    There was only one problem with our visit. The Ohio Poultry Association fed us so well that we were too full to experience the deep-fried goodness of street fair food. The meals we ate in the Taste of Ohio center nutritious and filling but I left wanting some indulgence.

    Fortunately our extended family was happy to appease this desire on our recent vacation to the Eastern Shore of Virginia. Inspired by the Ohio Poultry Association and our abundance of backyard eggs, we made a British creation for the first time: Scotch eggs.

    peeling boiled eggs wrapping egg in sausage for scotch eggs

    Scotch eggs are hard-boiled eggs nestled in sausage, rolled in a bread crumb coating, and deep fried. We used backyard eggs and homemade bulk breakfast sausage because even fried food can be locally sourced.

    scotch eggs before cookingscotch eggs after cooking

    Hearty does not begin to describe this protein-packed treat. We gobbled up scotch eggs for dinner one night. Most of us couldn’t finish more than one so we chilled leftovers overnight in the fridge. Cold scotch eggs are a familiar train stop food in Great Britain; Alex and others were happy to much on them for breakfast the next day.

    Maybe next year we’ll see Scotch eggs at the fair!

    scotch eggsScotch Eggs
    makes one dozen

    13 fresh eggs, divided
    1 pound bulk (not stuffed) sausage
    1 cup all-purpose flour, divided
    1/2 cup cornmeal
    1/2 teaspoon salt
    10 grinds fresh black pepper
    1 teaspoon Old Bay or other spice mix, optional
    1 gallon lard or peanut or other oil for frying

    1. Hard-boil 12 eggs in your preferred manner. I cover mine in cold water in a heavy-bottomed pan, heat the pan until boiling, turn off the heat, cover, and time for 10 minutes. After 10 minutes, fill pot with cold water and ice until eggs are chilled. This step may be done up to five days ahead.
    2. Peel eggs.
    3. Use approximately three tablespoons of fresh sausage to completely cover the eggs in an even layer. Set eggs in a single layer on a plate or tray and refrigerate until use.
    4. Heat a pot of lard or oil to 375 degrees F for deep frying. Always use a tall, heavy-bottomed pan for deep frying and never fill more than half way. Keep a fire extinguisher and/or can of baking soda nearby in case of a fire.
    5. Meanwhile, make a three-bowl breading station. In the first bowl, pour 1/2 cup flour. In the second bowl, mix one fresh egg with 2 tablespoons water. In the third bowl, mix 1/2 cup cornmeal, 1/2 cup flour, salt, pepper, and optional spice mix.
    6. When oil is ready, retrieve sausage-covered eggs from the fridge.
    7. Roll eggs in the breading bowls in this order: flour, eggs, cornmeal.
    8. Using a slotted spoon, gently transfer eggs to the hot oil in small batches. Cook for approximately five minutes or until the breading browns. Drain on a towel-lined cooling rack.
    9. Serve warm or cold with mustard.

    Disclosure: The Ohio Poultry Association provided my family with Ohio State Fair tickets, parking passes, food vouchers, and ride wristbands. All opinions about the deliciousness of homemade fair food are our own.

    About

    I live to eat and eat to live, planning every meal to include as much local and seasonal abundance as possible. My favorite color is purple, my favorite vegetable is whatever is fresh and local, and my favorite drink is whatever you're pouring. Follow me @racheltayse

    http://www.harmonioushomestead.com

    8 Responses to Scotch Eggs – Better Than Fair Food {Recipe}

    1. September 3, 2013 at 11:15 am

      My dad loved Scotch eggs, and was always on the lookout for them at restaurants. I don’t eat pork, but I wonder if I could find some bulk turkey sausage to try your recipe in my dad’s honor.

      • September 3, 2013 at 11:57 am

        Turkey sausage should absolutely work! Next time we make them I’ll think of your dad.

    2. September 3, 2013 at 6:22 pm

      These look really good but I can’t seem to bring myself to deep fry anything. Not a health issue but more a mess issue! If there was a non-deep frying method I would totally try them!

      • September 3, 2013 at 10:34 pm

        Deep frying is a mess! We only heat up oil once or twice a year. I wonder if we could fry these and bake to reheat later? I’ll try baking one next time we make these too.

        • September 16, 2013 at 11:49 am

          I agree, we only drag the deep fryer out 2-3 times a year and even then it is relegated to the garage on my work bench so it doesn’t stink up the house.

          Love these Scotch eggs. I might just have to drag the fryer out because of this :)

          Have a great week!

    3. September 9, 2013 at 11:05 am

      These look insanely good!

    4. Amy
      September 20, 2013 at 6:01 pm

      Rachel,
      My extended family meets in a state park every fall and we try to outdo one another making tasty meals in turn. My little sis and I are responsible for a big breakfast. I am so excited to find this recipe! My hens’ eggs, boiled and then made into Scotch eggs will be something new and I just can’t wait for everybody to try them! Thanks for the recipe!

    5. September 24, 2013 at 8:14 pm

      Oh my word…I need these….

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