Jamie Oliver Scotch Eggs recipe is made with fresh free-range eggs, higher-welfare sausages, herbs, nutmeg, mustard, and breadcrumbs this recipe takes 40 minutes to make and serves 8 people.
Try More Jamie Oliver Recipes:
🧡 Why You’ll Love This Scotch Eggs Recipe:
- Tasty and Filling: These Scotch Eggs boast a flavorful combination of seasoned sausage meat and perfectly cooked eggs, providing a satisfying snack or meal option.
- Easy to Make: With simple instructions and readily available ingredients like eggs, sausages, and herbs, this recipe is accessible to cooks of all skill levels, making it a hassle-free option for busy days.
- Versatile: Serve them as appetizers, pack them for picnics, or enjoy them as a satisfying snack. These Scotch Eggs are versatile and adaptable to various occasions and preferences.
- Homemade Goodness: By making these Scotch Eggs at home, you control the ingredients, ensuring freshness and quality. Plus, the satisfaction of creating a delicious snack from scratch adds an extra layer of enjoyment to every bite.
❓ What Is Jamie Oliver Scotch Eggs Recipe?
Jamie Oliver Scotch Eggs are a classic British dish consisting of hard-boiled eggs wrapped in seasoned sausage meat, coated in breadcrumbs, and deep-fried until golden brown they are known for their savory flavor, with the sausage adding a rich and juicy texture.
🥚 Jamie Oliver Scotch Eggs Ingredients:
- 10 large free-range eggs
- 8 higher-welfare sausages
- ½ a bunch of fresh chives
- ½ a bunch of fresh flat-leaf parsley
- 1 whole nutmeg , for grating
- 1 tablespoon English mustard
- plain flour , for dusting
- 150 g fresh white breadcrumbs
- 2 litres vegetable oïl
🥙 How To Make Jamie Oliver Scotch Eggs
- Put 8 eggs in a pot of cold water and heat until boiling. Boil for 3 to 4 minutes, then put them in a bowl of cold water to cool. Once cool, peel them carefully.
- Take the sausages out of their casings and put them in a bowl. Chop some herbs finely and add them to the sausage meat along with some nutmeg, mustard, salt, and pepper. Mix everything together well and divide it into 8 equal parts.
- Get three plates ready – one with a bit of flour, one with the two remaining eggs (beat them together first), and another with breadcrumbs.
- Dust your hands with flour, then flatten one of the sausage portions into an oval shape. Roll a peeled egg in flour, then place it in the middle of the sausage patty. Mold the meat evenly around the egg until it’s completely covered.
- Roll the meat-wrapped egg in flour, then dip it in the beaten egg, followed by the breadcrumbs. Repeat the egg and breadcrumb coating for a good covering.
- Heat oil in a deep pan or fryer to about 150ºC/300ºF. If you have a thermometer, use it. If not, test the oil by adding a piece of raw potato for about 1 minute – if it sizzles and browns, it’s ready. Carefully put the eggs in the pan and cook for 4 minutes, turning them occasionally, until they’re golden brown. Remove them with a slotted spoon and let them drain on kitchen paper. If you’re worried about the meat being undercooked, you can fry them until golden and then finish them in a hot oven for a couple of minutes.
- Let the Scotch eggs cool a bit, then arrange them on a platter with some Scottish Cheddar cheese, pickle, and pickled onions.
💭 Recipe Tips:
- Ensure the sausage meat is seasoned well for flavor throughout.
- Use high-quality sausages with a good meat-to-fat ratio for juiciness.
- Handle the egg-wrapping process delicately to prevent cracks.
- Maintain a consistent coating thickness to ensure even frying.
- Monitor oil temperature carefully to avoid under or overcooking.
🥗 What To Serve With Scotch Eggs?
Serve Scotch Eggs with Butternut Squash Salad, Pickled Red Onions, Beetroot Relish, or Chickpea And Spinach Curry for a balanced meal they also pair well with Huevos Rancheros, Creamed Leeks, or Easy Vegetable Soup for a satisfying combination.
🎚 How To Store Leftovers Scotch Eggs ?
- In The Fridge.To store leftovers scotch eggs refrigerate them in an airtight container for up to 2 days.
- In The Freezer. To freeze wrap leftovers scotch eggs in plastic wrap then aluminum foil and freeze for up to 2 months.
🥵 How To Reheat Leftovers Scotch Eggs ?
- In The Oven. preheat to 350°F then place leftovers scotch eggs them on a baking sheet and heat for 10-15 minutes until warmed through.
- In The Microwave. microwave leftovers scotch eggson high for 1-2 minutes, ensuring they’re heated evenly.
FAQ’S
How Do You Know When Scotch Eggs Are Fully Cooked?
To check if Scotch eggs are fully cooked, insert a food thermometer into the center it should register at least 160°F (71°C), ensuring both the meat and egg are safe to eat.
Can You Make Scotch Eggs Ahead Of Time?
Yes, you can make Scotch eggs ahead of time store them in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven at 350°F (175°C) for 10-15 minutes before serving to ensure they’re warm throughout.
Why Do My Scotch Eggs Split When Frying?
Scotch eggs may split when frying due to excess moisture in the meat mixture or uneven coating. Ensure the meat is thoroughly drained and dry before coating, and gently roll the eggs in flour before dipping in the egg and breadcrumbs to create a more secure seal.
Can I Add Vegetables To The Meat Mixture For Scotch Eggs?
Yes, you can add vegetables to the meat mixture for Scotch eggs finely chopped onions, bell peppers, or spinach are popular choices that add flavor and texture to the filling. Just ensure the vegetables are cooked and well-drained before mixing them into the meat.
Try More Jamie Oliver Recipes:
- Jamie Oliver Burrata With Cherry Tomatoes Recipe
- Jamie Oliver Pigs In Blankets
- Jamie Oliver Honey Roasted Parsnips And Carrots
Jamie Oliver Scotch Eggs Nutrition Facts
Amount Per Serving
- Calories 613
- Fat47g
- Saturates11.4g
- Sugars1.2g
- Salt2.6g
- Protein28.6g
- Carbs20.7g
- Fibre1.3g
Jamie Oliver Scotch Eggs
Description
Jamie Oliver Scotch Eggs recipe is made with fresh free-range eggs, higher-welfare sausages, herbs, nutmeg, mustard, and breadcrumbs this recipe takes 40 minutes to make and serves 8 people.
Ingredients
Instructions
- Put 8 eggs in a pot of cold water and heat until boiling. Boil for 3 to 4 minutes, then put them in a bowl of cold water to cool. Once cool, peel them carefully.
- Take the sausages out of their casings and put them in a bowl. Chop some herbs finely and add them to the sausage meat along with some nutmeg, mustard, salt, and pepper.
- Mix everything together well and divide it into 8 equal parts.
- Get three plates ready – one with a bit of flour, one with the two remaining eggs (beat them together first), and another with breadcrumbs.
- Dust your hands with flour, then flatten one of the sausage portions into an oval shape.
- Roll a peeled egg in flour, then place it in the middle of the sausage patty. Mold the meat evenly around the egg until it’s completely covered.
- Roll the meat-wrapped egg in flour, then dip it in the beaten egg, followed by the breadcrumbs. Repeat the egg and breadcrumb coating for a good covering.
- Heat oil in a deep pan or fryer to about 150ºC/300ºF. If you have a thermometer, use it.
- If not, test the oil by adding a piece of raw potato for about 1 minute – if it sizzles and browns, it’s ready. Carefully put the eggs in the pan and cook for 4 minutes, turning them occasionally, until they’re golden brown. Remove them with a slotted spoon and let them drain on kitchen paper. If you’re worried about the meat being undercooked, you can fry them until golden and then finish them in a hot oven for a couple of minutes.
- Let the Scotch eggs cool a bit, then arrange them on a platter with some Scottish Cheddar cheese, pickle, and pickled onions.
Notes
- Ensure the sausage meat is seasoned well for flavor throughout.
Use high-quality sausages with a good meat-to-fat ratio for juiciness.
Handle the egg-wrapping process delicately to prevent cracks.
Maintain a consistent coating thickness to ensure even frying.
Monitor oil temperature carefully to avoid under or overcooking.