Scotch Eggs are one of my favourite things to eat whenever I’m back in the UK. Proper, honest & simple tasty food. I’ve never actually made them from scratch before, but I was feeling inspired. I’m looking to create a collection of British classic recipes on the blog in 2020, so this was a logical choice. Then, while making a test batch, inspiration struck again. Apple Scotch Eggs!
The combination of pork and apple is so classic and so beautiful – I decided that I was on to a winner. And luckily I was! The apple did make the sausage meat a little more watery so be careful and add a bit at a time. In the UK there is also a version called Lancashire Eggs – which have black pudding in with the sausage meat. I think that needs to go on my ‘to cook’ list.
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Scotch Eggs aren’t actually from Scotland like a lot of people believe. There is debate as to whether they were named after the person who used to cook and sell them, or if it is because of the process of ‘scotching’ (which is dipping eggs in lime powder according to Wikipedia). No one really knows for sure where in Britain they originated or where the name comes from.
What are Scotch Eggs?
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Scotch eggs are a classic combination of a soft (or hard) boiled egg wrapped in sausage meat and then bread crumbed and fried. They are very popular across the UK.
In Britain these typically eaten cold as a picnic food. If you go to most of the supermarkets you’ll find them in the chilled food isle. A lot of pubs sell them too.
These Apple Scotch Eggs last for about 3 days in the fridge. Get them in there as soon as they are cooled. This is another one of those recipes that does take a bit of work, but if you are a huge scotch egg fan it’s worth it, trust me!
Frying vs Baking for Scotch Eggs
One of the reasons I’ve never been compelled to make this before is because of the necessity to deep fry. I decided I would test doing a couple baked in the oven rather than deep fried. I can tell you that while it does work, the breadcrumbs do not crisp up. To bake place them in the oven at 180C for around 20 minutes. I used a food thermometer to make sure that the sausage layer got up to 65 C.
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With one of my baked test batch, I tried briefly frying it in a very small amount of oil (1-2 tsp) after taking out from the oven. This did help a little to crisp it up but it was very hard to get an even colouring. If deep frying is an absolute no no for you then you could definitely do this. I don’t think that there is an alternative to deep frying that will yield as good a result though unfortunately – particularly in the appearance department.
Another thing to note is that as they are in the oven for a longer period and the heat penetrates more than the frying which is more rapid, the egg will cook more. So a nice softly lightly done yolk will soon turn into a well done one. I’d suggest cooking the eggs for a little less time if you choose this method.
I’d love to hear your thoughts on Scotch Eggs.. Have you tried them before? Have you made them at home? Let me know!
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