An Irish Twist on a British Dish
If you’re looking for a crowd-pleasing dish full of flavor, scotch eggs are the answer. They’re ideal for large gatherings, picnics, and indulgent brunches alike. We’d even consider them a bit of a showstopper—cut open, scotch eggs reveal a beautiful layering of yolk, sausage, and crispy coating.
Scotch eggs, with their perfectly wrapped layers of sausage and crispy coating around a soft or hard-boiled egg is a true example of ingenuity in the kitchen. The origins of this dish can be traced back to 18th-century England. Fortnum & Mason, the famous London department store, claims to have invented scotch eggs in 1738. Back then, they were far simpler than the versions we know today and marketed as a snack for travelers. They quickly became popular among the upper class as a luxurious treat.
Over the years, scotch eggs made their way across the Irish Sea. With high-quality sausage and fresh eggs plentiful in Ireland, this British delicacy found a natural home in Ireland. The Irish versions of the recipe often take a bolder approach, incorporating local seasonings like parsley, thyme, or a touch of mustard. While they’re often still enjoyed with breakfast, don’t be shocked if you find one on a pub menu alongside your favorite stout.
Tips and Tricks for the Perfect Scotch Egg
As fans of all things Ireland, we love to put a personal twist on traditional scotch eggs. No shade to England, but we prefer more robust flavors in the mix. The beauty of scotch eggs is that they’re flexible. There’s plenty of room to experiment.
Here are a few suggestions on how to make your scotch eggs the best they can be.
Use High-Quality Sausage
Sausage meat is the foundation of a great scotch egg. Bad sausage? Bad egg.
Naturally, we use Tommy Moloney’s Irish Sausage Meat made from savory pork and authentic Irish seasoning including sage and onion. Add chopped fresh herbs, like parsley or thyme for extra flavor.
Perfect the Egg Consistency
The debate on soft vs. hard yolks boils (no pun intended) down to personal preference. We like to boil the egg for around 6 minutes and then cool it immediately in ice water. If you would rather have a firm yolk, a 10-minute boil is the ticket. One definite pro of the hard boiled egg is less mess while eating!
Master the Wrapping Technique
Wrapping the sausage evenly around the egg can be tricky. Wet your hands slightly before handling the sausage. This will make it easier to mold the meat without sticking to your fingers. Watch out for thin spots!
Double-Coat for Extra Crunch
If you’re aiming for that perfect crunch, try double-coating the egg. After a first layer of egg wash and breadcrumbs, dip it again for a thicker shell.
Serve with Irish-Inspired Accompaniments
While a simple mustard dip is classic—and you can never go wrong with classic—we recommend serving your scotch eggs with a Guinness mustard. If you want to add some color to your plate, pair with a crisp side salad of mixed greens with apple cider vinegar and olive oil. The acidity cuts through the richness for a well-balanced meal.
Scotch eggs might look like a bit of work, but they’re an indulgence worth the effort. Try this recipe a couple of times and we promise it will become one of your go-to’s.
Ingredients
- 6 large eggs (4 for boiling and 2 for coating)
- 1 lb of Tommy Moloney’s Irish Sausage Meat
- 1 cup breadcrumbs
- 1 cup all-purpose flour
- Fresh herbs (parsley, thyme, or chives) for added flavor
- Salt and black pepper, to taste
- Oil for frying (vegetable or canola)
Recipe
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Prepare your eggs. Bring water to a boil. Gently lower eggs and cook for 6-10 minutes depending on how hard you want the yolks to be. Immediately transfer to ice water; this stops the cooking process. Once the eggs are cool, carefully peel them under running water.
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Take a portion of sausage meat (2 oz per egg) and flatten it in your hands to a small, thin patty. Place the boiled egg in the center and gently shape the sausage around it, ensuring even coverage. Press it together until you can’t see any egg poking through. Note: cold sausage is easier to handle, so put the sausage in the refrigerator before using it.
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Roll each sausage-coated egg in flour to help the outer layers stick. Dip it in an egg wash and then coat in breadcrumbs. Repeat this step if you want extra crunch.
There are two methods of cooking scotch eggs—frying and baking.
Frying: Heat oil to 350ºF in a deep fryer or a heavy-bottomed pot. Carefully lower each egg into the oil and fry for 5 minutes until golden brown and crispy. Avoid overcrowding the fryer or pot. Use a slotted spoon or frying basket to lift out the eggs and place them on a paper towel to drain excess oil.
Baking: Preheat your oven to 400ºF. Arrange the eggs on a baking sheet lined with parchment paper and spray or brush them lightly with oil. Bake for 25-30 minutes, turning once halfway through.
A Taste of Home with Tommy Moloney’s
Gather your ingredients, gather your loved ones, and get ready for a new tradition.
Remember, you can always tweak this recipe by adding different herbs, adjusting the cook time on the boiled egg, or trying unique sides—just don’t forget to use Tommy Moloney’s! Happy Cooking!
