Delia Smith's Traditional Scotch Eggs with Fresh Herbs
Delight in the timeless appeal of Delia Smith's Traditional Scotch Eggs with Fresh Herbs, a perfect blend of crispy, golden breadcrumb coating and savory sausage meat infused with fresh parsley and thyme. These classic British snacks feature perfectly cooked eggs with a tender, flavorful meat casing, delivering a satisfying crunch in every bite. With just twenty minutes of prep time, these homemade Scotch eggs are fried to golden perfection in hot oil, creating a showstopping dish that's ideal for picnics, brunch spreads, or a quick snack. Serve them warm or at room temperature with a dollop of mustard or your favorite dipping sauce for an irresistible treat that captures the magic of traditional cooking with a herby twist. Perfect for gatherings or family meals, these Scotch eggs are an easy way to elevate everyday comfort food.
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Ingredients
- 6 pieces large eggs
- 450 grams sausage meat
- 2 tablespoons fresh parsley
- 1 tablespoon fresh thyme leaves
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 50 grams plain flour
- 2 pieces large eggs (beaten for coating)
- 150 grams panko breadcrumbs
- 1 liters vegetable oil (for frying)
Directions
Step 1
Place 6 large eggs in a saucepan and cover them with cold water. Bring the water to a boil, then reduce the heat and simmer for 6 minutes.
Step 2
Drain the saucepan and immediately transfer the eggs to a bowl of cold water to stop the cooking process. Once cooled, carefully peel the eggs and set them aside.
Step 3
In a large bowl, combine the sausage meat, chopped parsley, thyme leaves, salt, and black pepper until evenly mixed.
Step 4
Divide the seasoned sausage meat into 6 equal portions. Flatten each portion into a round patty large enough to encase an egg.
Step 5
Roll each peeled egg lightly in the plain flour, shaking off the excess. Place one floured egg at the center of each sausage patty, then gently mold and shape the sausage meat around the egg, ensuring it is completely sealed.
Step 6
Set up a breading station with 3 bowls: one with the plain flour, one with the beaten eggs, and one with the panko breadcrumbs.
Step 7
Coat each sausage-covered egg first in the flour, then dip it in the beaten eggs, and finally roll it in the breadcrumbs, ensuring an even coating.
Step 8
In a deep, heavy-bottomed pan, heat the vegetable oil to 170°C (340°F). Use a thermometer to ensure the oil maintains the correct temperature.
Step 9
Carefully lower the Scotch eggs into the hot oil using a slotted spoon. Fry in batches to avoid overcrowding, cooking for 6–8 minutes, or until golden brown and crisp.
Step 10
Once cooked, remove the Scotch eggs from the oil and place them on a wire rack lined with paper towels to drain excess oil.
Step 11
Allow the Scotch eggs to cool slightly before serving. Enjoy them warm or at room temperature, accompanied by your favorite mustard or dipping sauce.
Nutrition Facts
| Serving size | (1972.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 10491.8 |
| Total Fat 1078.3g | 0% |
| Saturated Fat 184.8g | 0% |
| Cholesterol 1828mg | 0% |
| Sodium 6503.7mg | 0% |
| Total Carbohydrate 172.7g | 0% |
| Dietary Fiber 7.2g | 0% |
| Total Sugars 14.2g | |
| Protein 131.1g | 0% |
| Vitamin D 518IU | 0% |
| Calcium 349.1mg | 0% |
| Iron 22.6mg | 0% |
| Potassium 1768.0mg | 0% |
Source of Calories