Mary Berry’s Scotch Eggs is made with eggs, Cumberland sausage meat, fresh white breadcrumbs, plain flour, beaten egg, and vegetable oil. This tasty Scotch Eggs recipe creates a delicious snack that takes about 16 minutes to prepare and can serve up to 4 people.
Ingredients Needed
- 4 eggs
- 300 g (10.5 oz) Cumberland sausage meat
- 100 g (3.5 oz) fresh white breadcrumbs
- 3 tbsp plain flour
- 1 egg, beaten
- 1 l (34 fl oz) vegetable oil
How To Make Scotch Eggs
- Boil the Eggs: Simmer the eggs in water for 3 minutes. Refresh in cold water and peel.
- Prepare Sausage Meat: Divide the sausage meat into 4 patties and wrap each egg evenly.
- Coat the Eggs: Set up three containers: one with flour, one with beaten egg, and one with breadcrumbs. Coat each Scotch egg in flour, then beaten egg, and finally breadcrumbs.
- Heat Oil: Heat the oil to 140-150°C (275-300°F) in a deep, heavy-based pan.
- Fry: Fry the Scotch eggs for 3-4 minutes until golden brown, then drain on kitchen paper.
Recipe Tips
- Chill the Eggs: After boiling and peeling, chill the eggs in cold water for a few minutes. This helps the sausage meat stick better when wrapping.
- Control Oil Temperature: Make sure the oil is at the right temperature (140-150°C or 275-300°F) before frying. If it’s too hot, the outside will burn before the inside is cooked.
- Don’t Crowd the Pan: Fry the Scotch eggs in batches to avoid lowering the oil temperature. This ensures they cook evenly and get crispy.
- Drain Properly: After frying, place the Scotch eggs on kitchen paper to drain excess oil. This keeps them from becoming greasy.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover Scotch eggs cool until they reach room temperature. Then, place them in an airtight container and store them in the fridge for up to 3 days.
- Reheat: Preheat the air fryer to 160°C (320°F). Place the Scotch eggs in the basket and heat for about 5-7 minutes, until they are hot and crispy.
Nutrition Facts
Serving Size: 1 Scotch egg (makes 4 servings)
- Calories: 245
- Total Fat: 17g
- Saturated Fat: 4g
- Cholesterol: 133mg
- Sodium: 430mg
- Potassium: 172mg
- Total Carbohydrate: 12g
- Dietary Fiber: 0.5g
- Sugars: 0g
- Protein: 14g
Try More Mary Berry Recipes:
- Mary Berry Leek And Potato Soup
- Mary Berry Crushed New Potatoes
- Mary Berry Lancashire Hotpot
- Mary Berry Lemon And Elderflower Cake
Mary Berry Scotch Eggs
Description
Mary Berry’s Scotch Eggs is made with eggs, Cumberland sausage meat, fresh white breadcrumbs, plain flour, beaten egg, and vegetable oil. This tasty Scotch Eggs recipe creates a delicious snack that takes about 16 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Boil the Eggs: Simmer the eggs in water for 3 minutes. Refresh in cold water and peel.
- Prepare Sausage Meat: Divide the sausage meat into 4 patties and wrap each egg evenly.
- Coat the Eggs: Set up three containers: one with flour, one with beaten egg, and one with breadcrumbs. Coat each Scotch egg in flour, then beaten egg, and finally breadcrumbs.
- Heat Oil: Heat the oil to 140-150°C (275-300°F) in a deep, heavy-based pan.
- Fry: Fry the Scotch eggs for 3-4 minutes until golden brown, then drain on kitchen paper.
Notes
- Chill the Eggs: After boiling and peeling, chill the eggs in cold water for a few minutes. This helps the sausage meat stick better when wrapping.
- Control Oil Temperature: Make sure the oil is at the right temperature (140-150°C or 275-300°F) before frying. If it’s too hot, the outside will burn before the inside is cooked.
- Don’t Crowd the Pan: Fry the Scotch eggs in batches to avoid lowering the oil temperature. This ensures they cook evenly and get crispy.
- Drain Properly: After frying, place the Scotch eggs on kitchen paper to drain excess oil. This keeps them from becoming greasy.
Mary Berry Scotch Eggs