Black Flannel Academy

Scotch Egg

A Scotch egg consists of a whole soft or hard-boiled egg wrapped in sausage meat, coated in breadcrumbs and baked or deep-fried.

Typical Ingredients

  • Pork Shoulder/Butt
  • Farm Eggs
  • Warming Spices
  • Bread Crumbs

Pairs With...

  • American Pale
  • Double IPA
  • Marzen
  • Rauchbier

HISTORY

The upscale London department store, Fortnum & Mason, claims to have created the savory snack in the mid 18th century, catering to the well-to-do travelers passing through Piccadilly Square, touting it as a handy portable snack. However this claim has been disputed, as some gather the dish to have begun as a poor man’s lunch, believing the scotch egg to be a relative to the Cornish pasty and consumed by Scottish farmers.

Another intriguing theory is that of the Nargisi kofta, which consists of a hard-boiled egg encased in minced meat, fried and served in a gravy. Thanks to the establishment of the East India Company in the early 17th century, flavors and dishes were making their way from India to England and it is theorized that the Nargisi kofta hitched a ride.

Unsurprisingly, many cultures have their own version of the classic UK snack. A Guardian article; Scotch eggs around the world — it has never been just a British thing describes a number of countries who have dishes similar to the scotch egg. The Polish Jaskółcze gniazda (swallow’s nest), the Dutch-Flemish vogelnestje (bird’s nest), as well as the Indonesian bakso telur (meatball eggs) are few examples.

No matter the true tale, I think we can all agree that the humble scotch egg is a little more worldly and a little less stodgy than originally thought.

CLASSIC CHARACTERISTICS:

Aroma – Depending on the ingredients used for the sausage, the aroma of the Scotch Egg can vary. At Black Flannel Brewery we use hints of maple, nutmeg, and allspice giving the meat a breakfast sausage aroma.

Appearance – Golden Brown. About the size of a baseball. Either gooey soft center or hard cooked egg.

Flavor – Traditionally seasoned with nutmeg and various other warming spices, like that of a pork breakfast sausage.

Mouthfeel – Crispy sausage shell. Rich molten yolk

Pairs With – American Pale Ale, Double IPA, Rauchbier, Marzen

Service Notes:

Serve fresh and hot, reaching an internal temperature of 145°F.

Commercial Examples

  • Lidl, Castle Grove two scotch eggs
  • Aldi, Crestwood two scotch eggs
  • Ocado, Jon Thorner’s two traditional scotch eggs
  • Fortnum & Mason, traditional scotch egg
  • Asda, chosen by you four scotch eggs
  • M&S, Cumberland scotch egg
  • Tesco, two finest scotch eggs
  • Sainsbury’s, Taste the Difference scotch egg
  • Waitrose, succulent scotch egg

Variations:

The Polish Jaskółcze gniazda (swallow’s nest)
The Dutch-Flemish vogelnestje (bird’s nest)
The Indian – Nargisi kofta
The Indonesian bakso telur (meatball eggs)

Cooking PROCESS:

Soft Boiled Egg: 
  1. Bring a large saucepan of water to a boil over medium-high heat. Using a slotted spoon, carefully lower room temperature eggs into water one at a time. Cook 5½ minutes at a gentle boil. Transfer eggs to a bowl of ice water and chill until just slightly warm, about 2 minutes.
  2. Gently crack eggs all over and peel, starting from the wider end, which contains the air pocket.
  3. Peeling the eggs under running water or submerged in water can help with the process.
Pork Mixture:
  1. Take the ground pork and season it with the warming spices. Once you have fully incorporated the spices and pork, it’s time to portion and wrap your eggs.
  2. Portion the pork into 4-5 oz balls. Take the portioned ball and form a patty with your hands or with a tortilla press. Make sure they are even and then begin to gently wrap around the entire egg.
  3. Once you have covered all of your eggs with the pork mixture, you are ready to coat them in breadcrumbs.
Coating:
  1. Gather your eggs, flour, breadcrumbs, and three bowls. Whisk your eggs in one bowl. Place your flour and breadcrumbs separately in the other two bowls.
  2. Take the sausage covered eggs and start the coating process. Place 1 Scotch Egg at a time into the flour, shaking off excess, then coat in egg mixture. Next begin to roll the Scotch Egg into the breadcrumbs. Make sure that the entire sausage is coated.
  3. Once coated in breadcrumbs, repeat the egg and breadcrumb coating again for optimal crunch. 
Frying:
  1. Fry at 350ºF for 5-7 minutes. Use a cake tester to ensure the internal temperature is nice and hot.(about 145ºF) 
  2. Take them out when they turn golden brown and place onto a wire rack.
  3. Let them rest for 2-3 minutes and serve.

Tasting Notes:

Black Flannel’s Scotch Egg is very similar to a maple bratwurst sausage with a perfectly runny yolk. Enjoy this snack for brunch or a late night snack. Great for sharing too!

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