Crisp-coated scotch eggs
Ain’t no beige like picnic beige
These crisp-coated scotch eggs are the showstopper of your picnic spread. They’re golden, crispy, rich, salty and totally satisfying – aka everything you want in one bite. I’m not interested in the sandwiches, the quiche or even the sausage rolls, because nothing beats a scotch egg (other than a potato obvs). You’ve got that deliciously vibrant and yummy runny yolk, beautifully seasoned sausage, and to finish it off, a ready salted crisp crumb. It’s just glorious and what summer is all about tbh. I also love to pack mine in a little tin, lined up like treasure, and let people help themselves. You can even mix things up and use flavoured crisps – imagine a cheese & onion crust or a salt & vinegar twist for some extra tangy-ness.
Honestly, it’s so good you know the ants will be all over them, so make sure you eat these first. They’re also fab warm or cold, and travel really well. Plus, if you’re into meal prep, these beauties will hold up for a few days in the fridge. Portable snack perfection.
Dips?
I served mine with a homemade honey mustard mayo, which can be whipped up in no time at all. But if you’re not a mustard fan, simply dip into a bit of classic tomato sauce or a curried tomato sauce if you’re feeling a bit boujie.
Looking to impress? Bring these bad boys out at your next gathering and watch your guests ditch the soggy sandwiches. You’re welcome x
Find more snack recipes right here.
Crisp-coated scotch eggs
By Poppy Cooks
https://www.poppycooks.com/recipes/crisp-coated-scotch-eggs/
Ingredients
For the crisp coated scotch eggs
- 5 good quality eggs, fresh and at room temperature
- 400g seasoned sausage meat
- 2 eggs, beaten, for bread crumbing
- 100g plain flour
- 50g panko breadcrumbs
- 25g ready salted potato crisps, crushed
- 2 tsp garlic granules
- 2 tsp dried sage
- 1/2 tsp ground white pepper
- 1 tsp fine salt
Metric
Imperial
Honey mustard mayo
- 2 tbsp mayonnaise
- 2 heaped tsp wholegrain mustard
- Small squeeze of honey
- Salt and pepper
Metric
Imperial
Instructions
- Get a pot of water on to boil and set up a bowl of iced water on the side. When it's at a rolling boil, carefully lower in your eggs and cook for 6 minutes 30 seconds for a lovely jammy yolk. Plunge the eggs into the ice water and leave to cool completely.
- Gently tap each end of the eggs on your worktop to break the shell and carefully peel the eggs. It's easiest to peel them underwater. Remove from the water and pat dry with kitchen paper, then set aside.
- Season your sausage meat with salt and pepper and weigh out 80g/2.8oz balls. Flatten each one out to a disc and dust the eggs in plain flour, then pop them in the middle and form the sausage meat to completely encase the egg.
- Add the garlic granules, dried sage, salt and pepper to the panko breadcrumbs, and mix through the crushed up crisps. Dip the rolled scotch eggs into flour then through the eggs, and finally roll in the breadcrumbs. Pop each finished egg on a plate lined with parchment paper, then pop into the fridge for atleast an hour to chill.
- Heat a pan of oil or deep fat fryer to 180ºc/350ºf. Carefully lower in your scotch eggs, one at a time, and fry until golden brown all over. The meat will cook through as it's only thin, but you can check using a food thermometer. Drain onto kitchen paper and sprinkle with fine salt.
- To serve, mix together the ingredients for your honey mustard mayo dip and season with salt and pepper. I like to serve my scotch eggs warm, but they're delicious cold in a picnic too.
Notes & Tips
- If you prefer your eggs to be cooked through, boil them for 9 minutes for a fully set yolk.
- You can change this to suit your favourite herbs and spices - flavour the sausage meat with a bit of chipotle paste, and some chilli flakes in the breadcrumbs, or use salt and vinegar crisps for the ultimate pub snack.