These simple scotch eggs are made with few ingredients and accompanied by a curry mustard sauce.
I’ve promised a few Outlander-obsessed friends by now that I would make and post some Scottish dishes on the blog. First I made this cottage pie, which is the most comforting thing I’ve eaten all month, and now these scotch eggs. No, you don’t have to wait until your next Renaissance Fair to enjoy scotch eggs — these can be easily made at home with some eggs, ground meat, bread crumbs, and flour. Scotch eggs are essentially hard-boiled eggs that have been encased in ground pork and then dipped in flour, an egg wash, and bread crumbs before frying. They are packed with protein and make for a very portable and convenient snack or meal. They’re great for picnics and can be made ahead of time.
You’ll need to hard boil as many eggs as scotch eggs you plan to make — plus an additional beaten egg for the egg wash. I used brown eggs from the happy egg co., which is a humane free range egg producer whose hens are free to roam on family-run farms and are not given hormones. These hens lay the best eggs, which have a vibrant and bright golden yellow yolk. I picked up these eggs at my local Star Market, and you can buy their eggs nationwide at retailers such as Safeway, Albertson’s, Kroger, and Walmart.
I recommend cooking the scotch eggs by deep frying until the meat reaches an internal temperature of at least 160 F. Alternatively, you can skip the fryer and bake them at 400 F for about 30 minutes or until cooked through. Baking them will still yield a crispy and tasty scotch egg, but you won’t get a nice golden crust.
To jazz up these scotch eggs, I prepared a curry mustard dipping sauce. It’s a simple sauce concocted from mayonnaise, dijon mustard, and curry powder. It’s quite strong and adds a lot of extra flavor.