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Scotch Eggs

A boiled egg coated in forcemeat or anchovies, then fried and served with brown gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Scotch Eggs

Ingredients

Directions

Prepare

  1. Boil the eggs for 10 minutes, then remove the shells.

  2. Cover the eggs with forcemeat or pounded anchovies.

Fry and serve

  1. Fry the eggs in hot lard until they are a nice brown, about 5 to 7 minutes.

  2. Drain the eggs to remove excess grease.

  3. Serve the eggs with good brown gravy poured around them.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Eggs
Form the centre of the dish and set firm when boiled, holding their shape through frying.
Forcemeat
Forms a savoury meat coating that encloses the egg and browns during frying.
Hot lard
Conducts heat to brown and crisp the coating evenly while cooking it through.

The step that matters

Fry the eggs in hot lard until nicely brown. The coating must be fully cooked and browned without overcooking the egg. Hot fat sets and browns the outside quickly, so the timing and fat temperature decide whether the coating is cooked through and the yolk stays properly set.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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