Gordon Ramsay’s Scotch Eggs are made with pork breakfast sausage, salt, eggs, all-purpose flour, panko breadcrumbs, rolled oats, black pepper, and olive oil. This recipe serves 14 and takes about 45 minutes to 1 hour to prepare and cook.
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💗 Why You’ll Love This Scotch Eggs Recipe:
- Delicious Flavor Combination: The savory pork sausage perfectly complements the soft or creamy boiled egg inside, creating a delightful flavor experience.
- Perfectly Crispy Exterior: The combination of panko breadcrumbs and rolled oats provides a wonderfully crispy and crunchy outer layer.
- Satisfying and Hearty: These Scotch eggs are filling and satisfying, making them perfect for a substantial snack or part of a meal.
- Great for On-the-Go: They are easy to pack and transport, making them an excellent choice for picnics, lunches, or outdoor activities.
- Impressive Presentation: Scotch eggs look impressive and are sure to be a hit whether you’re serving them at a party or as a special treat.
❓ What Is Gordon Ramsay’s Scotch Eggs Recipe?
Gordon Ramsay’s Scotch Eggs recipe involves pork breakfast sausage wrapped around soft or hard-boiled eggs, coated in flour, beaten egg, and a breadcrumb-oat mixture, then baked until golden. This savory treat combines rich flavors and satisfying textures.
🥚 Gordon Ramsay Red Velvet Brownies Ingredients
- 1 lb pork breakfast sausage, casings removed
- Salt, to taste
- 4 whole large eggs plus 1 egg, beaten
- All-purpose flour, for dredging
- ¾ cup panko breadcrumbs
- ½ cup rolled oats
- Pinch black pepper
- 1 teaspoon olive oil or other vegetable oil
🍳 How To Make Gordon Ramsay Scotch Eggs
- Warm the oven up to 400°F. Separate the sausage meat into four equal parts, shape them into balls, and put them in the fridge until you’re ready to use them.
- Boil some salty water in a medium-sized pot over high heat. With a slotted spoon, put the eggs into the hot water when the water is all the way up. For runny yolks, boil the eggs for 4 to 6 minutes. For creamy yolks, boil the eggs for 6 minutes.
- Put ice, cold water, and salt in a medium-sized bowl at the same time. Move the eggs to the ice water bath and let them cool down after they are done boiling. When the eggs are cool, pat them dry and carefully peel them.
- Put flour in a bowl that isn’t too deep. In a second small bowl, beat the egg. In a third small bowl, mix the breadcrumbs, oats, and black pepper together. Slowly cover the eggs in flour after they have been peeled.
- Spread a little oil on your hands. Press a sausage ball between your hands to make it flat, about ⅛ inch thick. Do this again to make 4 sausage patties. In the middle of each patty, put a floured egg. Then, wrap the burger around the egg. Make the sausage’s outside smooth so that it has a uniform covering.
- Carefully dip each egg that has been covered in meat into the beaten egg to cover it all the way. Step 2: Cover all of each egg with the grain mixture. Set the scotch eggs out on a baking sheet lined with parchment paper.
- For about 20 to 30 minutes, or until the breadcrumbs are golden brown and the sausage is hard and fully cooked (the internal temperature should be 160°F), bake the eggs on the middle rack of the oven. If the eggs look like they’re cooking unevenly, turn them over. It can be served hot or cold.
💭 Recipe Tips
- Evenly Sized Eggs: Boil the eggs consistently for uniform cooking. Whether you prefer runny or creamy yolks, timing is key.
- Ice Bath: After boiling, immediately transfer the eggs to an ice bath to stop the cooking process. This also makes peeling easier.
- Gentle Peeling: Peel the eggs carefully to keep them intact. A small crack can cause the white to leak out during cooking.
- Flour Dredging: Lightly dredge the boiled eggs in flour. This helps the sausage meat stick to the eggs.
- Even Sausage Layer: Flatten the sausage meat evenly to ensure it cooks uniformly and encases the egg properly.
🥗 What To Pair Nicely With Scotch Eggs?
Pair scotch eggs with tangy sauces like mustard or aioli, fresh salads, roasted vegetables, or crisp potato wedges for a satisfying meal or appetizer.
🎚 How To Store Leftovers Scotch Eggs?
- Refrigerator Storage: Place the leftover scotch eggs in an airtight container and refrigerate them they’ll stay fresh for up to 3 days.
- Freezing for Longer Storage: Wrap each scotch egg individually in plastic wrap or aluminum foil and place them in a freezer-safe bag or container they can be stored in the freezer for up to 2 months.
🥵 How To Reheat Leftovers Scotch Eggs?
- Oven Method: Preheat your oven to 350°F (175°C). Arrange scotch eggs on a parchment-lined tray bake for 10-15 minutes until heated through, ensuring they don’t dry out.
- Microwave Method: Place scotch eggs on a microwave-safe dish. Cover lightly with a paper towel microwave on medium power for 1-2 minutes, turning halfway for even heating.
FAQs
Can Scotch Eggs be made in advance?
Yes, Scotch Eggs can be prepared in advance you can refrigerate them before the final cooking step or fully cook them and reheat when ready to serve.
Are there vegetarian versions of Scotch Eggs?
Absolutely vegetarian Scotch Eggs use a mixture of lentils, chickpeas, or falafel as a substitute for sausage meat, offering a delicious alternative for non-meat eaters.
What’s the best way to get a perfectly cooked egg in a Scotch Egg?
For a perfectly cooked yolk, soft-boil your eggs for about 6 minutes before chilling them in ice water this ensures a gooey center after the final cooking.
Is it possible to bake Scotch Eggs instead of frying?
Yes, for a healthier version, you can bake Scotch Eggs in an oven preheated to 400°F (200°C) for about 25-30 minutes, or until golden brown.
How can you tell when Scotch Eggs are cooked perfectly?
The outer breadcrumb layer should be golden brown and crispy, and the sausage meat should be thoroughly cooked through without any pinkness.
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Gordon Ramsay Scotch Eggs Nutrition Facts
Amount Per Serving:
- Calories 370
- Total Fat18g
- Saturated Fat5g
- Trans Fat0g
- Unsaturated Fat 11g
- Cholesterol 253mg
- Sodium 504mg
- Carbohydrates 30g
- Fiber1g
- Sugar5g
- Protein 15g
Gordon Ramsay Scotch Eggs
Description
Gordon Ramsay’s Scotch Eggs are made with pork breakfast sausage, salt, eggs, all-purpose flour, panko breadcrumbs, rolled oats, black pepper, and olive oil. This recipe serves 14 and takes about 45 minutes to 1 hour to prepare and cook.
Ingredients
Instructions
- Warm the oven up to 400°F. Separate the sausage meat into four equal parts, shape them into balls, and put them in the fridge until you’re ready to use them.
- Boil some salty water in a medium-sized pot over high heat. With a slotted spoon, put the eggs into the hot water when the water is all the way up. For runny yolks, boil the eggs for 4 to 6 minutes. For creamy yolks, boil the eggs for 6 minutes.
- Put ice, cold water, and salt in a medium-sized bowl at the same time. Move the eggs to the ice water bath and let them cool down after they are done boiling. When the eggs are cool, pat them dry and carefully peel them.
- Put flour in a bowl that isn’t too deep. In a second small bowl, beat the egg. In a third small bowl, mix the breadcrumbs, oats, and black pepper together. Slowly cover the eggs in flour after they have been peeled.
- Spread a little oil on your hands. Press a sausage ball between your hands to make it flat, about ⅛ inch thick. Do this again to make 4 sausage patties. In the middle of each patty, put a floured egg. Then, wrap the burger around the egg. Make the sausage’s outside smooth so that it has a uniform covering.
- Carefully dip each egg that has been covered in meat into the beaten egg to cover it all the way. Step 2: Cover all of each egg with the grain mixture. Set the scotch eggs out on a baking sheet lined with parchment paper.
- For about 20 to 30 minutes, or until the breadcrumbs are golden brown and the sausage is hard and fully cooked (the internal temperature should be 160°F), bake the eggs on the middle rack of the oven. If the eggs look like they’re cooking unevenly, turn them over. It can be served hot or cold.
Notes
- Evenly Sized Eggs: Boil the eggs consistently for uniform cooking. Whether you prefer runny or creamy yolks, timing is key.
- Ice Bath: After boiling, immediately transfer the eggs to an ice bath to stop the cooking process. This also makes peeling easier.
- Gentle Peeling: Peel the eggs carefully to keep them intact. A small crack can cause the white to leak out during cooking.
- Flour Dredging: Lightly dredge the boiled eggs in flour. This helps the sausage meat stick to the eggs.
- Even Sausage Layer: Flatten the sausage meat evenly to ensure it cooks uniformly and encases the egg properly.
Gordon Ramsay Scotch Eggs