Martha Stewart Scotch Eggs

Martha Stewart Scotch Eggs are easy, crisp pub snacks with a golden breadcrumb crust, seasoned ground pork, and a hard-boiled egg in the center. Thyme and allspice season the pork, and frying at 360 degrees gets the coating crunchy for game day or a weekend pub party.

Serve them with arugula, sharp mustard, and potato wedges for a British pub spread. Fry in small batches, because overcrowding drops the oil temperature and turns the coating soggy instead of crisp.

Martha Stewart Scotch Eggs

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Course: AppetizerCuisine: American, BritishDifficulty: Medium

Servings

6

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

385

kcal

Crunchy on the outside, savory and meaty through the middle, with a firm egg at the heart. Each bite goes through layers of toasted breadcrumbs, spiced pork with thyme, and creamy yolk.

Ingredients

• 8 medium eggs
  

• 1 pound ground pork
  

• 1 1/4 cups fresh breadcrumbs
  

• 1 teaspoon dried thyme
  

• 1 teaspoon ground allspice
  

• 1/4 teaspoon coarse salt
  

• 1/2 teaspoon freshly ground pepper
  

• 1/2 cup all-purpose flour
  

• 3 tablespoons whole milk
  

• 6 cups peanut or vegetable oil
  

Directions

• Set up an ice bath: Prepare an ice-water bath; set aside. Place 6 eggs in a saucepan large enough to accommodate them in a single layer. Fill with cold water, covering eggs by 1 inch. Bring to a boil over medium-high heat.
• Let the eggs stand: Remove from heat. Cover; let stand 11 minutes. Place eggs in ice-water bath; let cool 2 minutes.
• Peel the eggs: Gently press eggs against a hard surface to crack shells, then peel under cold running water.
• Mix the pork filling: Put pork, 1/4 cup breadcrumbs, 1 raw egg, thyme, allspice, salt, and pepper into a medium bowl.
• Shape the patties: Using your hands, mix until combined. Using damp hands, break off a 2-inch piece (about 3 ounces) of meat mixture, and flatten into a patty.
• Wrap the eggs: Place 1 peeled hard-boiled egg in center of patty, and work meat mixture up sides until egg is completely enclosed. Repeat with remaining meat mixture and eggs.
• Dust in flour: Dust each wrapped egg with flour.
• Bread the eggs: Whisk together remaining raw egg and the milk in a shallow bowl. Place remaining cup breadcrumbs in another shallow bowl. Roll eggs in milk mixture and then in breadcrumbs to coat.
• Fry in batches: Heat oil in a large, heavy saucepan until it registers 360°F on a deep-fry thermometer. Working in two batches, fry eggs until meat mixture is golden and cooked through, about 6 minutes.
• Drain and serve: Transfer to a plate lined with paper towels; let drain. Serve warm or at room temperature.

Tools for this recipe

• ThermoPro instant-read thermometer, Cuisinart MultiClad Pro 3-quart saucepan, OXO stainless slotted spoon. As an Amazon Associate I earn from qualifying purchases.

FAQs

What kind of pork works best for Scotch eggs?

Ground pork with about 20% fat gives the best flavor and holds its shape around the egg. If your store only carries lean ground pork, mix in 2 tablespoons of cold butter or a strip of finely chopped bacon per pound to keep the coating moist after frying.

Can you bake Scotch eggs instead of frying them?

You can bake them at 400 degrees for 25 to 30 minutes, turning halfway, but the crust will not brown as evenly as it does in the fryer. Brush them with oil before baking and set them on a wire rack over a sheet pan so air circulates underneath.

How do you store leftover Scotch eggs?

Let them cool completely, then store in an airtight container lined with paper towels in the fridge for up to 3 days. Reheat in a 350 degree oven for 10 to 12 minutes to recrisp the shell, because microwaving turns the breadcrumb coating rubbery.

Can you make Scotch eggs ahead of time?

Boil the eggs and prepare the pork mixture up to a day in advance, and you can wrap and bread them a day before frying too. Keep them covered on a parchment-lined tray in the fridge, and fry just before serving for the crunchiest results.

Why does the pork coating crack or fall off during frying?

The most common cause is air pockets between the egg and the pork, so press the meat firmly and smooth the seams with damp hands. Chilling the wrapped eggs for 15 minutes before flouring and breading also firms up the pork and keeps everything together in the hot oil.