Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Delicious Homemade Scotch Eggs with Crispy Potato Wedges and Fresh Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 268 reviews
  • Author: Ivy
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Deep Frying
  • Cuisine: British

Description

This delicious Scotch Eggs with crispy spiced potato wedges and fresh salad combines savory pork and chorizo sausage meat wrapped around perfectly soft-boiled eggs, coated in a crunchy panko crust and deep-fried to golden perfection. Served with vibrant romaine lettuce, radish, shallot, cucumber, and manchego cheese tossed in a honey-balsamic dressing, this hearty recipe offers a perfect balance of textures and flavors for a satisfying meal.

Ingredients

Scotch Eggs

  • 4 large eggs
  • 400 g pork sausages with chorizo
  • 90 g (2/3 cup) plain (all purpose) flour
  • 1 egg (lightly whisked)
  • 100 g (2 cups) panko breadcrumbs
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp smoked paprika
  • Vegetable or sunflower oil for deep frying

Spiced Potato Wedges

  • 3 medium potatoes (Rooster potatoes recommended)
  • 2 tbsp vegetable or olive oil
  • 1/2 tsp smoked paprika
  • 1/4 tsp ground cumin
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper

Salad

  • 1 romaine lettuce (roughly shredded)
  • 3 radishes (thinly sliced)
  • 2 shallots (peeled and thinly sliced into rings)
  • 1/4 cucumber (chopped into small chunks)
  • 70 g (2 1/2 ounces) manchego cheese, chopped into small chunks

Salad Dressing

  • 3 tbsp olive oil
  • 1 1/2 tbsp good quality balsamic vinegar
  • 1 tsp honey
  • Pinch of salt and pepper

Instructions

  1. Preheat Oven: Preheat your oven to 200°C (400°F) to prepare it for baking the potato wedges.
  2. Boil Eggs: Place 4 large eggs in a pan and cover with cold water. Bring to a boil over high heat, then reduce to low and simmer for exactly 6 minutes for soft-boiled eggs.
  3. Cool and Peel Eggs: Drain hot water and transfer eggs into an ice bath for 2-3 minutes to cool. Carefully crack and peel the shells off the eggs, then set aside.
  4. Prepare Sausage Meat: Remove skins from 400 g pork sausages with chorizo. Divide the sausage meat into five equal portions. Roll four into balls and flatten into discs. Reserve one portion as spare meat.
  5. Assemble Scotch Eggs: Place each peeled egg into the center of a sausage disc and carefully fold the meat around it to fully enclose. Use spare meat to fill any gaps. Chill the covered sausage eggs in the refrigerator for 30 minutes.
  6. Prepare Oil for Frying: Heat vegetable or sunflower oil in a deep fryer or a large, deep pan to the appropriate temperature for deep frying (test by dropping a breadcrumb in; it should sizzle and float immediately).
  7. Prepare Potato Wedges: Slice 3 medium potatoes into wedges, leaving the skin on. Toss with 2 tbsp vegetable or olive oil, 1/2 tsp smoked paprika, 1/4 tsp ground cumin, 1/2 tsp salt, and 1/2 tsp ground black pepper. Spread on a baking tray and bake for 25-30 minutes, turning once until golden brown.
  8. Prepare Coating: Place plain flour in one bowl, lightly whisked egg in another, and panko breadcrumbs mixed with 1/4 tsp salt, 1/4 tsp ground black pepper, and 1/4 tsp smoked paprika in a third bowl.
  9. Coat Scotch Eggs: Roll each chilled sausage-covered egg first in flour, then dip in the whisked egg, and finally coat thoroughly with the seasoned panko breadcrumbs.
  10. Deep Fry Scotch Eggs: Fry the eggs two at a time in hot oil for 5-7 minutes until golden brown and crispy. Remove and drain on kitchen paper.
  11. Prepare Salad: Combine shredded romaine lettuce, sliced radishes, shallot rings, chopped cucumber, and manchego cheese (reserve some manchego and shallot rings for garnish).
  12. Dress Salad: Mix 3 tbsp olive oil, 1 1/2 tbsp balsamic vinegar, 1 tsp honey, and a pinch of salt and pepper. Drizzle over the salad and toss gently.
  13. Plate and Serve: Divide potato wedges between plates, then place salad on each. Slice each Scotch egg in half and arrange on top. Garnish with reserved manchego chunks and shallot rings. Serve immediately.

Notes

  • Ensure eggs are cooked exactly 6 minutes for soft centers in Scotch eggs.
  • Use Rooster potatoes or similar waxy potatoes for crispy but tender wedges.
  • Chilling the sausage-covered eggs before coating helps the sausage meat firm up and prevents cracking during frying.
  • Test oil temperature with breadcrumbs to avoid under or over heating during frying.
  • Handle soft-boiled eggs gently to prevent breaking the yolk.
  • The salad dressing can be adjusted for sweetness or acidity based on preference.

Find it online: https://ivysrecipes.com/delicious-homemade-scotch-eggs-with-crispy-potato-wedges-and-fresh-salad-recipe/