Why do my scotch eggs split

Dip each into beaten egg; coat with bread crumbs to cover completely. Place on ungreased cookie sheet. Bake 35 minutes or until sausage is thoroughly cooked and no longer pink near egg. Tips from the Betty Crocker Kitchens tip 1. Nutrition Nutrition Facts are not available for this recipe. Scotch eggs are easy to make at home and make a great appetizer or snack, especially on a picnic.

Like many a storied recipe, the history of this one is unclear, but what is clear is that certain ingredients are necessary to make a proper Scotch egg. Take one of the hard boiled eggs out of the bowl of water, and dry it off with a paper towel.

Put the dried-off hard boiled egg into the sausage "bowl" and gently start forming the sausage completely around the egg. Try to keep the sausage an even thickness as you form a layer of sausage around each hard-boiled egg. When you finish, it should look like the photo of a totally sausage-encased egg.

Put it back into the refrigerator, and do the other 5 eggs. When you have all 6 eggs done, put the whole plate of sausage-wrapped eggs into the freezer for the next step. Crack two new eggs into a bowl, add 1 Tablespoon of water, and beat until very frothy. Season with salt, and maybe a little freshly ground pepper, and set aside for the moment. Get two small bowls, and into one of them, put 1 cup of bread crumbs.

Take your plate of sausage-wrapped eggs out of the freezer. Take one sausage-wrapped egg, and roll it in the beaten eggs to coat and cover completely. Using a large spoon, take the egg out of the egg-wash, and put it in the bread crumbs. Gently roll each egg around in the bread crumbs to completely coat each egg. Put each one back on the plate with the other eggs, as you do each one, until they are all coated with egg wash and bread crumbs.

Once you have them all coated, repeat the process, until you have two layers of breadcrumbs. Put the crumb-coated eggs back into the refrigerator, until you are ready to cook them. Heat 1. I prefer to use a cast iron frying pan, as it distributes the heat more evenly, and is just better to use. Doing the eggs one at a time, carefully place one egg into the hot oil and leave it alone for 3 to 4 minutes.

Using a pair of very long tongs, turn the egg until you have cooked all of the sausage on each egg, about 3 or 4 minutes between each turn. Be sure to cook the sausage all the way through without burning it.

This is the toughest part of the whole dish. If you're not a very good cook, ask someone who is to help you watch the eggs, so that you don't burn them, or overcook the sausage to where it splits and exposes the hard boiled egg inside.

This is why you carefully molded the sausage in an even coat around the eggs. Even coating of sausage makes for even cooking, and helps prevent the cooked sausage from shrinking and cracking to expose the egg. When you finish each egg, they all should be an even dark brown color, and look like the photo. This is the best part! Cool the eggs for at least 10 minutes, and then slice in two, the long way.

You should end up with what looks like a hard boiled egg nestled in a coat of sausage. Put a couple of spoons of dark brown mustard on a plate, arrange the egg halves around the mustard, and if you like, you can even add some crispy fried potatoes or potato chips.

Spread a little mustard on the egg, and eat away! These things are better the second day, when they've been kept overnight in the refrigerator.

You can either warm them up in the microwave, or eat them cold. They were absolutely delicious. Thanks for the great Instructable! Reply 6 years ago on Introduction. I'm really glad you enjoyed them. They're easy once you know the trick, which is to keep everything cold while you're working.

Thank you for your great compliment! Yes, you can freeze them. Defrost in the fridge and then just warm them up is best. I make these for a handy lunch to take to work. Wow, I didn't know you could freeze them, and I've been making these for over 15 years. Of course, I've never had them last long enough to need to be frozen, but I guess if I were making like two-dozen or so of them, I might want to freeze them Thanks for the info!

Share on twitter Twitter. Share on pinterest Pinterest. Scotch eggs are fun, and quite easy to make — and because they can be enjoyed hot or cold, they make a great snack or treat. These freshly made, warm scotch eggs are dramatically better than their shop bought equivalents.

Prep Time 30 mins. Cook Time 10 mins. Total Time 45 mins. Course Snack. Cuisine British. Servings 4. Instructions Bring a pan of water to the boil, add four of the eggs and simmer the eggs for 7 minutes, or until soft boiled. Drain the water from the pan and allow the eggs to cool — it's easier to peel them when cool, and your hands will thank you too! In a mixing bowl add the sausage meat, finely diced spring green onions, the herbs, a generous sprinkling of pepper, and a pinch of salt.

Combine these ingredients together in the bowl. Remove the now cooled eggs from the empty pan and peel them gently under some running cold water.