Scotch eggs are a classic British snack consisting of a soft or hard-boiled egg wrapped in sausage meat, coated in breadcrumbs and baked or deep-fried. They make for a tasty appetizer or picnic food, but there is some debate around whether they should be served hot or cold.
In the opening paragraphs, it’s important to provide some quick background on what exactly scotch eggs are and their origins. Scotch eggs were invented in 1738 by a London department store Fortnum & Mason. They were originally created as a portable snack for upper class British picnics.
The name “scotch egg” likely comes from the egg being wrapped up like a scotch egg, a common British dessert consisting of a whole egg wrapped in a layer of meringue. Others believe the name comes from the original recipe using a Scottish variety of sausage meat.
Over time, scotch eggs became a common pub food and eventually a staple snack found in supermarkets, convenience stores and delis across Britain. These days, scotch eggs are served in both hot and cold varieties.
Should You Serve Scotch Eggs Hot or Cold?
There are good arguments on both sides of whether scotch eggs taste better hot or cold. Here are some of the main factors to consider:
Reasons to Serve Scotch Eggs Hot
– Hot scotch eggs highlight the contrast of temperatures between the hot outer layer and the cool, liquid egg yolk center. This temperature contrast is lost when served cold.
– The breadcrumbs crisp up better when freshly baked or fried. As a scotch egg cools, the breading can lose its crunch.
– Warm scotch eggs pair well with hot soups and stews. The heat brings out more of the savory herby flavors.
– Hot scotch eggs just seem more appetizing on a cold winter day versus cold eggs. The warmth is comforting.
Reasons to Serve Scotch Eggs Cold
– Room temperature or chilled scotch eggs allow you to fully taste the flavors of the sausage, spices and condiments versus being numbed by the heat.
– The chilled egg yolk has a thicker, creamier texture which some prefer over hot runny yolks.
– Cold scotch eggs hold up better in packed lunches, picnics and buffets over a long period of time. Hot scotch eggs don’t retain their heat well.
– Scotch eggs pair well with leafy salads which are usually served cold. The cool egg balances well with the crispy greens.
Best Practices for Serving Hot vs Cold
So when should you serve scotch eggs hot versus cold? Here are some best practices to follow:
For hot scotch eggs:
– Fry or bake them just before serving to maximize the hot temperature and crispy coating.
– Pair them with soups, stews or roasted vegetables.
– Offer hot English mustard or warm cheese sauce for dipping.
For cold scotch eggs:
– Allow freshly cooked scotch eggs to cool to room temperature before serving.
– Refrigerate overnight to serve fully chilled. Take out of fridge 15 minutes before serving.
– Serve on a bed of salad greens or sliced tomatoes.
– Offer grainy mustard, mayonnaise or pickle relish as condiments.
Serving Suggestions Table
| How to Serve | Pairings | Condiments |
|---|---|---|
| Hot | Soups, stews, roasted veggies | Hot mustard, cheese sauce |
| Cold | Leafy salads, sliced tomatoes | Grainy mustard, mayo, relish |
This table summarizes optimal serving suggestions for hot versus cold scotch eggs.
Recipes for Hot and Cold Scotch Eggs
To highlight the differences, here are recipes for classic hot scotch eggs versus chilled picnic-style scotch eggs:
Hot Scotch Eggs
Ingredients:
- 4 large eggs
- 1 lb bulk breakfast sausage
- 1 cup panko breadcrumbs
- 2 tbsp parsley, chopped
- 1⁄2 tsp garlic powder
- Vegetable oil for frying
Instructions:
- Hard boil eggs for 7 minutes, then shock in ice bath. Peel eggs.
- Divide sausage into 4 equal parts. Flatten into patties in your hand, place egg in center. Seal sausage evenly around eggs.
- Mix panko, parsley and garlic powder. Roll sausage-coated eggs in panko mixture.
- Heat 1⁄2 inch oil in skillet to 350°F. Fry eggs for 2-3 minutes per side until browned and crispy.
- Serve eggs warm with hot mustard and roasted veggies.
Cold Scotch Eggs
Ingredients:
- 4 large eggs
- 1 lb breakfast sausage
- 1⁄2 cup flour
- 1 egg, beaten
- 1 cup panko breadcrumbs
- 2 tsp thyme leaves
- 1 tsp garlic powder
Instructions:
- Soft boil eggs for 5 minutes. Shock in ice bath. Peel.
- Divide sausage into 4 parts. Flatten into patties. Wrap each egg fully.
- Coat eggs in flour, egg wash, then panko-thyme-garlic mixture.
- Bake at 375°F for 30 minutes until golden brown.
- Allow to fully cool then refrigerate overnight.
- Slice eggs and serve over spinach salad.
These recipes highlight how scotch eggs can be adapted for hot or cold servings. Adjust cooking methods and flavors to optimize enjoyment at the intended temperature.
Conclusion
There’s no right or wrong answer to whether scotch eggs should be served hot or cold – it ultimately comes down to personal preference. Hot scotch eggs highlight contrasts in texture while cold allows fuller flavor. Follow best practices to optimize the eating experience at either temperature. Scotch eggs make for an appetizing snack or light meal either hot from the oven or chilled from the fridge. Experiment to find your liking!