Cooking Around the World Showcase - Scotch Eggs from United Kingdom Pavillon
After our Canadian dish last week, the next stop along Epcot’s World Showcase brings us to the United Kingdom pavilion, which celebrates the cultures of England, Scotland, Wales and Ireland. With the Tudor style gift shops and thatched roof tea shops, you may feel as if you have stepped back in time. This week I wanted to create a dish unique to these cultures, that can be found on the menu at the Rose and Crown Pub. After searching the menu I decided that the Scotch Egg would be the perfect test of my cooking skills (and patience)!
United Kingdom Pavillon
Rose & Crown
A Scotch Egg consists of a hard or soft boiled egg, wrapped in sausage, coated in breadcrumbs and then baked or fried to breakfast perfection. You can find many recipes online, however I followed the one from Nerds With Knives. While the ingredients are simple, this recipe is a labor of love, so make sure you have space, time, and patience!
Makes 8 Scotch Eggs
- 10 extra large eggs
- 1 lb. pork breakfast sausage, raw, removed from casing
- ¾ lb. ground pork
- ¼ cup chopped mixed herbs (chives, sage, parsley and thyme)
- ¼ teaspoon freshly ground nutmeg
- 1 tablespoon dijon mustard
- Coarse kosher salt and freshly ground pepper
- 1 tablespoon milk
- 6 tablespoons all purpose flour
- 2 cups panko breadcrumbs
- Vegetable oil
- Coarse sea salt (optional)
This specific recipe calls for 8 eggs to be made, but since we are a small family and not hosting any dinner parties during quarantine, I decided to make just 4. Because of this, I opted out of the additional meats and stuck to just the mild Italian sausage. I also did not have nutmeg, so I used cinnamon instead.
1. Boil eggs and peel.
2. Mix the sausage, ground pork, herbs, nutmeg, mustard, salt and pepper in a medium bowl and divide into 8 balls.
3. In a shallow bowl, beat the two raw eggs with a tablespoon of milk. In a second shallow bowl, add the flour and a pinch of salt and pepper. Add the breadcrumbs to a third bowl. Arrange in an assembly line in the order of flour, egg, breadcrumbs.
4. Put each meatball in the middle of a square of plastic wrap, then place another square of plastic wrap on top. Roll out meat until large enough to cover eggs.
5. Roll each egg in flour, then place in the center of the meat and cover. Dip each covered egg in flour, then egg, then breadcrumbs, then egg and then breadcrumbs.
6. Fill a pot a third full of vegetable oil and put on medium-high heat. Fry the eggs two at a time for 5-7 minutes.
After boiling and cooling the eggs, I started with the sausage mixture. 1 pound of sausage is just enough for 4 perfectly sized portions.
Each sausage ball is to be rolled thin enough to wrap around each egg. I used saran wrap, which can be a bit tricky to manipulate. Parchment paper would be a great substitute as it is easy to handle and you can still see the sausage you are rolling out.
Once each egg is wrapped up and covered in the flour, egg and breadcrumb mixture, it is time for the fryer. If you do not own a fryer you can fill a large pot with at least 3 inches of vegetable oil and fry 2 eggs at a time.
To get the oil to the perfect temperature wait until breadcrumbs turn golden, yet not burnt within a few seconds.
If the oil becomes too hot, the eggs will crisp on the outside, but the sausage may not cook through on the inside. Make sure the temperature is around 350 degrees for the perfect even cook.
My scotch eggs needed a little extra time so I decided to place them in the oven for a few moments to make sure the rest of the sausage was cooked through.
I couldn’t be happier with how these Scotch Eggs turned out. They were crisp on the outside, soft on the inside, and the perfect savory addition to any breakfast (or lunch, or dinner)! My 2 year old couldn’t stay away from them, so this is definitely a dish that I will be making again.
Add a black and tan and put on a British Disney inspired movie like Mary Poppins, and you would think you were right there in the UK yourself!
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Hi everyone! My name is Kara and I am so excited to help you plan a magical Disney vacation. My love of Disney started during my very first trip there in March of 1994. Disney quickly became my family’s “happy place”. There was never any question, when it was time for a vacation, we packed our bags and headed to the most magical place on Earth. Nowadays, it is extra special for me to experience the Disney magic again through the eyes of my 4 year old son, Liam, and 2 year old daughter, Jennie. Seeing their eyes light up when Mickey and Minnie pass by and seeing their faces all sticky from Mickey ice cream bars make special memories that only Disney can bring. I can’t wait to help you build those memories together as a family!
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