The Best Picnic Foods Around the Globe

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Scotch Eggs - England

Scotch eggs are hearty snacks made of hard-boiled eggs wrapped in sausage meat and breadcrumbs, then either baked or deep fried. They're a very common picnic food in the UK and can be enjoyed at room temperature with your favorite dipping sauce.

Serves 4

• 5 large eggs, 1 whisked
• 10.5 oz. (300 g) good quality pork sausage, casing removed
• 1 tsp sage, chopped
• 1 tsp thyme, chopped
• 1 tsp parsley, chopped
• 3/4 cup (100 g) all-purpose flour, plus more for dusting
• 1 cup (100 g) dried breadcrumbs
• 1/2 tsp salt
• 1/4 tsp cracked black pepper
• 1 quart frying oil

Instructions

1. Fill a saucepan with water, and bring it to a rolling boil. Lower 4 eggs into the pan, and simmer for 7 minutes 30 seconds. Remove the eggs with a slotted spoon, and immediately transfer them to a bowl of ice water, to stop the cooking. Set aside and let cool completely before peeling.
2. Add sausage and herbs to a mixing bowl, and gently combine with your hands or a wooden spoon. Divide the mixture into 4 equal balls. Flatten one of the balls between two pieces of plastic wrap, and roll it around an egg, completely covering the surface. Repeat with the remaining sausage balls and eggs.
3. Pour the whisked egg on a plate, and add the flour and breadcrumbs to two more plates, separately. Coat the sausage-covered eggs with flour, then roll in the egg, and finish with a layer of breadcrumbs. 
4. Heat the frying oil 2-inches or 5-cm deep in a heavy, wide, high-sided saucepan until it reaches 320°F (160°C). Carefully lower the eggs into the hot oil and fry until golden brown, turning over once, about 8 to 10 minutes. Do this in batches, if necessary. Remove with a slotted spoon and drain on a paper towel-lined plate. Let cool and serve.