Scotch Eggs! Have you ever tried them? For those of you who are British, you will know only too well just how famous these are. Often made for tea parties, picnics, lunches and buffets, this tasty treat is very portable and of course, ABSOLUTELY delicious.
There are many recipes available for making Scotch Eggs, and having tried many, there is only one recipe I will use. It’s taken from The Guardian Newspaper and wins hands down in terms of simplicity, flavour and texture. There are also many recipes saying you can oven bake these. So far, my experience of oven baking Scotch Eggs have resulted in huge disappointment, so for me, I don’t recommend it. Some things just aren’t meant to be oven baked, even when it may be healthier or better for the waist line, this is well worth the cooking process I show you below.
Recipe by Guardian Newspaper and made by Lovefoodies
1/2 lb or 200 g plain sausage meat
1/2 lb or 200 g pork mince (ground pork)
3 tbsp chopped mixed herbs (I like chives, sage, parsley and thyme)
A pinch of ground mace (see picture below if you are not sure what mace looks like).
1 tbsp English mustard
Splash of milk
1/2 cup or 50 g flour
1 cup or 100 g panko breadcrumbs
Vegetable oil, to cook
1. Put four of the eggs into a pan, cover with cold water and bring to the boil. Turn down the heat and simmer for five minutes, then put straight into a large bowl of iced water for at least 10 minutes.
2. Put the meat, herbs, mace and mustard into a bowl, season and mix well with your hands. Divide into four.
3. Carefully peel the eggs. Beat the two raw eggs together in a bowl with a splash of milk. Put the flour in a second bowl and season, then tip the breadcrumbs into a third bowl. Arrange in an assembly line.
4. Put a square of clingfilm on the worksurface, and flour lightly. Put one of the meatballs in the centre, and flour lightly, then put another square of cling film on top. Roll out the meat until large enough to encase an egg and remove the top sheet of clingfilm.
5. To assemble the egg, roll one peeled egg in flour, then put in the centre of the meat. Bring up the sides of the film to encase it, and smooth it into an egg shape with your hands. Dip each egg in flour, then egg, then breadcrumbs, then egg and then breadcrumbs.
6. Fill a large pan a third full of vegetable oil, and heat to 170C (or when a crumb of bread sizzles and turns golden, but does not burn, when dropped in it). Cook the eggs a couple at a time, for seven minutes, until crisp and golden, then drain on kitchen paper before serving.