Scotch eggs

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I decided to make scotch eggs among other things for Rien’s birthday. What I call ‘picnic food’ is Rien’s favourite type of food so I knew I wanted to give scotch eggs a go. I based my recipe on Simon Rimmer’s recipe which can be found on the BBC Food website (http://www.bbc.co.uk/food/recipes/scotcheggs_85851) but I did end up tweaking it slightly.

These do take a little bit of time and were never going to be the healthiest picnic snack. Try making them for a special treat.

For the filling
4 eggs
275g sausage meat
1 tsp dried thyme
1/2 tsp mustard powder
1 tsp wholegrain mustard

Salt and pepper

  1. Gently put the eggs into a pan of cold salted water. Place over a high heat and bring to the boil, then reduce the heat until the water is at a simmer for exactly nine minutes
  2. Drain and cool the eggs under cold water. When the eggs are cooled, peel them. I find it is easiest to gently crack the shell by tapping it on the work surface and then using the wrong end of a teaspoon to carefully peel the shell away from the egg. Don’t panic if you accidentally peel some of the white away with the shell – it really isn’t the end of the world

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  1. Mix the sausage meat, thyme, mustard powder, wholegrain mustard and salt and pepper together in a bowl. Divide the sausage meat into four and flatten each one on a bowl into an oval shape. Each oval should be approximately 12.5cms in length and 7.5cms at its widest point

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For the coating
50g plain flour
100g panko breadcrumbs
1 egg
Salt and pepper
Vegetable oil

  1. Season the flour with salt and pepper and roll each egg in it so it is completely coated
  2. Place each floured egg onto a sausage meat oval then wrap the sausage meat tightly around the egg making sure there are no gaps
  3. Dip each sausage meat covered egg in the beaten egg and then into the panko breadcrumbs. Make sure it is completely covered

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  1. Heat the oil in a deep pan until a breadcrumb sizzles and turns brown when dropped in. The eggs need to be completely submerged so how much oil you need depends on how big your pan is. I used approximately 1.5 litres. I know this sounds a lot but I have heard that deep frying is actually healthier (don’t laugh) than shallow frying – I won’t bore you with the details!
  2. Carefully lower each egg into the hot oil and cook for 8-10 minutes until they are crisp and golden and the sausage meat is cooked. Don’t overcrowd the pan because this will lower the temperature of the oil. I cooked 2 eggs at a time
  3. Remove from the oil using a slotted spoon and allow to drain on some kitchen paper. Allow to cool then tuck in

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Only two of my scotch eggs turned out perfectly. One completely exploded and the egg made a break for freedom and the other had a bit of a crack. I think this was down to not making sure the sausage meat was as tightly compacted as it should be. Cooking is all about trial and error so don’t worry if the same happens to you – they’ll still taste as good and definitely look home made!

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2 thoughts on “Scotch eggs

  1. Elaine

    Did you cool them a bit in the fridge before cooking to allow to rest. Also would be good with some black pudding added to the mix yummy x

    Reply
  2. cat Post author

    No, I thought about it but I trusted the recipe! This is a good tip for the future. It would be if you like black pudding!x

    Reply

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