Homemade Scotch Eggs
As promised in the last episode, we are not going to go down the potato route, although I do have a very tasty recipe coming soon for Bacon Potato Salad so it may be worth following these posts with interest over the coming weeks, especially if you are a fan of bacon as much as we are.
Today we completely change things by looking at a firm British favourite and something that is really enjoyable to make; Homemade Scotch Eggs.
If you research the History of the Scotch Egg you may be surprised to hear that there are some troubles surrounding the ‘invention’ but we can confirm that it has certainly been around for a couple of hundred years and hey, who cares who made it when you are eating one?
You will need
- 300 grams of sausage meat
- Vegetable oil
- 4 Large Eggs
- 1 finely chopped spring onion
- 1 tablespoon of fresh parsley and the same for thyme leaves
- Salt & Pepper (A sprinkling of each)
- 4 Ounces of plain flour or 125 grams
- 4 Ounces of breadcrumbs or 125 grams
- 1 extra egg that’s been nicely beaten and whisked
- First things first, you will need to boil the 4 eggs on a high heat for 9 minutes, approximately.
- Once the eggs have been cooked, cool them under running water and then peel off the shells.
- Grab a bowl and mix the sausage meat with the herbs and chopped spring onion and season well with a generous sprinkling of salt and pepper.
- Precision measuring is required for this next step as you will need to divide the sausage meat equally into 4 pieces and then flatten them out on a nice clean area. To get the right size you will need to run on guidelines of around 5inches long and 3 inches across. You can experiment with shapes but we find that round or oval shapes will work best.
- Place the flour into a bowl or a plate and lightly season with salt and pepper and roll each boiled egg into the flour, making sure that they are lightly covered.
- Wrap the sausage meat around each egg, smooth over ensuring that the eggs are completely covered. When you have covered your eggs in sausage meat, it’s time to get the coating on.
- Carefully dip each egg into the egg you whisked up earlier and coat it completely. Then simply roll the eggs in breadcrumbs and make sure that you cover them fully.
You are getting so close to eating them now, there are just a few more simple steps.
- Add a decent amount of oil for deep frying and heat up.
- Once the oil has heated up, add your covered eggs to the hot oil and deep fry for around 10 minutes or until crispy and golden. (Please take care when using hot oil)
- Serve them once they have cooled down a little, but we do recommend trying them when they are warm as they are absolutely delicious.
Image kindly used from remadeit.co.uk