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Scotch Eggs

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If you’ve been lucky (or unlucky in health terms) to try a sausage roll then scotch eggs are similar. Except they’re inside out and there’s no pastry, but they taste similar while being rather different.

All a little confusing to explain, but I wasn’t sure what to expect when I made these eggs as I had never tried them before. Odd considering I’ve lived here for almost a year, but somehow, it’s not something anyones made and picking them up from the supermarket ready made have never tempted me enough.

Looking for the right recipe also entailed looking at a variety of sources due to the way people consider the ‘perfect’ scotch egg being. Not much meat, perfectly boiled. Slightly runny. Lots of meat packaging. These are neither simple nor straightforward from one source to the next.

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Union Jacks and the Chiming Clock

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So today the recipe comes from two helpful and very strong British sources. Mainly due to the overwhelming confusion I was feeling prior to attempting these and also, completely done yolks didn’t seem like the most appetizing form of this dish. Also, mustard is almost synonymous with the English so adding it made sense.

Scotch eggs are a delightful surprise worth trying even if only once. And they are also rather easy to make.

Scotch Eggs
Adapted from BBC Food with a little help from The Guardian
Makes 4

Ingredients:
4 eggs
3/4 pound/350 grams sausage meat
1 tablespoon fresh parsley, chopped
1 scallion, finely chopped
1/2 teaspoon mustard
1/2 cup flour
1 small egg, beaten
3/4 cup breadcrumbs

Directions:
Place the eggs on high in a pot of cold water with the lid on and cook with a simmering boil for 7 minutes. Remove then pour cold water for 30 seconds and let sit in the cold water for five minutes. Peel and set aside.

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Place the sausage meat, parsley, scallion, mustard and seasonings in a bowl and mix to combine.

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Quarter the meat mixture and roll between two plastic wrap sheets into a 5 inch oval. Wrap around the egg evenly then roll in the flour, then the beaten egg and lastly rolling to coat well in the breadcrumbs. Continue with the remaining eggs.

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In a large pot, pour oil to reach a third of the way up, cover and heat on high until hot enough to turn a breadcrumb crispy, but not burn it. Place two eggs into the hot oil and cover (to avoid spillage and burns, trust me, the lid is your best friend in making this dish!). Fry for 9-10 minutes or until golden and crispy and the meat is well cooked.

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Remove and drain on paper towels.

Halve and serve warm or cold.

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Scotch Eggs

Serving Size: Makes 4

Scotch Eggs

Ingredients

  • 4 eggs
  • 3/4 pound/350 grams sausage meat
  • 1 tablespoon fresh parsley, chopped
  • 1 scallion, finely chopped
  • 1/2 teaspoon mustard
  • 1/2 cup flour
  • 1 small egg, beaten
  • 3/4 cup breadcrumbs

Instructions

  • Place the eggs on high in a pot of cold water with the lid on and cook with a simmering boil for 7 minutes. Remove then pour cold water for 30 seconds and let sit in the cold water for five minutes. Peel and set aside.
  • Place the sausage meat, parsley, scallion, mustard and seasonings in a bowl and mix to combine.
  • Quarter the meat mixture and roll between two plastic wrap sheets into a 5 inch oval. Wrap around the egg evenly then roll in the flour, then the beaten egg and lastly rolling to coat well in the breadcrumbs. Continue with the remaining eggs.
  • In a large pot, pour oil to reach a third of the way up, cover and heat on high until hot enough to turn a breadcrumb crispy, but not burn it. Place two eggs into the hot oil and cover (to avoid spillage and burns, trust me, the lid is your best friend in making this dish!). Fry for 9-10 minutes or until golden and crispy and the meat is well cooked.
  • Remove and drain on paper towels.
  • Halve and serve warm or cold.
  • Notes

    Adapted from BBC Food with a little help from The Guardian

    http://roamingtaste.com/scotch-eggs/

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