Scotch Eggs

 Scotch Eggs

Scotch Eggs

 

I like to think my love of Scotch Eggs is due to my heritage, however I suspect it is primarily due to that irresistible combination of egg, meat and breadcrumbs. .  Anyway, I love them and they are a fabulous and traditional addition to a packed lunch, picnic or savoury platter to share with friends.  This recipe is easily scalable if you need to make them in bulk for a picnic or party.  

According to Wikipedia, "The London department store Fortnum & Mason claims to have invented Scotch eggs in 1738"   true or not, Huzzah! to the inventor - well done.  This is my version... I do not deep fry my Scotch Eggs, rather par-fry them, then bake them to reduce the fat....a little bit anyway. I also use proper mince rather than sausage meat, as the flavour is better and the salt less.

 

6 hard boiled eggs, cooled and shelled
500 grams premium minced beef
100 grams minced pork
2 rashers of bacon, very finely diced
1 tablespoon tomato paste
2 anchovie fillets, crushed
1 garlic clove, crushed
Nutmeg - plenty!
½ teaspoon rosemary, very finely chopped
Pinch of cayenne pepper
Pinch of mustard powder
¼ teaspoon salt
Pepper to taste
2 cups of breadcrumbs
A little flour
Oil for shallow frying

Scotch Eggs

Pre-heat oven to 220°C

In a large mixing bowl combine the herbs, mustard powder, salt and pepper, with the meat, add the tomato paste and work well with your hands until the protein is activated and the meat becomes sticky and stringy.

Dip the eggs in flour, then coat each one in a thick layer of the meat mixture – it should be at least 1cm thick and must still resemble the egg shape.

Roll in flour, then an egg-milk wash, then breadcrumbs and shallow fry in hot oil to lightly brown the outside.

Sit eggs in a large lined baking tray and bake in a hot oven for 15 minutes, or until deep burnished brown and very firm, drain off any excess oil.

Allow to cool completely before eating.