Prep. time: 15-20 minutes
Cooking time: 4 + 8 minutes
It needs no introduction. A lovely moist middle and a golden, crispy outside – that's what we call a really good Scotch egg
Scotch egg is not Scottish but fully British, created in 1738 by Fortnum & Mason established at 181 Piccadilly, London "in the days of horse-drawn travel, for indoor picnics, instant lunches and long carriage rides... This sustaining snack begins with a free range egg with a vibrant orange yolk. Next a layer of British outdoor-reared pork and a coat of crisp homemade breadcrumbs". Served hot or cold.
Quality is the best
For the breadcrumbs - choose homemade breadcrumbs crushed finely, or panko for a lighter version.
For the sausage meat - choose your preferred breakfast sausage. You just need to squeeze the meat out of the casings.
- Put the first 8 eggs into a pan of cold water and bring to the boil with a pinch of salt. Boil for 3 to 4 minutes,
- Scoop out and place in a bowl of iced water, cracking the shells a little - this makes them easier to peel later.
- Once cooled, carefully peel them. Set aside
Making the Scotch eggs
- Finely chop green onion and herbs; put in a large bowl.
- Add the sausage meat, a good pinch of mace, the mustard; salt and pepper to taste. Mix together; divide into 8 balls.
- Have 3 plates ready - one with a small handful of flour, one with 2 beaten eggs and a third with the breadcrumbs.
- To make the Scotch eggs, start by flouring your hands so the meat will not stick.
- Flatten each meatball between two pieces of paper into ovals about 12.5cm/5in long and 7.5cm/3in.
- Roll a peeled egg in flour, then pop it in the middle of the pattie. Gently mold the sausage meat around the egg to completely encase it. Repeat with the remaining sausage balls and eggs. Make sure the coating is smooth and completely covers each egg.
- Roll the meat-wrapped egg in the flour, shake off any excess, then dip into the beaten eggs, followed by the breadcrumbs.
- Roll in the egg and breadcrumbs again for a really good coating.
- Heat the oil in a deep pan or deep fat fryer until it reaches 160°C / 325°F on a cooking thermometer or until a few breadcrumbs turn golden when dropped in it after 10 seconds.
- Carefully lower the eggs into the pan and cook for about 4 minutes, turning them regularly, until golden and crispy. Remove with a slotted spoon and drain on kitchen paper.
- Cool the eggs slightly.
- Arrange 2 Scotch eggs, halved, on each plate with a green salad and some piccalilli.
You may add a piece of Scottish Cheddar for a more substantial breakfast.
Photo above : Fortnum & Mason
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