Recipe: Scotch Eggs
|Photo via Jamie|
No, we can't do any more chocolate eggs. Even thinking about chocolate makes us turn green. However, keeping with the Easter theme I thought of a different, savoury type of egg. The Scotch egg is like a naughty fry-up in one compact ball and is lovely cold for picnics. I found this recipe from Jamie Oliver and I'd say it tastes even better still warm from the oven with a not-quite-set yolk. We enjoyed them with crusty bread, mature cheddar cheese, pickles and salad. Mmmmm.
Recipe to make 4 Scotch Eggs
- 400g good sausages (cut them open and squeeze out the sausage meat into a bowl. I used Cumberlands)
- Pinch of nutmeg
- Teaspoon of English mustard
- Pinch of nutmeg
- Salt & Pepper for seasoning
- Plain flour
- 100g of golden breadcrumbs
- 5 eggs
- Vegetable oil for frying
- With the sausage meat in a mixing bowl add the nutmeg and mustard. Mix well and separate into 4 equal size meat balls.
- Place 4 eggs into a saucepan and boil for 3-4 minutes.
- Take 3 dishes and pour some flour, the breadcrumbs and a 1 beaten egg into each.
- Dust your hands with flour and then shape the meat ball into an oval shape, Place the egg on top and with your hands work the sausage meat around the egg till the egg is completely covered.
- roll the sausage egg ball into the plate of flour and then the plate of egg. Finally roll into the plate of breadcrumbs until well covered. Repeat for the 3 remaining eggs.
- Using a deep fat fryer, wok or deep frying pan, heat the vegetable oil until around 150 degrees. Carefully place the eggs into the pan turning regularly. Cook for around 4 minutes.
- Remove the eggs and drain on kitchen paper.
- Place in a hot oven for 5-10 minutes to ensure the sausage meat is completely cooked through.
- Remove from oven, allow to cool slightly while you prepare your salad, cut cheese and hunks of crusty bread.