The only
other time I have made Scotch Eggs was in Cooking Class at Primary
School. Those were the days when the
girls did sewing and cooking and the boys woodwork and metal work – we would
all have been better to do cooking – what is more basic than being able to feed
yourself!
I don't
know why they are called Scotch Eggs – Mr Google came up with several theories
– none of which seemed to involve Scotland!
Anyway, I
was very happy with my second attempt. I
was a bit worried about it because I had beef mince (ground beef) rather than
the more usual sausage meat.
You do need
to do the first part of this dish up to a day ahead. You boil your eggs until they are just under
hard (using your preferred method – for mine see here).
You need
one egg per about 150grams of mince.
Cool them
quickly and shell them trying not to butcher them too much. I have never cracked this technique. Click here for one of my experiments.
Put your
eggs into the fridge to become completely cold.
The next
day I prepared my mince mixture. It was
very simple. Just the mince seasoned
with salt and pepper and a small amount of cayenne pepper. I was pretty generous with the salt and
pepper because it needs to act as the seasoning for the egg as well as the
mince. I also added a teaspoon of garlic
oil. Mix it up and then form it into a
thin pattie for each egg.
Pop your
egg on top of each pattie – in the centre and then fold the pattie up around
the egg and stroke it until there are no seams.
Roll each egg in breadcrumbs and then put them back into the fridge for
at least an hour to set up a bit.
When it
comes to cooking them you can deep fry, shallow fry or oven bake. I chose oven bake at a moderate temperature
(fan forced) for about 40 minutes – and they didn't fall apart!
We had
these for dinner but they are also good cold at picnics or for lunch.
Growing up, I signed up to receive international recipe cards in the mail. A new batch would come every month and you filed them in the recipe box that came when you first subscribed. Scotch Eggs was a recipe that struck me as a 12- or 13-year-old as so odd! I had never heard of them and never was adventurous enough to try the recipe. Your version of them looks tasty, though!
ReplyDeleteCan't say I've ever heard of them, but sounds interesting. Maybe to try for Robert Burns day instead of haggis.
ReplyDeleteI've never made these before at all. Your Scotch egg looks perfect! I've always wondered where the name came from. Now I'll have to do a little searching.
ReplyDeleteI've never tried Scotch eggs before. They look yummy!
ReplyDeleteA friend's mom used o make Scotch Eggs but I have never made them myself. Very fun! ;-)
ReplyDeleteI've never had these before but they look tasty. I love how yours look!
ReplyDeleteThey look lovely, Carole. I first had one at a Scottish festival and have made them a couple of times. Very yummy!
ReplyDeleteThat sounds good.
ReplyDeleteTip: Fresher eggs are MORE DIFFICULT to peel after you boil them. Older eggs have that little membrane that has changed and makes them easier to peel.
best... mae at maefood.blogspot.com
I've never had Scotch eggs, thanks for sharing.
ReplyDeleteI have heard of them but never had one, I want some! Going to look for my passport now so you can share with me 😉
ReplyDeleteI am always looking for new egg recipes! -Marci @ Stone Cottage Adventures
ReplyDeleteI remember these and yet, I still haven't tried them. Must amend that.
ReplyDelete