Crunchy Scotch Eggs

Crunchy Scotch Eggs

These Crunchy Scotch Eggs are just right anytime of the year, especially when you don’t feel like cooking. They can be prepared ahead of time, even a day before and they can be enjoyed as a snack, lunch or even a main meal depending on what you wish to serve with them.

I personally don’t think there is a more perfect addition to a cold plate than a Scotch Egg. They can be prepared the night before and travel very well in a lunch box. In fact, it’s said that London’s high class grocer Fortum & Mason invented the Scotch Egg and used to send them on the overnight train from London to Scotland for the Royal shooting parties breakfast. In my younger days, I liked nothing better than a days fishing, sitting on the bank of the river Nidd or the Ouse in the UK and as long as I had a supply of Scotch Eggs and some generously buttered bread I was in heaven, if I caught any fish, that was a bonus.

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Crunchy Scotch Eggs

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6

Cook ModePrevent your screen from going dark

Prep Time20 minutes mins

Cook Time10 minutes mins

Course: Anytime Snack, Cold plate, picnic

Cuisine: British

Calories per Serving 320

Ingredients

• 6 eggs hard boiled
• 350 g pork minced belly/shoulder
• 4 g salt
• ¼ tsp allspice
• 1 tbls thyme fresh. chopped
• ½ tsp white pepper
• 1 dessertspoon parsley fresh, chopped
• 1 tsp sage chopped
• ½ tsp nutmeg grated
• 2 eggs beaten
• 120 g breadcrumbs
• Sunflower oil for deep fry

DISCLAIMER

I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.

Instructions

• Before you start, boil your eggs.
• Place eggs in a saucepan and cover with cold water. Bring to the boil over high heat, then reduce heat to a medium simmer for 3 1/2 minutes. It’s best to use a timer for this to make sure you get a nice moist yolk. If you prefer a firm yolk cook for 4 minutes.
• Put the eggs into a bowl of iced water, or run them under the tap until completely cold. This stops the eggs from developing a grey ring near the yolk.
• When the eggs are completely cold shell them, this is best done under water. Chop the parsley, sage, thyme finely ready for mixing with meat.
• Mix together the salt, pepper, chopped parsley, chopped sage, chopped thyme, allspice and nutmeg. Mix well with your hands until everything is well combined. Place in the fridge for abut 30 minutes before using.
• Now divide the sausage meat into 6 equal portions. I usually weigh the meat on the scales to get them all the same size.
• Form each portion into a round ball and carefully mould it around the egg.
• Once all the eggs are covered in the sausage meat, roll each one in the beaten egg and then in the breadcrumbs. If you prefer an extra crispy shell, repeat the egg dip and roll once again in the breadcrumbs. Make sure you have all the Scotch eggs ready to cook before heating the oil.
• Heat the oil until very hot. If using a deep fat fryer ensure it has reached 190°C. Carefully put the eggs in the oil and fry for 4 minutes, turning them as they cook so they colour evenly. I only cook 3 eggs at a time. If you don’t have a deep fat fryer, simply shallow fry them for 8 to 10 minutes turning regularly
• Drain the cooked eggs on kitchen paper.

If you can't get fresh herbs, dried will be OK, just use a little less.

Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE

Category: British, Cuisine, Meals for 1 or 2, Recipes, Teatime Treats, Snacks, Party Food