Hard Br-egg-sit Scotch Egg Recipe

It’s more than a pun, the luxurious Scotch egg is hard, crunchy and golden on the outside, soft and pliant on the inside, with a whole range of flavoursome goodness on the way. When I make lots of Scotch eggs I am happy to use the Weschenfelder Pork Pie seasoning mix, it makes an excellent filling. Indeed, when making pork pies, any meat left over (I am always making too much filling) is made into Scotch eggs. But it is possible to make any number of flavoured varieties, curry is good, chilli is better, try a tablespoon of paprika or a few cloves of garlic, finely chopped. And of course, adding a little black pudding to the meat takes you to a whole new level! Ingredients You Will Need - Serves 6 6 eggs, hard-boiled and shelled 350g minced pork shoulder 4 g salt (I used curing salt but ordinary non iodised will do) 1/4 teaspoon allspice 1 tablespoon chopped thyme 1/2 teaspoon ground pepper 1 dessert spoon of parsley 1 tsp dried sage ½ tsp grated nutmeg 1 - 2 eggs, beaten 120g breadcrumbs - but rusk gives a more golden, crunchy outer shell Sunflower oil for deep frying Step-By-Step Guide Before you start the rest of the process, boil your eggs. If using six eggs, a hard boiled egg will take them ten minutes on a strong simmer. Then place them 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. In a number of restaurants there are some dishes for Scotch eggs that are runny. To achieve this, boil the eggs for seven minutes. It goes without saying the eggs need to be shelled before layering up! 1, Put the meat in a bowl with the salt, pepper, parsley, sage, thyme and nutmeg. Mix well with your hands. Pop into the fridge when well mixed to cool. 2, Divide the sausage meat into 6 equal sections. Form each section into a round and mould it around the eggs. 3, Roll the covered eggs in the beaten egg and coat in the breadcrumbs. For an extra crispy shell, repeat the egg dip and roll once again in the breadcrumbs / rusk. Have all the Scotch eggs ready to cook before heating the oil. 4, 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 brown evenly. Cook no more than 3 eggs at a time. 5, Drain the cooked eggs on kitchen paper.

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