Easy Scotch Eggs

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This is my idea of yum! A boiled egg surrounded by pork sausage meat, then crumbed and fried. These are ridiculously good, and I promise, that your life will never be the same after scotch eggs.

They make a perfect picnic or brunch treat. To transform the taste into something extraordinary, I have added ground fennel seeds to the pork meat.

I know many people think that Scotch eggs are difficult to make, but trust me, they are super easy. All you need is a bit of time. I also have an amazing technique (which my mom taught me … thanks mom!) that will help you to get the pork meat evenly around the egg with ease. Give it a try! You wont regret this one.

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Ingredients –

  • 6 large eggs – free range
  • 6 pork sausages – I used the Escort brand.
  • 1 tsp of ground fennel – optional
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 egg – whisked for dipping
  • 1 cup of bread crumbs – Use the fine crumbs
  • Sunflower oil – for frying
  • Glad wrap
  • Bowl of water- to keep your hands wet

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Recipe –

  • Boil the eggs for 10 minutes, or less if you if you want them soft
  • Once boiled place in cold water to cool down
  • Peel the eggs and set aside
  • While the eggs are boiling, squeeze all the pork meat out the casing
  • Add the fennel, salt and pepper and mix together
  • Lay a piece of cling wrap on the counter and place about 2 spoons(1 sausage amount of meat) of sausage meat on the plastic and press it down into a rectangle shape, it must be long and wide enough to just cover the egg.
  • Place the egg on the one end of the sausage meat rectangle (as seen in the below picture) and fold up the plastic so that the meat surrounds the egg
  • Unwrap it from the plastic. You will have some gaps where the meat didn’t join or cover the egg
  • Wet your hands – (this is very important) and gentle squeeze the meat around the egg until the egg is completely sealed in the sausage meat
  • Repeat until all the eggs are done
  • Heat the oil – just enough oil so that the eggs will be covered
  • Dip the sausage covered eggs in the whisked egg
  • Roll in the crumbs
  • Once the oil is hot, place the eggs in to fry and turn every now and again until golden brown and crisp.This takes about 3-4 minutes
  • Drain on paper towel
  • Eat hot or cold

Processed with Moldiv

Dee’s notes –

  • If you do a soft boiled egg, there will be harder to peel and might break if you are not careful
  • You can make them 1 – 2 days in advance and serve them cold
  • Make them up to the stage before crumbing,up to 2 days ahead and just before serving, egg and crumb them and then fry them . Serve warm
  • It’s looks nice to serve them cut in half, use a sharp non serrated knife to cut them

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