Traditional scotch eggs
Traditional scotch eggs

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, traditional scotch eggs. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Traditional scotch eggs is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Traditional scotch eggs is something which I have loved my entire life. They are nice and they look wonderful.

What exactly is a Scotch egg? Scotch eggs have been really popular in England for centuries. They're basically a hard boiled egg (some people prefer the yolk to be left a little runny) wrapped in a casing of sausagemeat, dipped in breadcrumbs and fried. Not a recipe for those on a diet!

To begin with this particular recipe, we have to prepare a few components. You can have traditional scotch eggs using 10 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Traditional scotch eggs:
  1. Prepare 5 eggs - small / medium (fresh local ones of possible)
  2. Get Dried or fresh herbs (chive, thyme, parsley)
  3. Get 1/2 onion
  4. Prepare 1 Garlic clove
  5. Prepare Splash milk
  6. Get 4 slices white bread
  7. Make ready Plain flour
  8. Take Salt and pepper
  9. Make ready 250 g pork mince (I use 5% fat)
  10. Get Vegetable oil

Dust the hard boiled eggs in a little flour. Mix the mace, salt and pepper with the sausage meat and divide into five equal portions. Wrap/mould the sausage meat round the egg, making sure there are no gaps. We've fallen hard for Scotch eggs—the gastropub staple—cooked eggs swaddled in sausage meat, then breaded and fried.

Instructions to make Traditional scotch eggs:
  1. Soft boil 4 eggs (5 minutes in simmering water). Quickly cool in ice water. Peel shells.
  2. Meanwhile blitz bread into soft crumbs and season with salt
  3. Finely chop onion and garlic. Microwave in large bowl for 2 minutes
  4. Add pork mince and herbs to the bowl. Add generous grinding of black pepper. Mix and push together with your hands. Form into 4 balls.
  5. Beat 1 raw egg into a bowl with a splash of milk. Prepare flour and breadcrumbs in separate bowls.
  6. Pre heat deep fat frier or deep pan of vegetable oil to 170 (oC)
  7. Put a ball of pork mixture onto a sheet of cling film on the worktop. Cover with second sheet of cling film and push flat. Remove top layer of cling film.
  8. Roll 1 egg in flour. Place on flattened pork mixture and use cling film to encase the egg. Smooth round and tight with hands.
  9. Roll this ball in flour, then egg mix, then breadcrumbs. Repeat with egg and breadcrumbs.
  10. Place in hot oil so it’s fully covered and set a timer for 7 minutes.
  11. Repeat with all 4 eggs. Once each egg has had 7 mins they should be cooked and golden. Rest on paper towel for 5 - 10 minutes
  12. To eat warm, serve cut in half. Or place in fridge and enjoy cold

Wrap/mould the sausage meat round the egg, making sure there are no gaps. We've fallen hard for Scotch eggs—the gastropub staple—cooked eggs swaddled in sausage meat, then breaded and fried. Sorry, doc, now we're making them at home. A Scotch egg is a whole soft or hard-boiled egg wrapped in sausage meat, coated in bread crumbs and baked or deep-fried. There are a number of different theories about the origins and etymology of Scotch eggs, and no firm conclusion.

So that’s going to wrap it up for this special food traditional scotch eggs recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!