Whenever we travel to England, the first thing my eldest son wants is a Scotch egg, and who can blame him, they are awesome!
Of course there are Scotch eggs and there are Scotch eggs, they do vary in quality and it is best to buy organic. I was in Harrods a few years ago in the food hall and saw Scotch eggs made with free range organic black spot pig meat and at £2.50 a pop, I thought I should give it a try and yes, it was lip smacking good!
The Scotch egg’s origins are uncertain with claims that the exclusive London provisioner, Fortnum & Mason invented the portable snack for rich coach travellers in 1738.
An alternative theory, propounded by Annette Hope in her book A Caledonian Feast, claims that the Scotch egg evolved from Nargisi Kofta, an Indian dish that is also made from minced meat and a boiled egg.
Also in the Netherlands and Belgium, Scotch eggs may also be called vogelnestje ‘little bird’s nest’ because they contain an egg and I do have a recipe for this in a Belgian cook book.
Well, wherever the Scotch egg originated, I will always enjoy them and make sure they are packed when we go for a picnic!
Serves 4
Ingredients:
400 gr of pork sausages or sausage meat (I use minced pork as I can’t get the sausage meat in Germany, although Bratwurst can be used)
4 large eggs
2 tbsp of mixed dried sage, parsley and thyme
1 tsp of English mustard powder
1 tsp of mace or nutmeg
About 50 gr flour
About 100 gr or so breadcrumbs – preferably homemade
Sea salt and freshly ground black pepper to season
Enough vegetable oil for frying
Preparation method:
Put four of the eggs into a pot, cover with cold water and bring to the boil. Once boiling turn the heat down and simmer for about 5 minutes, then put them into a large bowl of iced water to cool them down and stop the cooking.
Put the meat, herbs, mace and mustard into a bowl, season with a salt and pepper and mix really well with your hands to make sure all the meat is seasoned, then divide into four portions.
Carefully peel the eggs making sure all the shell is removed. Beat the 2 remaining eggs together in a bowl with a splash of milk. Put the flour in a bowl or plate and season with salt and pepper, then put the breadcrumbs into another bowl or plate and arrange in order, egg, flour then breadcrumbs.
Stretch a square of clingfilm over your chopping board and flour lightly.
Put one of the portions of meat in the centre and flour lightly, then put another square of cling film on top and roll out the meat until large enough to encase an egg.
Remove the top layer of clingfilm, roll one peeled egg in the flour, then put in the centre of the meat. Pull up the sides of the film to encase the egg then smooth the meat around the egg with your hands and repeat with the other eggs.
Now dip each meaty covered egg in the flour, then the egg, then lastly the breadcrumbs. If you want a double dip, roll the breadcrumbed egg in the egg mix again and once again in the breadcrumbs, this makes an extra crispy Scotch egg!
Pour the vegetable oil into a large frying pan until about a third full and heat to 170C (or when a crumb of bread sizzles and turns golden, but does not burn).
Cook the eggs a couple at a time until crisp and golden, then drain on kitchen paper before serving.
Enjoy hot or cold!