It’s very nearly Easter, and that means it’s the season for people to have boiled egg-themed fun. I thought it would be a bit of fun to apply that idea to cooking something that I actually wouldn’t mind eating (do people really eat those eggs after they dye them?), so I decided to make some Scotch eggs!
Before moving to the UK I’d never heard of Scotch eggs, and after seeing one for the first time, I thought they were extremely bizarre and didn’t look at-all appealing. A boiled egg wrapped in meat that’s deep fried? No thanks.
I was converted when I ran across a food stall called Scotchtails and I tried one of their samples for my first Scotch egg. I’m a bit spoiled now because I’ve only ever had their amazing version until today when I made my own. They’ve set a very high standard, so I’m a bit scared to try others– they can be very dry. Scotchtails usually serve theirs with a salad and sweet potato fries, so that’s what I’ve tried here today. I also used a store-bought honey mustard dressing for the salad, which was a perfect fit.
I’m so proud of how mine turned out that I’d like to share the recipe with you. It’s fairly simple and very delicious!
(Makes 4 eggs)
1 pack sausage meat (about 450g)
chopped fresh chives
chopped fresh sage
2 cloves minced garlic
salt and pepper
1 tbspn English mustard
splash of milk
a hefty portion of breadcrumbs
cajun spice mix
oil for deep frying
(Many people have their own methods for boiling eggs to their taste. For Scotch eggs, I think it’s best to have runny yolks. If you don’t like runny yolks or you have a preferred method for boiling eggs, please go with your method!)
Start boiling your water for your eggs. In a separate bowl mix your meat, herbs, garlic, and mustard then salt and pepper to taste. You can judge the amount of chives and sage to use according to your own taste.
Once your water is boiling, gently lower your eggs into the water and boil for 6.5 minutes. Again, this will make for runny yolks, so if you don’t like that please adjust to your taste. I think 10 minutes will give you a hard-boiled egg. Once you remove the eggs from the boiling water, run them under cold water and let them cool for a few minutes before carefully peeling.
Now you need to prepare your production line. In one bowl, whisk three eggs with a small splash of milk. In the second, pour in flour seasoned with cajun spice, salt and pepper. The third will be for breading your eggs and you can leave it empty for now.
Fill a pot with oil for deep frying and heat it to about 170C, or to the point when a breadcrumb begins to fry when you throw it in. Lay out a square of cling film on your counter and lightly flour it. Divide your meat into four even meatballs, lay your first one on your cling film, and then sprinkle flour on the top. Lay another square of cling film on the top, and then roll the meatball flat until it’s large enough to wrap around your egg.
To build your egg, gently roll the egg in your seasoned flour, place it on your meat, and encase it. Place the meat-wrapped egg in your seasoned flour, coating it, then dip it in your egg. Now place this in your empty bowl and pour your breadcrumbs over it to coat the egg. Dip in the egg again, then coat with more breadcrumbs. Repeat this process for each of your eggs.
Once your oil is the right temperature, carefully lower them into the pot and let them fry for 6-7 minutes. You want them to be a rich golden brown, so keep an eye on them as they fry. Once finished, lay them on a paper towel to remove any excess oil.